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Golden-brown cornbread baked in a cast iron skillet, resting on a wooden surface.
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
Cook Time 30 minutes
Total Time 40 minutes
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

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.