Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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!

Pouring honey over a slice of cornbread

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.

Front shot of skillet cornbread wedge on a spatula

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.

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.

Whisking dry ingredients for southern cornbread

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.

Batter for skillet cornbread in a mixing bowl

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.

Close up front shot of cornbread in a cast iron skillet

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:

Drizzling honey over a slice of skillet cornbread

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.
Close up front shot of slice of skillet cornbread on a blue and white plate with butter and honey

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.
Overhead shot of a slice of cast iron skillet cornbread on a spatula

More cornbread recipes that you might enjoy:

Pouring honey over a slice of cornbread

Skillet Cornbread

5 from 2 votes
Prep: 10 minutes
Cook: 25 minutes
0 minutes
Total: 35 minutes
Servings 8 slices
Calories 216.6 kcal
This sweet Southern Skillet Cornbread comes together in about 10 minutes with just a handful of pantry staples.

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.

Nutrition

Serving: 1sliceCalories: 216.6kcalCarbohydrates: 31.4gProtein: 4.7gFat: 8.6gSaturated Fat: 1.1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.4gCholesterol: 25.8mgSodium: 566.8mgPotassium: 128.7mgFiber: 1.6gSugar: 7.9g
Keyword: Cast Iron Cornbread, Skillet Cornbread, Southern Skillet Cornbread
Course: Side Dish
Cuisine: Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 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

    1. 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!