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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.
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!
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.
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.
- Pour your cornbread batter into the pan with the melted butter.
- 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.
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!
Frequently Asked Questions
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.
Stored in an airtight container skillet cornbread will last for 2-3 days but will begin to dry out. Yo
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:
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Skillet Cornbread
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.
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Nutrition Facts:
Steve says
Great recipe. I used a 12” inch cast iron pan and it was very slightly overdone at 18 minutes. I’ll have to try a 10” next time. But even with that, it’s delicious – and airy because of the high-ish amount of flour. Definitely making this recipe again.
Tony says
Made this tonight and it was sooooooo tasty! Crispy crust on top and very moist inside. This is now my go to recipe for cornbread.
Leslie Swope says
I love this cornbread recipe. It is sweet without being overly sweet and it’s not dry at all. And melting the butter while the oven preheats makes such a crispy, buttery crust! This will forever be my cornbread recipe.
I never write in and rate recipes, but this one is so good, I just had to. Thanks for sharing.
vicky wilson says
Wow. Made this tonight. I have tried several cornbread recipes and they’re always a bit dry.
Not this one! I preheated my little 8 inch cast iron skillet (I, too, love cast iron) with some vegetable oil. Then kept it in there until time to add the cornbread glop. Only added the T of butter at the last minute so it wouldn’t burn.
This had a nice crispy edge and a soft, delicate interior. This will be my recipe forever. Thank you!!!!
Lolly Jane says
Mmmm…looks tasty! Have you made the recipe where you grind your own popcorn kernels then use that as your dry mix? Our mom makes it and it’s soo delish!
Leigh Anne says
I haven’t heard of that way of making cornbread – I might just have to give it a try. Can you grind them in a Vitamix I wonder??