Piece of cornbread on a plate.

Skillet Cornbread

Moist, crumbly, and slightly sweet cornbread with a crunchy crust.
Course Bread
Cuisine American
Keyword skillet cornbread
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8 slices
Calories 260kcal
Author Heather


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


  • 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.


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


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