Skillet Cornbread
Posted Feb 27, 2017, Updated Jul 09, 2024
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This skillet cornbread recipe is moist, slightly sweet with bits of corn in every bite. It’s easy to make in 30 minutes with simple ingredients, and is the perfect side dish to a bowl of chili!
We make chili weekly, and this skillet cornbread recipe is the perfect companion to our favorite meal!
This skillet cornbread is moist and slightly sweet with bits of corn in every bite. And, it’s easy to make with a handful of simple ingredients.
Skillet Cornbread: Substitutions
- All-purpose flour: gluten-free all-purpose flour is a good substitute for flour.
- Yellow cornmeal. white cornmeal works well too.
- Granulated Sugar: organic cane sugar or coconut sugar are good substitues.
- Salted butter. unsalted butter works well!
- Buttermilk. You can replace the 1 ¼ cups buttermilk with 1 cup whole milk and ¼ cup sour cream or greek yogurt.
- Corn. fresh, cooked corn or thawed frozen corn are both great choices.
How to Make Skillet Cornbread
Like most of my recipes, this Skillet Cornbread is easy to make! It’s ready from start to finish in 30 minutes and only has a short list of ingredients.
Begin by combining the dry ingredients (except for sugar), in a medium bowl.
Then, whisk together the melted butter, sugar and honey.
Next, whisk in the rest of the wet ingredients until smooth.
Then, whisk in the dry ingredients until the batter is smooth.
Once the batter is smooth, stir in the corn.
Then melt the butter in a cast iron skillet, pour the batter in and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Remember, the skillet cornbread will continue cooking in the skillet once it is removed from the oven. So do not over bake it.
Serve
Serve this bread warm with a slater of homemade cinnamon honey butter for a delicious treat.
Store
Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. You can also use leftovers to make these cornbread croutons.
Skillet Cornbread Recipe FAQs
This recipe makes very moist cornbread, if it turns out dry it’s likely that it was over-baked. Next time, shorten the baking time and be sure to use an oven thermometer to make sure your oven is heating to the proper temperature.
This recipe calls for yellow cornmeal, but white can be used as well it will just have a different color.
No, you can bake this in a 9×9″ baking pan instead if you’d prefer.
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Skillet Cornbread
Ingredients
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- ½ cup salted butter (melted)
- ¼ cup granulated sugar
- ¼ cup honey
- 1 ¼ cups buttermilk
- 2 eggs
- 1 cup corn kernels
- 2 Tablespoons salted butter (for greasing the pan)
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, combine cornmeal, flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk together melted butter, sugar and honey.
- Then add buttermilk and eggs and whisk to combine.
- Add dry mixture to the wet mixture and whisk until smooth.
- Fold in corn.
- Put 2 Tablespoons butter in a 10” cast iron skillet and place the skillet it in the preheated oven for about 2-4 minutes, or until the butter is completely melted.
- Swirl the butter around the skillet until the bottom and the sides are coated.
- Pour the batter into the buttered skillet and spread it evenly.
- Bake in the preheated oven for 20-25 minutes until the top is lightly browned and a toothpick inserted in the center comes out clean.
- Serve warm.
Notes
- All-purpose flour: gluten-free all-purpose flour is a good substitute for flour.
- Yellow cornmeal. white cornmeal works well too.
- Granulated Sugar: organic cane sugar or coconut sugar are good substitues.
- Salted butter. unsalted butter works well!
- Buttermilk. You can replace the 1 ¼ cups buttermilk with 1 cup whole milk and ¼ cup sour cream or greek yogurt.
- Corn. fresh, cooked corn or thawed frozen corn are both great choices.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking gorgeous! Can’t wait to eat this with the easy chili. Perfect football food. Thanks!
Loved this recipe! I have made cast iron cornbread many times, and have tried a few GF recipes since my guy needs GF. This one is the best one so far! The last one I had was crumbly – this one really held together well. I used Bob’s Red Mill 1:1, and I did use 1.5 c cornmeal, and always, buttermilk! We enjoyed this with some delicious bison chili, on a cold winter Alberta night!
I just made this with my own almond milk buttermilk (mixing 5oz of plain coconut or almond yogurt with enough almond milk to make the 1 3/4 cups milk) and it turned it great! I also used all purpose gluten-free flour.
It is always good to try new corn bread recipes. Lots of corn kernels is important. You should try the brown butter corn bread on my site too. Ahhh maybe a few extra calories in it. 🙂
Thank you for sharing!
The corn kernels are absolutely critical {in my opinion}! 🙂