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    Home » Recipes » Bread

    Skillet Cornbread

    Published: Aug 15, 2019 · Modified: Oct 8, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 667 words. · About 4 minutes to read this article.

    Jump to Recipe
    Skillet cornbread recipe.
    Skillet cornbread recipe.
    Skillet cornbread recipe.

    A slice of warm Skillet Cornbread is the perfect addition to any meal. Using a cast iron skillet gives this tender and light cornbread a crunchy, buttery crust.

    Piece of cornbread on a plate.

    Skillet cornbread is a fantastic side dish to pair with your next heart dinner. Plus, it's easy to whip up in less than 30 minutes with simple ingredients.

    The best part? When made in a cast iron skillet, this cornbread develops a golden, crunchy crust on the bottom. This cornbread turns out tender, buttery, and light on the inside, not dense or dry.

    Serve this cornbread with your next hearty meal, like slow cooker chili, pulled pork, ribs, or baked chicken.

    Ingredients and substitutions

    Ingredients for cornbread.I don't have many substitutions to offer for this recipe. Since baking is an exact science, each ingredient serves a purpose and should not be omitted or substituted.

    If you don't have buttermilk on hand, add 1 tablespoon of lemon juice or white vinegar to your liquid measuring cup. Then, fill the remainder of the way (to the 1 cup line) with milk. Allow to set for 5 minutes, and you have made a buttermilk substitute.

    Mixing the batter for skillet cornbread.Make ahead cornbread mix

    If you're pressed for time during the week, save time by making your own cornbread mix on the weekends.

    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 to your dry mix.

    Make multiple bags of mix, each perfectly portioned to make one recipe's worth of cornbread. 

    Buttering a cast iron skillet before adding batter.

    How to serve skillet cornbread

    If you're serving skillet cornbread with chili, there are a few ways to enjoy it. 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 pat on top of each slice.

    Cornbread is best served the same day of baking, because it will be fresh and moist. If you have leftover slices, I suggest warming them in the microwave (15 seconds should do the trick) and spreading with butter. 

    Cornbread in a cast iron skillet.

    Cast iron pan

    I used a 10 inch Lodge Cast Iron Skillet 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 (your baking time may vary slightly).

    Piece of cornbread on a plate.
    Print Recipe
    4.80 from 5 reviews

    Skillet Cornbread

    Moist, crumbly, and slightly sweet cornbread is easy to make from scratch! Using a cast iron skillet gives this tender cornbread a crunchy, buttery crust.
    Prep Time10 minutes
    Cook Time18 minutes
    Total Time28 minutes
    Servings: 8 slices
    Calories: 260kcal
    Author: Heather

    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 degrees Fahrenheit. Place a 10 inch cast iron 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 and stir until just combined. Let the batter sit for 5 minutes in the bowl.
    • Remove the hot skillet (carefully!) 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. Allow cool for 10 minutes before serving.
    • Optionally, brush the top with more melted butter before serving.

    Equipment Recommendations

    • Lodge Cast Iron Skillet - 10.25 inch
    • OXO Metal Balloon Whisk
    • Pyrex Liquid Measuring Cups
    • Dry Measuring Cups

    Notes

    • If you do not have a cast iron skillet, this can me made in a 9-inch round deep dish pie pan. Baking time may need to be adjusted.
    • Cornbread will keep for 1-2 days in a sealed container at room temperature, up to 1 week in the refrigerator, or frozen for up to 3 months.

    Nutrition Estimate

    Calories: 260kcal | Carbohydrates: 32g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 478mg | Potassium: 249mg | Fiber: 3g | Sugar: 5g | Vitamin A: 371IU | Calcium: 90mg | Iron: 2mg
    Course: Bread
    Cuisine: American

    More recipes

    • Skillet Jalapeño Cheddar Cornbread
    • Buttermilk Cornbread Muffins
    • Jalapeño Cheddar Cornmeal Biscuits
    • Garlic Bread Cheese Balls

    More Bread Recipes

    • 21 Zucchini Baking Recipes
    • Grilled Garlic Bread
    • Blueberry Biscuits
    • Banana Mini Muffins

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    1. Chris Renegar

      February 05, 2021 at 9:27 am

      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!

      Reply
      • Heather

        February 05, 2021 at 9:34 am

        Hi Chris, the sauce does not sound familiar, it must be from another site. I'm so glad you enjoy the skillet cornbread!

        Reply
    2. Tanner Hua

      November 15, 2019 at 7:27 pm

      Very easy to make and turned out great! Will make again.

      Reply
      • Heather

        November 16, 2019 at 10:22 am

        Glad to hear you enjoyed it!

        Reply
    3. Charles Powell

      October 03, 2017 at 12:45 pm

      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.

      Reply
      • Heather

        October 03, 2017 at 12:47 pm

        This is a great idea Charles, thanks for sharing!

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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