A slice of warm skillet cornbread is the perfect addition to any meal. Using a cast iron skillet creates a perfectly crunchy and buttery crust.
Heather's recipe summary
Flavor/texture: Moist, crumbly cornbread has a golden crust when baked in a preheated cast iron skillet.
Pan size: 10-inch cast iron skillet
Serves: 8 or more people
Similar to: Einkorn Cornbread and Buttermilk Cornbread Muffins
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Ingredients and substitutions
- Buttermilk - A must for this recipe. If you don't have buttermilk on hand, add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Fill to the 1 cup line with whole milk. Allow it to set for 5 minutes and you have made a buttermilk substitute.
- Cornmeal - I use yellow cornmeal in my cornbread recipes, but white cornmeal can work as a substitute. It has a milder flavor, but otherwise adds the same texture.
- Sugar - A small amount of sugar promotes browning and balances the flavor of the cornbread. If you like a sweet cornbread, feel free to double the listed quantity of sugar. Otherwise, this cornbread has a savory flavor with just a hint of sweetness.
How to make skillet cornbread
- Mix cornbread batter in a large bowl while your skillet preheats in the oven.
- Carefully remove skillet and melt butter on the bottom and sides.
- Pour batter into skillet.
- Bake until cornbread is golden across the top and reaches 200F in the center.
Heather's Top Tip
To test for doneness, gently press the top of your baked good. If it springs right back, it's done. If an indent is left, it needs more time. For accurate results every time, use an instant read thermometer. Quick breads (baked goods made with chemical leavening) are done when they reach 200F in the center.
Tips and tricks
Make-ahead dry mix - If you're often pressed for time during the week, this cornbread mix can be made ahead. Measure all of the dry ingredients into a container or plastic bag. When the mood strikes, all you'll have to do is add buttermilk, melted butter, and eggs.
Preheat your pan - Preheating your cast iron pan in the oven beforehand helps prevent sticking and develops that crunchy crust on the bottom. Simply stick your pan in the oven while it preheats, carefully remove with an oven mitt, add butter and swirl to coat, then add your batter.
Don't overmix - Stir your cornbread mixture until the ingredients are just combined, then stop. Overmixing can cause your bread to turn out tough and dense.
Allow to cool before slicing - Allow your cornbread to cool for about 5 minutes before slicing. Cutting into piping hot bread releases steam, which dries out your fresh-baked bread.
Frequently asked questions
Cornbread is best served the same day of baking for ideal flavor and texture. If you have leftover slices, I suggest warming them in the microwave (10 to 15 seconds should do the trick) and spreading with butter.
I used a 10 inch Lodge Cast Iron Skillet (Amazon) to make this cornbread recipe. If you don't have a cast iron pan on hand, you can substitute with a 9 to 10 inch round pie pan instead. Keep in mind that your baking time may vary slightly.
Cornbread sticks to cast iron when it's not preheated and/or greased beforehand. This is why I recommend preheating your skillet in the oven, then adding butter before adding the batter. A hot, greased cast iron skillet starts baking the batter immediately, which creates a crust that helps add structural integrity to your cornbread. Once baked, allow your cornbread to rest for about 5 minutes before removing from the pan. If you're not using a cast iron skillet, you could also try adding a layer of parchment to the bottom of your pan to help prevent sticking.
Yes! Baked cornbread is one of my favorite sides to keep on hand in the freezer. Allow your cornbread to cool completely. To freeze individual slices, place on a parchment lined baking sheet and freeze for about 1 hour, or until solid. Transfer the slices to a freezer-safe container or plastic bag, seal tightly, and freeze. Cornbread will keep for about 3 months in the freezer. To thaw, place on the countertop to bring to room temperature for about an hour.
The sugar doesn't just add sweetness - it also adds moisture, helps promote browning, and balances the flavor. Since we're only adding two tablespoons of sugar, this cornbread tastes savory with barely a hint of sweetness. If you don't like sweet cornbread at all, I recommend substituting the 2 tablespoons of sugar with 2 tablespoons of whole milk to make up for the lost moisture.
If your cornbread turns out dry, it's likely that it was overbaked. Keep an eye on your cornbread, set a timer, and test it for doneness when it looks golden brown around the edges. The center should pop back when gently pressed, and the internal temperature should be around 195 to 200 degrees Fahrenheit when tested with an instant-read thermometer.
If you omitted or reduced any of the moisture-adding ingredients, like eggs, buttermilk, butter, or sugar, this can also cause your cornbread to turn out dry.
Recommended
📖 Recipe
Skillet Cornbread
Ingredients
- 1 ¼ cups (195 g) ground cornmeal
- ¾ cup (90 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227 g) buttermilk
- 6 tablespoons unsalted butter, melted
- 2 large eggs
Instructions
- Preheat oven to 425℉. Place a 10-inch cast iron skillet in the preheating oven to warm up while you mix your batter.
- In a large bowl, add cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk to remove clumps. Make a well in the center of the bowl.
- Add the buttermilk, melted butter, and eggs to the dry ingredients and stir until just combined. Let the batter sit for 5 minutes in the bowl.
- Carefully remove the hot skillet from the oven and coat the bottom and sides with butter (or a neutral cooking oil).
- Pour batter into the hot skillet and place back in the oven. Bake for about 18-20 minutes, or until the edges are golden and the center pops back when gently pressed, or when the internal temperature reaches 195 to 200℉ when tested with an instant-read thermometer.
- Allow to rest for 5 minutes before slicing. Optionally, brush the top with additional butter just before serving.
Equipment Recommendations
Notes
- Cast iron skillet alternatives: If you do not have a cast iron skillet, this can be made in a 9-inch round deep dish pie pan. Baking time may need to be adjusted.
- Storage: Cornbread will keep for 1-2 days in a sealed container at room temperature or frozen for up to 3 months.
Excellent! The best of all.
Your corn bread is a staple in my home. Love your recipes. I found a sauce recipe that has tomato paste in it but do not remember where I got it from. Since I go to your site often I was wondering if that was from you. It was excellent for fish and chicken. Anyway, thanks for all you do! Have a great weekend!
Hi Chris, the sauce does not sound familiar, it must be from another site. I'm so glad you enjoy the skillet cornbread!
I did and thank you. Getting ready to make it right now.
Very easy to make and turned out great! Will make again.
Glad to hear you enjoyed it!
For a little extra flavor add 1 small diced onion & about 5 diced jalapeño peppers. Add onions and jalapeños with other ingredients and mix thoroughly so they are mixed throughout batter.
This is a great idea Charles, thanks for sharing!