Easy Skillet Cornbread Recipe
on Nov 20, 2018, Updated Aug 22, 2024
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This Easy Buttermilk Cornbread Recipe is made in a cast iron skillet – just like in the good old days! A tender, lightly sweet cornbread that’s perfectly crusty on the bottom. This cornbread recipe makes an amazing side for your favorite wintertime soup or chili.
I’m a huge cornbread lover and I make it all the time. I feel like it’s a super easy addition to dinner, it only takes about 5 minutes of hands-on time to prepare and only 20 to 25 minutes in the oven. So cornbread is a win in my house and accompanies soups, stews, and chilis all winter.
Skillet cornbread is special because of its crust. The magic of the hot skillet and the melted butter makes the delicious crispy crust on the bottom of the cornbread while the middle is still tender and light. This is one of my favorite cornbread recipes because it not only tastes great and has that perfect crust on the bottom, but it also looks great. Impressive and easy, so it’s good enough to serve to company. I can’t wait for you to try this recipe.
Table of Contents
17 Best Cornbread Recipes Ever!
Why You’ll Love This Recipe
- The texture of skillet cornbread is dense and hearty, making it a filling addition to any meal. It’s especially satisfying when served warm with butter or honey.
- Skillet cornbread can be reheated easily and retains its flavor and texture well. It’s perfect for making ahead of time and enjoying as leftovers.
- Skillet cornbread can be easily adapted with add-ins such as cheese, jalapeños, or herbs, allowing for customization based on personal preferences.
Recipe Ingredients
- Yellow cornmeal — you can use white as well but it wont look like classic yellow cornbread
- Flour
- Sugar
- Baking powder
- Baking soda
- Buttermilk — If you don’t have any on hand you can make some with vinegar and milk
- Egg
- Butter — make sure you use a good butter, I recommend Irish butter
See the recipe card below for full information on ingredients and quantities.
How to make skillet cornbread
Step 1: In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
Step 2: Make a well in the center of the dry ingredients and add the buttermilk and egg.
Step 3: Slow mix the ingredients until everything comes together, taking care not to over-mix.
Step 4: Add the butter to your cast iron skillet and place it in the oven. Let the butter melt. When the butter is melted, remove the pan from the oven and carefully swirl the butter in the pan to evenly coat the bottom.
Step 5: Add the prepared batter to the skillet and smooth the top with a spatula.
Step 6: Bake for 20 to 25 minutes or until the top is golden-brown and the cornbread is cooked through.
Recipe FAQs
I like to store leftover cornbread covered with a towel, in the skillet, on the counter for up to 2 days. Then pop the skillet into a 350-degree oven for a few minutes to reheat it.
Yes! Just store in an air-tight freezer-safe container once the cornbread has cooled to room temperature. Pop the container in the freezer for up to a month. Thaw in the fridge overnight and then refresh in the oven as directed above.
Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.
I have made this recipe gluten-free by simply swapping out the all-purpose flour for a gluten-free baking blend and it worked perfectly.
This recipe can be made up to a day ahead of time. Simply cover it with a towel once it has cooled to room temperature. Feel free to reheat the next day as directed above. The crust won’t be quite as crisp but it still reheats well.
Expert Tips
- Grease the bottom of the pan well so the bread doesn’t stick by melting 4 tablespoons of butter in the pan before pouring in your batter.
- Test that the bread is done by sticking a toothpick into the center after baking time is complete. If it comes out clean and the top of the bread is golden-brown, it’s done!
- Cast irons are pretty indestructible, so you can cut the cornbread with a butter knife right in the pan. Remove a slice using a sturdy spatula (the bread might weigh down flimsier spatulas).
- I recommend using yellow cornmeal, not white. White won’t mess with the flavor, but the yellow makes the deep, rich, beautiful golden bread color.
Watch my video showing you how to make this easy skillet cornbread:
More Bread Recipes To Consider
Sourdough Recipes
How to Feed a Sourdough Starter: Prepping for Perfect Loaves
Sourdough Recipes
Soft & Fluffy Sourdough Challah Bread
Sourdough Recipes
Sourdough Baguettes
Sourdough Recipes
Sourdough Rye Bread
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Skillet Cornbread
Ingredients
- 1 1/4 cups yellow cornmeal
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 1 egg
- 4 tablespoons butter, cut into 4 pieces
Instructions
- Preheat the oven to 425 degrees F.
- In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt together until well combined.
- Make a well in the center of the dry ingredients and add the buttermilk and egg.
- Slow mix the ingredients until everything comes together, taking care not to over mix.
- Add the 4 tablespoons of butter to a 10-inch cast iron skillet and place it in the oven. Let the butter melt in the pan for 3 to 5 minutes.
- When the butter is melted, remove the pan from the oven and carefully swirl the butter in the pan to evenly coat the bottom.
- Add the prepared batter to the prepared pan and smooth the top with a spatula.
- Bake for 20 to 25 minutes or until the top is golden-brown and the cornbread is cooked through.
- Remove from the oven and allow to cool for 5 minutes before cutting and serving hot.
Video
Notes
- How fun is it to cook in a cast iron pan? Just grease it and cook it in cast iron like any other pan. I think you need one.
- I made this recipe gluten-free by simply swapping out the all-purpose flour for a gluten-free baking blend, which worked perfectly.
- If your cast iron skillet is already seasoned (which means it is ready for use — you can buy many cast irons pre-seasoned), go ahead and melt 4 tablespoons of butter in the oven for 3 to 5 minutes until fully melted. Add your cornbread batter to the hot pan carefully and smooth with a spatula.
- Opt for stone-ground cornmeal for better flavor and texture. It’s often less processed and provides a more rustic, hearty texture.
They should call it corn cake, not cornbread.
Deelish
This cornbread is delicious. I wish it were a little smaller recipe, i.e. 2 cups flour/cornmeal instead of 2 1/2 cups so it would fit better in my 9″ skillet. Dont get me wrong…it’s still 5 star. I baked it for supper and had kielbasa sausage and Waldorf Salad with it. I didn’t have a lot of dirty dishes, either!!!
Used bacon grease instead of butter in my cast iron pan. Turned out great. Served warm with butter and my backyard honey
Hello! Just wondering why this recipe is so different from your other cornbread recipe, and which one is better?
I like my “favorite cornbread” recipe best, because it’s sweet and cake-like. This one has a nice crispy bottom and isn’t as sweet, so it’s just a preference things really.
Very good. Made this today and it was the first time I made cornbread in a skillet. I actually have never used my skillet before!
My mother would always grease her skillet then add a sprinkle of cornmeal to get hot while she prepared the cornbread batter. Made the cornbread so good. Also she left out the sugar. We never ate sweet cornbread
Thanks for the tip!