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Easy skillet cornbread baked in a cast iron skillet with crispy golden edges and a soft, tender center. The perfect side for any meal!
Why You’ll Love This Recipe
Everything tastes better in cast iron! I love cooking and baking in my cast iron skillet, and cornbread is one of my favorite things to make in it. The hot skillet gives the cornbread those delicious golden brown, crispy edges while keeping the inside soft and tender.
You’ll also love how quick and easy this skillet cornbread is to make. It uses simple ingredients, comes together in just minutes, and is the perfect accompaniment to everything from chili and soup to barbecue and a big family dinner. It will become your favorite cornbread recipe.
Ingredients Needed
- Butter, salted and softened
- 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
- Preheat your skillet. One of the secrets to getting those wonderfully crispy, golden edges is adding the batter to a hot cast iron skillet. Let the skillet with the butter in it heat up in the oven while you prepare the batter.
- Don’t overmix. Stir the batter just until the ingredients are combined. A few small lumps are fine. Overmixing can make your cornbread tougher instead of soft and tender.
- Watch the baking time. Cornbread is best when it is just baked through. Overbaking can dry it out. It’s ready when the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Serve it warm. Skillet cornbread is especially good straight from the oven with plenty of butter. A drizzle of honey is pretty delicious too or a spoonful of jam!
- To give this cornbread even more flavor you can add in a cup of grated cheddar cheese, a finely chopped jalapeños, or a small can of green chilies.
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 inch 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.
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.
How do I know when cornbread is done?
The top should be lightly golden and the edges should begin to pull away from the sides of the skillet. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I freeze leftover cornbread?
Yes! Let the cornbread cool completely, then wrap individual pieces and place them in a freezer-safe container or bag. Thaw at room temperature and warm before serving
What can I use instead of buttermilk in the cornbread?
Yes! For easy buttermilk substitutes, you can use 1 cup of buttermilk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then add enough milk to equal 1 cup. Stir and let it sit for 5–10 minutes before using. Whole milk or 2% milk will give you the best results.
You can also use ¾ cup plain yogurt or sour cream mixed with ¼ cup milk as a substitute for 1 cup of buttermilk.
There’s something extra comforting about pulling a warm skillet of homemade cornbread out of the oven. Those crispy golden edges and soft, tender center make this easy skillet cornbread a side dish everyone will love. To make it even better, serve it warm with my mother in law’s amazing honey butter recipe This skillet cornbread is best served warm right out of the oven. but don’t forget it is a hot skillet!
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:
- Preheat your skillet. One of the secrets to getting those wonderfully crispy, golden edges is adding the batter to a hot cast iron skillet. Let the skillet with the butter in it heat up in the oven while you prepare the batter.
- Don’t overmix. Stir the batter just until the ingredients are combined. A few small lumps are fine. Overmixing can make your cornbread tougher instead of soft and tender.
- Watch the baking time. Cornbread is best when it is just baked through. Overbaking can dry it out. It’s ready when the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Serve it warm. Skillet cornbread is especially good straight from the oven with plenty of butter. A drizzle of honey is pretty delicious too!
- 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.
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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??