Skillet Cornbread

Skillet Cornbread is a classic, rustic side dish with a golden, crispy crust and tender, fluffy interior. Baked in a hot cast-iron skillet, this simple homemade cornbread pairs perfectly with chili, barbecue, or hearty stews, bringing a warm, comforting touch to any meal.

Why You’ll Love This Recipe

• The cast-iron skillet gives it an unbeatable crispy edge.
• Quick and easy — ready in about 30 minutes.
• Uses basic pantry ingredients.
• Perfect balance of savory and slightly sweet.
• Versatile — enjoy it plain, with butter, or drizzle with honey.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar (optional)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• ¼ cup unsalted butter, melted (plus 1 tablespoon for the skillet)
• Optional: ¼ cup corn kernels or shredded cheddar cheese

directions

1. Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven while it preheats.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk the buttermilk, eggs, and melted butter until combined.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
5. Carefully remove the hot skillet from the oven and add 1 tablespoon of butter, swirling to coat the bottom and sides.
6. Pour the batter into the hot skillet and smooth the top.
7. Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Let cool slightly, slice into wedges, and serve warm.

Servings and timing

Servings: Makes about 8 slices
Prep time: 10 minutes
Cook time: 20 minutes

Variations

• Add ½ cup shredded cheddar or pepper jack cheese for extra flavor.
• Stir in chopped jalapeños for a spicy kick.
• Mix in fresh corn kernels or cooked bacon bits for texture.
• Drizzle with honey butter for a sweet touch.

storage/reheating

Store leftover cornbread tightly wrapped or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, warm slices in the oven at 350°F (175°C) for about 5–10 minutes, or microwave individual pieces for 15–20 seconds.

FAQs

What makes skillet cornbread different?

Baking in a cast-iron skillet creates a crispy, golden crust that’s hard to achieve in other pans.

Can I use a baking dish instead of a skillet?

Yes, but you may not get the same crispy edges — a metal pan works better than glass.

Is sugar necessary in cornbread?

It’s optional! Southern-style cornbread is often savory, while other versions include a bit of sugar for sweetness.

Can I make it dairy-free?

Use a plant-based milk soured with a splash of vinegar and substitute oil for butter.

What size skillet should I use?

A 9-inch cast-iron skillet is ideal; you can adjust baking time slightly for larger or smaller pans.

How do I prevent dry cornbread?

Don’t overbake it, and be sure to use buttermilk for extra moisture.

Can I make this ahead?

Yes, bake and cool completely, then wrap tightly. Reheat before serving for best taste.

What goes well with skillet cornbread?

It’s perfect with chili, soups, barbecue, or just with butter and honey.

Can I freeze cornbread?

Yes, wrap slices tightly and freeze for up to 3 months. Thaw and reheat before serving.

How do I get the crust extra crispy?

Make sure the skillet is properly preheated and buttered before pouring in the batter.

Conclusion

Skillet Cornbread is a timeless side that’s deliciously simple and always satisfying. With its golden crust and tender crumb, this easy recipe is sure to become a family favorite alongside all your favorite comfort meals. Grab your skillet and bake up a batch today!

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