Skillet Cornbread

My Cast Iron Skillet Cornbread recipe is a classic American comfort food that’s the perfect side dish for any meal! This sweet cornbread slathered with melted butter goes so well with so many of your favorite foods that it will be a welcome addition to your dinner table.

This recipe is easy to make and only requires a few ingredients, making it a great option for busy weeknights or last-minute dinner plans. And one bite of the cornbread’s buttery crust will have you asking for seconds and even thirds!

I love those crispy edges that my heavy cast iron skillet gives the corn bread. One bite of this moist cornbread with its tender crumb, and you’ll know exactly what I mean when I say I love cornbread.

Your family will love the moist crumb and crispy crust of this delicious quick bread, and my homemade cornbread couldn’t be easier to make.

Co put back those boxes of cornbread mix and pick up some yellow cornmeal. My easy skillet cornbread recipe will have you wondering what took you so long to add it to your family’s dinner table.

I love serving my buttermilk cornbread with my Four Bean Chili and my Cowboy Fried Rice (just to name a few).

Ingredients to make skillet cornbread

Let’s start by gathering the ingredients we need to make Skillet Cornbread. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Made with Simple Ingredients

• yellow cornmeal (fine or medium grain)
• all-purpose flour
• unsalted butter
• large eggs (room temperature)
• buttermilk (room temperature)
• granulated sugar
• baking powder
• baking soda
• table salt

How to make Skillet Cornbread

Preheat the oven to 400F and move an oven rack to be in the middle of the oven.

• Add the flour, cornmeal, sugar, baking powder, baking soda, and salt to a large mixing bowl.
• Whisk the cornmeal mixture until well combined.
• Make a well in the center of the dry ingredients and add the buttermilk and eggs to the bowl.
• Mix the wet ingredients into the dry ingredients and mix until well combined.
• Add the melted butter (slightly cooled) to the batter.
• Mix just enough to combine. Don’t over-mix the cornbread batter.

• Lightly grease a 10-inch cast iron skillet. Place it in the oven to heat up. *You can also use a 9-inch square baking dish lightly buttered if you don’t have a cast iron pan.
• Carefully remove the sizzling hot skillet from the oven using oven mitts.
• Pour batter into the preheated cast iron skillet. Listen to the sound of the hot batter sizzling in the skillet…. sigh.

• Carefully place the skillet back into the oven and bake the cornbread for 20-25 minutes until it’s golden brown and a toothpick inserted in the center comes out clean.
• Place the skillet on a wire rack and let the cornbread cool for 10 minutes before slicing and serving.

For a real treat, whip honey and butter together to make honey butter. You can thank me later.

Serve my skillet cornbread with a large pat of butter and a drizzle of honey (or maple syrup), and you’ll understand why generations of Americans think that cornbread is the best part of the meal!

This truly is a great cornbread recipe, there is just something magical about using a cast iron skillet. But don’t worry if you don’t have a cast iron skillet, you can make this delicious recipe in a 9×9 inch baking pan. I promise it will still be delicious cornbread.

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This is the 10-inch cast iron skillet I use to make my favorite cornbread recipe and many of the dishes I make.

Store any leftover cornbread in an airtight container. The cornbread can be frozen, double-wrapped with plastic wrap, and stored in the freezer for up to three months.

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