Skillet Cornbread

Skillet cornbread is a side dish that begs to be made from scratch. Using a cast iron skillet will produce a crunchy crust on the bottom and sides. The inside is moist, crumbly, and slightly sweet.

You will love this recipe because with minimal effort, you’ll have a beautiful bread to accompany your meal. Skillet Cornbread is a great side dish for Slow Cooker Chili or Slow Cooker Taco Chili.

What I’m trying to say is – this recipe is a must when you’re making chili!

I used my Lodge Cast Iron Skillet to make this cornbread recipe. If you don’t have a cast iron pan on hand, you can also use an 9 inch pie pan instead.

Making a Homemade Cornbread Mix

If you’re pressed for time during the week, do some meal prep on the weekend. Measure all of the dry ingredients into a container or plastic bag. When you’re ready, all you have to do is add the buttermilk, melted butter, and eggs.

At that point it’s just like baking from a boxed mix – except you know exactly what ingredients are inside.

How to Serve Skillet Cornbread

If you’re serving your skillet cornbread with chili, try this game changer. Serve your cornbread on the side, or place a wedge of cornbread in a bowl and pour your chili over the top.

If you’re feeling indulgent, brush the entire baked cornbread with more melted butter or place a pad on top of each slice.

Print Recipe

Skillet Cornbread

Moist, crumbly, and slightly sweet cornbread with a crunchy crust.

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

Course: Bread

Cuisine: American

Keyword: skillet cornbread

Servings: 8 slices

Calories: 241kcal

Author: Heather

Ingredients

• 1 and 1/4 cups ground cornmeal
• 3/4 cup all purpose flour
• 3 tablespoons white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 4 tablespoons unsalted butter melted
• 2 large eggs

Instructions

• Preheat oven to 425 degrees. Place skillet in the preheating oven to warm up while you mix your batter.
• In a large bowl, whisk together all of the dry ingredients - cornmeal, flour, sugar, baking powder, baking soda, and salt.
• Add the buttermilk, melted butter, and eggs to the dry ingredients until just combined. Let the batter sit for 5 minutes in the bowl.
• Remove the hot skillet from the oven and coat the bottom and sides with butter (you can also use a cooking spray or oil, but butter will provide the best flavor).
• Pour your batter into the hot skillet and place back in the oven. Bake for 18-20 minutes, or until toothpick inserted into center comes out clean or with a few crumbs. Edges should be browned and top should have a light brown color. Allow cool for 10 minutes before serving.
• Optionally, brush the top with more melted butter before serving.

Notes

If you do not have a cast iron skillet, this can me made in any 8 or 9 inch round pan. Baking time may need to be adjusted.

Nutrition

Calories: 241kcal | Carbohydrates: 34g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 332mg | Potassium: 249mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5.7% | Calcium: 8.9% | Iron: 8.7%