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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!
Ingredients Needed
- Butter, salted
- All Purpose Flour, unbleached
- Yellow Cornmeal
- Baking Powder
- Baking Soda
- Salt
- Sugar
- Buttermilk
- Eggs
How to Make Skillet Cornbread
- Preheat oven to 425 degrees F.
- Add 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 butter and allow to cool.
- Combine eggs, buttermilk and melted butter in a large mixing bowl and whisk together.
- Combine cornmeal, flour, sugar, salt, baking soda and baking powder in a separate bowl 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 until a toothpick comes out clean, about 18-23 minutes. You want to see those nice crispy edges around the outside crust.
Tips from leigh Anne
- Be sure and not over mix the batter. It is ok if there are lumps in it! Over mixing makes a less tender crumb.
- To give this cornbread even more flavor you can add in a cup of grated cheese, a finely chopped jalapeño, or a small can of green chilies.
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
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:
Be sure and follow me over on YouTube for weekly cooking demos.
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:
Bill says
The best cornbread I’ve ever eaten, and I ain’t a young man!
Thanks Leigh Anne
Audry says
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.