Golden on the outside, tender on the inside, and baked to perfection in a hot cast-iron skillet, Skillet Cornbread is a timeless Southern classic. With its crisp, buttery crust and soft, moist crumb, this easy homemade cornbread pairs beautifully with chili, barbecue, soups, stews, fried chicken, or simply a pat of butter and a drizzle of honey. Ready in under 40 minutes, it’s a comforting side dish that’s sure to become a family favorite.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 8
- Cuisine: Southern American
- Course: Bread, Side Dish
- Difficulty: Easy
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar (optional for sweeter cornbread)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1½ cups buttermilk, room temperature
- 2 large eggs
- ¼ cup unsalted butter, melted
- 2 tablespoons vegetable oil
For the Skillet
- 1 tablespoon unsalted butter
Optional Toppings
- Butter
- Honey
- Hot honey
- Fresh chopped chives
- Flaky sea salt
Equipment Needed
- 10-inch cast-iron skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Oven mitts
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C).
Place the cast-iron skillet in the oven while it preheats so it becomes very hot.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Cornmeal
- Flour
- Sugar (if using)
- Baking powder
- Baking soda
- Salt
Mix until evenly combined.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together:
- Buttermilk
- Eggs
- Melted butter
- Vegetable oil
Mix until smooth.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients.
Gently stir until just combined.
Do not overmix; a few small lumps are perfectly fine and help keep the cornbread tender.
Step 5: Prepare the Skillet
Carefully remove the hot skillet from the oven.
Add 1 tablespoon of butter and swirl it around until completely melted, coating the bottom and sides of the skillet.
Immediately pour the batter into the hot skillet.
You should hear a gentle sizzle, which helps create the signature crispy crust.
Step 6: Bake
Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
The edges should be crisp and lightly browned.
Step 7: Cool and Serve
Allow the cornbread to cool in the skillet for about 5–10 minutes.
Slice into wedges and serve warm with butter, honey, or your favorite toppings.
Nutrition Information (Per Serving)
- Calories: 250
- Protein: 6g
- Carbohydrates: 30g
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Fiber: 2g
- Sugar: 6g
- Sodium: 420mg
Nutrition values are approximate and may vary depending on the ingredients used.
Expert Tips
- Preheating the skillet is the secret to a crispy, golden crust.
- Use full-fat buttermilk for the richest flavor and most tender texture.
- Avoid overmixing the batter to keep the cornbread light and fluffy.
- Bake immediately after mixing so the leavening agents work at their best.
- Brush the top with melted butter after baking for extra richness.
Flavor Variations
Cheddar Jalapeño Cornbread
Fold in:
- 1 cup shredded sharp cheddar cheese
- 1–2 finely diced jalapeños
Honey Butter Cornbread
Increase the sugar slightly and drizzle warm honey over the finished cornbread.
Bacon Cornbread
Stir ½ cup cooked, crumbled bacon into the batter before baking.
Herb Cornbread
Add chopped fresh rosemary, thyme, parsley, or chives for a savory twist.
Mexican-Style Cornbread
Mix in:
- 1 cup corn kernels
- ½ cup diced green chiles
- 1 cup shredded Monterey Jack or cheddar cheese
Storage
Refrigerator
Store leftover cornbread in an airtight container for up to 4 days.
Freezer
Wrap individual slices tightly in plastic wrap and freeze in a freezer-safe bag for up to 3 months.
Thaw at room temperature before reheating.