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The only cornbread recipe you’ll ever need! This sweet Southern Skillet Cornbread comes together in about 10 minutes with just a handful of pantry staples. The soft, moist bread has perfectly crisp, golden brown edges thanks to the magic of a cast iron skillet!
Skillet cornbread is the perfect last-minute easy side dish. It pairs well with everything from barbecue and ribs to soup, stew, chili and grilled chicken! You’ll want to keep these simple ingredients in your pantry all year round so that you can stir together a batch of the best sweet skillet cornbread whenever the craving strikes. Don’t forget the butter and honey on top!
What is Skillet Cornbread?
Cornbread refers to any quick bread containing cornmeal, usually leavened by baking powder. Cornmeal is dried and ground corn, and can be found in the baking aisle of grocery stores. Cornbread can be baked in traditional square or rectangular baking dishes, or more traditionally in heavy cast iron skillets.
Cornbread originated with the Native Americans, who had been using ground corn (maize) for thousands of years. European settlers in the Southern colonies learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon created their own recipes for using cornmeal in breads similar to those that were familiar in Europe (source). Cornbread has been called a “cornerstone” of Southern cuisine, and nothing is more classic than Southern Skillet Cornbread.
How to make Skillet Cornbread:
This simple cast iron skillet cornbread comes together in just minutes, with only one bowl and a few basic ingredients. You don’t even need buttermilk or yeast!
Ingredients for Cast Iron Cornbread {No Buttermilk}:
- All-purpose flour
- Yellow cornmeal
- Sugar
- Baking powder
- Salt
- Buttermilk or milk
- Egg
- Oil
What size skillet for cornbread?
A 10-inch cast iron skillet is the best size for this recipe. You can also use an 8-inch or 9-inch skillet for extra-thick slices. I don’t recommend using a skillet that’s larger than 10 inches, or your cornbread will be too thin.
If you’re considering buying a cast-iron skillet, check out this list of the best cast-iron skillets to help you choose. For making this recipe, the Milo by Kana’s enameled 10-inch skillet is a great option. You can get it on Amazon for $105.99. For thicker slices, the Lodge 8-inch skillet is a solid, affordable cast iron pan. It’s available at Walmart for $14.90.
Step 1: Preheat the Skillet
Preheat the oven to 400 degrees F. Place the cast iron skillet in the oven while it warms up.
Step 2: Whisk together the Dry Ingredients
While the skillet heats in the oven, combine the flour, cornmeal, sugar, baking powder and salt in a large bowl.
Step 3: Add the Wet Ingredients
Add the buttermilk, egg and oil, and then stir to combine. Transfer the batter to the hot, greased skillet.
Step 4: Bake the Skillet Cornbread
Bake the cornbread in the 400 degree F oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
What to serve with Cast Iron Skillet Cornbread:
This cornbread is perfect when served warm with a pat of butter, a drizzle of honey, or homemade honey butter. It makes a great side dish for any of the following entrées:
- Shrimp and Grits
- Slow Cooker Cowboy Pork and Beans
- Cornflake Chicken
- Crock Pot Ribs
- Pulled BBQ Chicken in the Crock Pot
- Crab Cakes
- Shrimp Creole
- Beef Barbecue
- Chili con Carne or “Good Luck” Southern Chili
- Smothered Pork Chops
- Grilled Chicken
- Southern Fried Catfish
- Sheet Pan Low Country Boil
- Smoked Sausage Pasta Bake
- Sweet Heat Southern Glazed Salmon
Preparation and Storage Tips:
- Cornbread is best when freshly baked and warm from the oven, but you can prepare it up to 8 hours in advance and leave it on your countertop until ready to serve.
- How to store Skillet Cornbread: To extend the life of your cornbread, wrap it tightly and store at room temperature for 1-2 days or in the refrigerator for 3-4 days.
- Wrapped tightly, you can freeze cornbread for up to 3 months. Thaw the cornbread on your countertop before enjoying.
- To reheat leftover cornbread, wrap in foil and warm in a 350 degree oven for about 5-10 minutes. You can also microwave individual slices of cornbread just until warmed through — about 20-30 seconds.
Cook’s Tips and Recipe Variations:
- If you don’t have a cast iron skillet, you can use any other heavy oven-proof skillet.
- Buttermilk gives the cornbread an even more moist and tender crumb; however, you can substitute with regular milk if that’s what you have on hand.
