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.
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.
Ingredients and substitutions
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.
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.
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.
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).
- 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
- 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.
- 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.