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Dig into this homemade skillet cornbread! My cast iron cornbread comes out fluffy in the middle and crisp on the outside. In other words, it’s incredible. This quick and easy cornbread recipe is the perfect side dish for any meal.
What is skillet cornbread?
Have you ever tasted homemade cornbread before? If not, you’re in for a treat!
Nothing against boxed cornbread mix (I am all about the shortcuts), but it probably takes around the same amount of time to make this homemade cornbread, and it is so much better.
Cornbread is a quick bread with Southern roots, typically made with cornmeal, butter, salt, baking powder, and eggs. Cornmeal makes this bread naturally sweet, with a dense, savory texture that, personally, I can’t get enough of!
Cornbread is typically served as a side dish to hearty stews, chili, beans, and barbeque. It can also be dressed up in a million different ways, with added cheddar, jalapenos, or kernel corn.
Why this skillet cornbread works
- I cook my cornbread in a cast iron skillet (Hello, girl with the IRON CAST here). You get such a nice uniform crust and then that soft pillowy center.
- This cornbread is thick, buttery, and crave-able.
- Brown sugar makes this skillet cornbread lightly sweet. It could even pass as a dessert with a thumb of homemade jam!
- A mixture of cornmeal and all-purpose flour gives this dish the perfect texture – dense and comforting.
- Added butter and buttermilk make this cornbread incredibly moist.
- This cornbread provides a versatile base for any of your favorite add-ins, from grated pepper jack cheese to chopped chives.
Ingredients needed
Here’s everything that goes into this homemade skillet cornbread…
- Cornmeal – I used Bob’s Red Mill 100% stone ground whole grain cornmeal in medium grind (you can also get coarse grind if you like your cornbread a little more rustic).
- All-purpose flour
- Brown sugar
- Baking powder
- Baking soda
- Kosher salt
- Buttermilk
- Eggs
- Butter
How to make skillet cornbread
Baking cast iron cornbread is really easy and tastes a whole lot better than the kind that comes from a box. Just follow these steps:
Step 1: Prep preheat oven
- Preheat your oven to 375 degrees.
- Place your cast iron skillet inside to preheat.
Preheating tip:
When cooking cornbread in the cast iron, I preheat my cast iron in the oven while it warms up. This allows the cast iron to have uniform heat when you pour the batter into the skillet.
Cast iron tip:
I use an 8” cast iron skillet for this recipe for a thick and fluffy cornbread. If you use a bigger skillet, reduce the baking time. When you use a larger skillet, the batter will be more spread out, which will result in a thinner cornbread. This means it will baker quicker than a thicker one.
Step 2: Mix the batter
- Mix all dry ingredients in a mixing bowl – 1 cup of cornmeal, 1 cup of flour, 1/4 cup of brown sugar, 1/4 tsp salt, 1 tsp baking powder, and 1/2 tsp of baking soda.
- In a second mixing bowl, mix wet ingredients – 1 cup buttermilk, 1/2 cup melted butter (make sure it’s cooled slightly first), and 2 large eggs.
- Add the wet ingredients to the dry ingredients and mix well until combined.
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Step 3: Bake and serve
- Once the oven (along with your skillet) is preheated, remove the skillet with oven mitts (very hot!).
- Use a stick of butter to coat the whole skillet. Hearing that sizzle is like music to my ears!
- Pour in the batter and place into the oven. Bake for 20-25 minutes until you can insert a toothpick into the center, and it comes out dry.
- When it’s finished baking, brush some melted butter on the top, then low broil it for about a minute to get that golden brown top. Totally optional but totally worth it.
- Slice and enjoy!
Baking tip:
Once the cornbread is finished, you can remove the cornbread and use the leftover butter to spread on top, then broil on low for 1 minute to achieve a golden brown top.
How to serve skillet cornbread
This cornbread is best enjoyed warm right out of the oven. Try it plain, with a spread of butter, a drizzle of honey, or a dollop of jam. Any way that you fix it, it’s going to be delicious.
It’s also extra tasty when dipped into or crumbled on top of a hearty dish like my slow-cooked beef chili or slow-cooker Guinness beef stew.
Finally, this cornbread is a star addition to homemade cornbread stuffing; whip some up for Thanksgiving dinner or just because.
How to store skillet cornbread
You can store any leftover cast iron cornbread in an airtight container; it’ll be countertop-safe for a few days, though it’s best enjoyed the day of.
Make sure to let your cornbread cool completely before storing it to avoid any excess moisture in the container.
After a few days, your cornbread will become stale and harden, resulting in a not-so-pleasant texture.
Love skillet cornbread? Try out these other recipes:
- Chorizo Potato Breakfast Skillet
- Cast Iron No-Knead Focaccia
- Blackened Chicken Alfredo Pasta
- S’mores Skillet Cookie
- Chicken and Chorizo Paella
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Cast Iron Cornbread
Ingredients
- 1 cup cornmeal (I used [Bob’s Red Mill Stoneground 100% Whole Grain -Medium Grind])
- 1 cup all purpose flour
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Kosher salt
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup butter (melted/cooled + 3 tablespoons for cast iron and to melt on top)
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Equipment
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Instructions
- Preheat oven to 375 degrees & place cast iron inside to preheat
- In a medium mixing bowl, combine all the dry ingredients: cornmeal, flour, sugar, baking powder + soda, and salt. Mix and set aside.
- In a separate mixing bowl, whisk together the wet ingredients: buttermilk, eggs, and 1/2 cup melted butter.
- Pour the wet ingredients into the dry ingredients. Mix until they are combined.
- Using oven mitts, remove the hot cast iron from the oven. Using the stick of butter, coat the inside of the cast iron in the butter and set aside the extra butter that you don’t use. Pour the batter into the cast iron skillet and place in oven for 20-25 minutes, until a toothpick can be inserted and cleanly removed.
- Optional: Once the cornbread is finished you can remove the cornbread and use the left over butter to spread on top then broil on low for 1 minute to achieve the golden brown top.
- Slice and enjoy!
Notes
- Preheat cast iron in the oven
- For this recipe, I use my 8 inch cast iron skillet. If you use a bigger skillet it will not be as thick and it will cook more quickly.
Love this recipe, I sometimes for a shortcut like to use self rising flour and skip the baking soda mess. It’s easier which makes a better biscuit.
Making this today for dinner.. will update on how it comes out…
So happy you’re making it Susie! Let me know how it goes!