- I use either vegetable oil or canola oil for this recipe. You want a neutral-tasting oil with a high smoke point for greasing the skillet.
- Instead of using oil in this recipe, try substituting with bacon grease! It’s a great way to add flavor to the cornbread — even if you just use the bacon drippings to grease the skillet.
- Optional add-ins: 1-2 chopped jalapeño peppers, 1 cup fresh blueberries, 1 cup shredded cheddar or Pepper Jack cheese, or orange zest and dried cranberries.
More cornbread recipes that you might enjoy:
- Secret Ingredient Jiffy Cornbread
- Jiffy Corn Casserole
- Barbecue Chicken Cornbread Casserole
- Southern Layered Cornbread Salad
- Southern Cornbread Stuffing
- Ground Beef Casserole with Cornbread Crust
Skillet Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or sub with regular milk)
- 1 egg, beaten
- ¼ cup oil (plus extra for greasing skillet)
Instructions
- Place a 10-inch cast iron skillet in a cold oven. Preheat oven to 400 degrees F, leaving the skillet in the oven while it heats.
- Meanwhile, whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl.
- Add the buttermilk, egg and oil. Stir to combine.
- When the oven has come to temperature, pour about 2 tablespoons of oil into the hot skillet (or enough to thoroughly coat). Use a brush to evenly spread the oil. Pour batter into the hot, greased skillet. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
Notes
- If you don’t have a cast iron skillet, you can use any other heavy oven-proof skillet.
- I use either vegetable oil or canola oil for this recipe. You want a neutral-tasting oil with a high smoke point for greasing the skillet.
- Instead of using oil in this recipe, try substituting with bacon grease! It’s a great way to add flavor to the cornbread — even if you just use the bacon drippings to grease the skillet.
- Optional add-ins: 1-2 chopped jalapeño peppers, 1 cup fresh blueberries, 1 cup shredded cheddar or Pepper Jack cheese, or orange zest and dried cranberries.
- Cornbread is best when freshly baked and warm from the oven, but you can prepare it up to 8 hours in advance and leave it on your countertop until ready to serve.
- How to store Skillet Cornbread: To extend the life of your cornbread, wrap it tightly and store at room temperature for 1-2 days or in the refrigerator for 3-4 days.
- Wrapped tightly, you can freeze cornbread for up to 3 months. Thaw the cornbread on your countertop before enjoying.
- To reheat leftover cornbread, wrap in foil and warm in a 350 degree oven for about 5-10 minutes. You can also microwave individual slices of cornbread just until warmed through — about 20-30 seconds.
This is a keeper! My family loved it.
Wonderful! Thanks, Michelle!
This is not a Virginia style cornbread recipe, but may be something you could find up north. If you removed the sugar and flour, then all the rest of the ingredients are what makes a good, southern savory cornbread! This is what I typically use in my skillet:
12 ounces (2½ cups) Coarse Yellow Cornmeal
1½ teaspoons baking powder
1 teaspoon fine sea salt
2 ounces (4 tablespoons) unsalted European-style butter
1 large egg, room temperature, beaten
1½ cups whole milk, room temperature
2 teaspoons cold European-style butter, for the skillet
Thanks, William! I know that your version is the more traditional Southern cornbread without sugar — and even without flour — but the version I shared is just what our family prefers. I appreciate you sharing your favorite recipe, too. Thank you!
The claim is true. Best cornbread ever!
Yay! Thank you, Karin!
great cornbread reminded me of my grandmothers nice and warm out of the oven all need is just butter I’m 75 takes me back to my grandmothers kitchen
Thank you, Ron!
Hi Blair! For me, this recipe and all the others focused on making cornbread in its many nuances is a real treasure, and I am so happy I found it and the others on your site. I will soon be 81 years old and a year ago I couldn’t boil water without feeling insecure if I was doing it right! Yes, I have since made many attempts at cooking cornbread and each time I have learned loads of things. I have decided, after a year of intensive trial runs, to use your site and the many comfort food recipes it contains as my main course of self-imposed study for the next year. “When the student is ready, the teacher will appear” is a cliche I have enjoyed for years. Thanks for your appealing website and all the recipes. They came along just when I needed them Kind regards, Chuck
Thank you so much, Chuck! We’re so happy you found us and are honored you are choosing to make our recipes. We hope you continue to enjoy them!