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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
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:
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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:
Debbie says
I made this tonight for dinner, and you’re so right about the cast iron!
It was delicious and had the best crust! Yummmmmm!
Debbie says
How much salt? 🙂
Leigh Anne says
Oops – that got left off – 1/2 tsp. I have updated the recipe. Thanks for the heads up!
Kymberlee says
Oh this look so good. I have terrible luck with corn bread. I can make it side by side with someone else and theirs will turn out and mine will NOT. I am going to try this though, maybe my luck will change
Leigh Anne says
Give it a try and let me know how it goes!
Heidi @browneyedgirlygirl says
OK, I’ve never been a great cornbread baker-this looks pretty easy (and I actually have a black iron skillet!) so I will be giving this one a try for sure! LOVE all of your recipes-you keep it simple and they are always delish!!!
Leigh Anne says
Thanks Heidi! Give the recipe a try and let me know what you think. SO glad you enjoy the recipes and I appreciate your kind comments so much!!
MelanieL says
Yay, I’ve been waiting for this! Looks great and I’m glad it’s the sweet kind:)
One question though, It looks like your skillet is small, I have a 12″ cast iron skillet, do you think I would need to double the recipe in order to fill it?
Leigh Anne says
My cast iron skillet is 10 inches so it would be thicker in an 8 x 8 so if you doubled the recipe in a 12 inch skillet it would probably be thicker like in the 8 x 8. You could also just 1 1/2 times the recipe instead of doubling it and see how that works.