Skillet Cornbread

Why You’ll Love This Recipe

Skillet Cornbread is a classic Southern comfort food with a golden, crispy crust and a tender, moist center. Baked in a cast iron skillet, it delivers a rich, buttery flavor that pairs perfectly with hearty stews, chili, or simply slathered with butter and honey. Its rustic texture and quick preparation make it a staple for both weeknight dinners and special gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

yellow cornmealall-purpose flourbaking powderbaking sodasaltbuttermilkmelted buttereggs

directions

Preheat your oven to 425°F (220°C) and place a cast iron skillet inside to heat.

In a large bowl, combine cornmeal, flour, baking powder, baking soda, and salt.

In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.

Pour the wet ingredients into the dry mixture and stir just until combined—do not overmix.

Carefully remove the hot skillet from the oven and coat it with a bit of butter or oil.

Pour the batter into the skillet and spread it evenly.

Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Let it cool slightly before slicing and serving.

Servings and timing

This recipe yields 8 wedges.Preparation time: 10 minutesBaking time: 20-25 minutesTotal time: 30-35 minutes

Variations

Add chopped jalapeños and shredded cheddar cheese for a spicy kick.

Stir in corn kernels or diced green onions for added texture and flavor.

Use bacon drippings in the skillet for an extra savory crust.

Sweeten the batter slightly with a tablespoon of sugar or honey for a Northern-style version.

storage/reheating

Store leftover cornbread wrapped in foil or an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.Reheat in a 350°F (175°C) oven for 10 minutes or microwave individual slices for 20-30 seconds.

FAQs

What type of cornmeal should I use?

Medium or coarse ground yellow cornmeal provides the best texture and flavor for skillet cornbread.

Can I make this recipe without a cast iron skillet?

Yes, you can use a baking dish, but the cast iron gives the best crust.

Why is my cornbread dry?

Be sure not to overbake, and measure ingredients accurately. Buttermilk helps keep it moist.

Can I make it gluten-free?

Yes, substitute the flour with a gluten-free blend.

How do I get a crispy crust?

Preheating the skillet in the oven is key to achieving a crisp, golden crust.

Is this recipe sweet?

Traditional Southern cornbread is savory. You can add sugar if you prefer it sweeter.

Can I freeze cornbread?

Yes, wrap tightly and freeze for up to 2 months. Thaw and reheat before serving.

What can I serve with skillet cornbread?

It pairs well with chili, soups, BBQ, or fried chicken.

Can I use milk instead of buttermilk?

Yes, but for best results add 1 tablespoon of vinegar or lemon juice per cup of milk as a substitute.

How thick should the batter be?

The batter should be thick but pourable. Adjust with a little extra buttermilk if too dry.

Conclusion

Skillet Cornbread is a simple yet satisfying side dish that adds warmth and comfort to any meal. With its crispy edges and tender crumb, it’s a versatile addition to your recipe box that can be dressed up or kept classic. Give it a try and enjoy a slice of true Southern tradition.

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