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Home / Latest Posts / Recipes / Course / Bread / Skillet Cornbread

Skillet Cornbread

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By: Leigh Anne WilkesPosted: 11/16/20Updated: 7/18/23

This post may contain affiliate links. Please see disclosure policy here.

overhead shot of cast iron skillet of cornbread

Skillet Cornbread is easy to make and the crispy edges are delicious! It’s light and fluffy and the perfect accompaniment to so many meals.

cornbread in a cast iron pan

Why You’ll Love This Recipe!

Everything tastes better in cast iron! I love cooking in my cast iron skillet. Using a cast iron skillet gives you golden brown crispy edges and a soft tender center you will love skillet cornbread.

It comes together easily and quickly. Because it is so quick and easy to make it is the perfect accompaniment to just about any meal!

It’s tender and soft. Lots of cornbread can be dry and crumbly but not this recipe!

cornbread in a skillet with a piece missing

Ingredients Needed

  • Butter. I use salted butter 
  • Flour. I prefer unbleached all purpose flour
  • Yellow cornmeal
  • Baking powder
  • Baking soda
  • Salt
  • Sugar
  • Buttermilk
  • Eggs

What is Cornmeal?

You can find cornmeal in the baking aisle of the grocery store. It is dried and ground corn and can range in texture from fine to coarse. I use a fine cornmeal. But it is not the same thing as corn flour or masa harina or grits. Corn Flour is more finely ground than corn meal.

Tip for Perfect Skillet Cornbread

  • Tip #1 Be sure and not over mix the batter. It is ok if there are lumps in it! Over mixing makes a less tender crumb.
mixing up cornbread

How to Make Skillet Cornbread

  • Preheat oven to 425 degrees F.
  • Put 1 Tbsp butter into your 9-inch cast iron skillet and place it in the oven as it preheats and remove as soon as butter is melted.
  • Melt 1/2 cup of butter and allow to cool.
  • Combine eggs, buttermilk and melted butter in a large mixing bowl and whisk together.
  • In another bowl, combine dry ingredients including cornmeal, flour, sugar, salt, baking soda and baking powder and stir until combined.
  • Pour wet ingredients into dry ingredients and mix to combine.
pouring cornbread batter into skillet
  • Pour your cornbread batter into the pan with the melted butter.
side view of skillet cornbread
  • Put it back in the oven and bake for 18-23 minutes or until a toothpick comes out clean. You want to see those nice crispy edges around the outside crust.
cornbread in a skillet with piece missing

Skillet Cornbread Add ins:

To give this cornbread even more flavor you can add in the following:

  • Grated cheese such as cheddar cheese or pepper jack for a little kick. Use 1/2 – 1 cup.
  • Jalapenos. Use 1 -2 finely chhopped jalapenos for a fun kick.
  • Green Chilies. Use 1-2 small cans.

You are now ready to cut yourself a nice big piece of cast iron skillet cornbread and slather it with butter and honey. Make it even more delicious when you add some honey butter! Check out my mother in law’s amazing honey butter recipe here. This skillet cornbread is best served warm right out of the oven. but don’t forget it is a hot skillet!

Pair This with:

  • Turkey Chili
  • White Chicken Chili
  • Sausage Chili
  • Black Bean Chili
  • Pumpkin Chili with Chicken
slice of skillet cornbread

Frequently Asked Questions

What if I don’t have a cast iron pan?

This recipe originally called for the skillet cornbread to be baked in a 8 x 8 pan, but I decided it would taste better if I cooked it in my 9-inch cast iron skillet!  Of course you can make this even if you don’t have a cast iron skillet but you really should get one.

How long will cornbread last?

Stored in an airtight container skillet cornbread will last for 2-3 days but will begin to dry out. Yo

Can I make cornbread muffins instead?

You can turn this into cornbread muffins if you prefer. Grease your muffin tin well and cook for about 15 minutes or until a toothpick comes out clean.

Try some of these delicious chili recipes with your skillet cornbread:

  • Small Batch Chili for Two
  • White Chicken Chili
  • Instant Pot Turkey Chili
  • Slow Cooker Chili

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 5 votes
cornbread in a skillet with a piece missing

Skillet Cornbread

Recipe From: Leigh Anne Wilkes
Skillet Cornbread is easy to make and the crispy edges are delicious!
serves: 10 pieces
Prep:10 minutes minutes
Cook:20 minutes minutes
Total:30 minutes minutes
Rate Recipe

Ingredients

  • 1/2 cup butter plus 1 Tbsp for the pan
  • 3/4 cup all purpose flour
  • 3/4 cup yellow cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1 cup buttermilk
  • 2 eggs

Instructions

  • Preheat oven to 425.
  • Put 1 Tbsp butter into your pan and place in oven as it preheats. Remove as soon as butter is melted.
  • In a large bowl combine flour, cornmeal, baking powder, baking soda, sugar and salt and mix until combined.
  • Melt 1/2 C butter in a sauce pan on the stove top or in a bowl in the microwave.. Allow to cool
  • In another bowl mix together buttermilk and eggs. Add in 1/2 C melted butter.
  • Pour the dry ingredient mixture into the wet mixture and mix until just combined.
  • Pour batter into pan with melted butter and bake for 18-23 minutes or until a toothpick comes out clean.

Tips & Notes:

  • Add ins for even more flavor!
  • Grated cheese such as cheddar cheese or pepper jack for a little kick. Use 1/2 – 1 cup.
  • Jalapenos. Use 1 -2 finely chhopped jalapenos for a fun kick.
  • Green Chilies. Use 1-2 small cans.

Recommended Products

Cast Iron Skillet (10in)
Measuring Cups
Measuring Spoons

Nutrition Facts:

Calories: 209kcal (10%) Carbohydrates: 22g (7%) Protein: 4g (8%) Fat: 12g (18%) Saturated Fat: 7g (44%) Cholesterol: 60mg (20%) Sodium: 299mg (13%) Potassium: 169mg (5%) Fiber: 1g (4%) Sugar: 6g (7%) Vitamin A: 371IU (7%) Calcium: 69mg (7%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Bread
Cuisine:American
cornbread in a skillet with a piece missing
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5 from 5 votes (1 rating without comment)

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  1. Bill says

    Posted on 3/26 at 4:32 pm

    The best cornbread I’ve ever eaten, and I ain’t a young man!
    Thanks Leigh Anne

    Reply
  2. Audry says

    Posted on 11/23 at 9:47 am

    You are my go to lady for recipes! They are all fool proof. You’ve taught me to bake. In this recipe, I subbed sour cream for buttermilk, added cheddar cheese and a tsp of garlic. Tits the best corn bread I’ve ever eaten in my life.

    Reply
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