Skillet cornbread is the perfect combination of crispy and soft, sweet and savory. It’s easy to make from scratch and the ideal pairing with chili or your favorite Southern foods!
If you love cornbread, I’ve got classic homemade cornbread and cornbread casserole, but if you want easy cornbread made from scratch, you’ll love this skillet cornbread recipe. It mixes up in a matter of minutes, and after that, you just have to sit back and wait for it to bake in the oven. Simple!
When you cook your cornbread in a skillet, it develops the most amazing crispy crust layer on the bottoms and edges, which adds more depth to the flavor of the cornbread and gives it a nice contrast in texture to the pillowy soft inside. Slice it up and add a pat of butter or a drizzle of honey over the top and you’ve got perfect skillet cornbread!
Easy Cast Iron Skillet Cornbread Recipe
The other thing I really love about this skillet cornbread is that it’s not too sweet. You know how some cornbread recipes taste like a dessert? They can be so sweet that they don’t pair well with savory dishes like chili or goulash, but this skillet cornbread has no added sugar—it just has a very subtle natural sweetness from the cornmeal.
The mild flavor gives you the option of pairing your skillet cornbread with all your favorite savory foods, or you can add honey butter or maple butter if you want to play up that subtle sweetness a little more.
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour
- Cornmeal – Use fine or medium yellow cornmeal for this recipe; corn flour is too fine, while coarse cornmeal is too grainy.
- Kosher salt
- Baking powder
- Buttermilk – You can make your own by placing 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup, then pouring in milk until it reaches the 1 cup mark. Whisk and let the mixture sit for 5 minutes, or until it thickens slightly.
- Whole milk
- Eggs – Here’s the best way to crack an egg.
- Unsalted butter – If you only have salted butter on hand, you can use a little less kosher salt in the recipe.
- Baking soda
How to Make Skillet Cornbread
Preheat your oven to 425ºF.
2. Mix the Dry Ingredients
Whisk the flour, cornmeal, salt, and baking powder in a mixing bowl.
3. Mix the Wet Ingredients
In a small bowl, whisk the buttermilk, milk, and eggs. Stir in the baking soda.
4. Combine the Wet and Dry Ingredients
Pour the wet ingredient mixture into the dry ingredients; stir to combine. Melt half of the butter, then slowly pour this into the batter, stirring to incorporate.
5. Heat the Skillet
Set a cast iron skillet over medium heat. Add the remaining butter and let it melt.
6. Add the Batter and Bake
Pour the batter into the hot skillet and smooth the top with a spatula. Cook for 2 minutes, then place the pan into the preheated oven. Bake for 20 to 25 minutes, or until golden brown.
In addition to chili, skillet cornbread is great paired with soups like Tomato Bisque and Butternut Squash Soup. It’s also a staple of Southern cuisine, so try it with Crock Pot Macaroni and Cheese, Sweet Potato Casserole, and other comfort food favorites.
How to Store Leftover Skillet Cornbread
Skillet cornbread is best eaten fresh, but if there are leftovers, store them in an airtight container in the fridge for a day or two. You can also freeze skillet cornbread for up to 2 months. Thaw frozen cornbread overnight in the fridge, then reheat it in the oven or microwave.
The best way to keep cornbread from sticking in an iron skillet is to make sure the skillet is properly seasoned. Starting with a seasoned cast iron skillet is always your best bet! Between that and all the melted butter, you shouldn’t have any problem with your cornbread sticking.
If you don’t have a cast iron pan, you can use another type of skillet or a baking dish, cake pan, or pie dish. Just make sure it’s oven-safe so you can put it directly into the oven—if you’re using a skillet, it shouldn’t have any wood or plastic on it.
Because cast iron skillets are so heavy, you wouldn’t want to try to invert it and pop the bread out as you might with a cake. Instead, simply cut the skillet cornbread into wedges, then slip a small spatula underneath a wedge and pop it out. Just like slicing a pie, the first piece might come out a little bit rough, but after that, you should be able to get cleaner slices!
If you’re storing leftover skillet cornbread, let it cool completely, then wrap it tightly in plastic wrap and place it in an airtight container. If you’re warming the cornbread in the microwave, you can place a damp paper towel on top to keep it moist as it reheats.
More Recipes With Cornbread
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp kosher salt
- 1 tbsp baking powder
- 1 cup buttermilk
- ½ cup whole milk
- 2 large eggs
- ½ cup unsalted butter
- ½ tsp baking soda
- Preheat the oven to 425F.
- In a mixing bowl, add the flour, cornmeal, salt, and baking powder and stir to combine.
- In a small bowl, add the buttermilk, milk, and eggs and whisk to combine. Add the baking soda, stirring to combine, and add it to the dry ingredients. Stir with a wooden spoon or spatula to thoroughly combine. Melt ½ the butter and slowly add it to the batter, stirring until just mixed.
- Place a cast iron skillet over medium heat and add the remaining butter. When hot, carefully pour the batter into the hot skillet. Smooth with a spatula.
- Let cook for 2 minutes and then transfer the pan to the preheated oven. Bake for 20-25 minutes or until golden brown.