Skillet Cornbread Recipe

There’s nothing quite like the smell of fresh cornbread baking in a cast iron skillet. It’s a recipe that takes you back — warm kitchens, Sunday dinners, and the kind of simple food that feels like home. This skillet cornbread is golden on the outside, tender on the inside, and just sweet enough to make you reach for a second slice.

Unlike boxed mixes, this from-scratch recipe uses everyday pantry staples and takes just a few minutes to stir together. No need to chill, no special equipment — just your trusty skillet and a hot oven. Whether you serve it with chili, soup, or a drizzle of honey butter, it’s comfort food in every bite.

Why You’ll Love This Skillet Cornbread

There’s just something special about cornbread baked in a cast iron skillet. The edges get slightly crisp, the inside stays moist, and it comes to the table looking rustic and homey. This version is quick to stir together — no fuss, no mixer, no long list of ingredients. It’s old-fashioned comfort food at its best.

Top Tips for the Best Skillet Cornbread

1. Preheat the skillet: A hot skillet creates those delicious crisp edges that make skillet cornbread stand out.
2. Don’t overmix the batter: Stir until just combined. Overmixing makes the cornbread tough.
3. Check doneness early: Start testing at 25 minutes — cornbread dries out quickly if overbaked.
4. Serve warm: Cornbread tastes best fresh from the oven or gently reheated.
5. Pair wisely: Honey butter, chili, collard greens, or a barbecue plate make this humble bread shine.

Serving Suggestions

This skillet cornbread is the ultimate side for:

• Hearty chili
• A pot of beef stew
• Barbecue dinners
• Or just warm from the pan with honey butter

FAQs

Q: Can I make this ahead?
Yes, bake a day early, wrap well, and reheat at 300°F for 10 minutes.

Q: Can I use buttermilk?
Yes, swap it 1:1 for regular milk for a tangier, richer flavor.

Q: Can I double the recipe?
Yes, use a 12-inch skillet or 9×13 pan, adding 5–10 minutes to the bake time.

Q: How do I make it less sweet?
Reduce sugar to 2 tablespoons for a more savory Southern-style version.

Q: How do I keep it moist?
Avoid overbaking and wrap while still slightly warm to lock in steam.

Jana Rae

Skillet Cornbread Recipe

This easy skillet cornbread bakes up golden and tender with a hint of sweetness. Made with simple pantry staples, it’s the perfect side for chili, soups, or Sunday dinner.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 wedges

Course: Bread

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

• 3/4 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 3/4 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 cup milk
• 1 large egg beaten
• 1/4 cup vegetable oil or melted butter

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Method

 

1. Preheat oven to 400°F (200°C). Grease an 8-inch cast iron skillet well.
2. Mix dry ingredients: In a large bowl, stir together cornmeal, flour, sugar, salt, and baking powder.
3. Add wet ingredients: Make a well in the center. Pour in milk, egg, and oil all at once. Beat just until smooth.
4. Bake: Pour batter into prepared skillet. Bake 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
5. Serve: Let cool slightly, then slice into wedges. Serve warm with butter, honey, or alongside chili.

Notes

• Pan Options: Don’t have a cast iron skillet? No problem! A glass or metal 8-inch baking dish works too — just grease it well.
• Crispier Edges: For extra crisp edges, heat your skillet in the oven for 5 minutes before adding the batter.
• Flavor Boosters: Stir in 1 cup shredded cheddar, diced jalapeños, or corn kernels for variation.
• Storage: Wrap leftovers tightly in foil or plastic wrap. Keeps 2 days at room temp or up to 1 week in the fridge.