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    Home » Healthy Skillet Cornbread

    Healthy Skillet Cornbread

    Published: Feb 27, 2017 · Modified: Oct 18, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This healthy skillet cornbread recipe is moist, slightly sweet with bits of corn in every bite. It's easy to make in 30 minutes. The perfect side dish to a bowl of chili!

    Overhead view of Healthy Skillet Cornbread cut into 8 pieces in a cast iron skillet with one piece removed

    The fall weather makes me crave chili. When I make chili, I always bake a batch of this Healthy Skillet Cornbread.

    Because chili and cornbread are made for each other. And this healthy skillet cornbread is moist, slightly sweet with bits of corn in every bite.

    In my opinion, cornbread has to be slightly sweet and very moist. I am not interested in dry, crumbly cornbread. Also, sweet corn corn kernels evenly distributed throughout each moist tasty bite is an absolute must.

    Overhead view of healthy skillet cornbread recipe in a cast iron skillet

    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. I especially love making this alongside my Healthy Slow Cooker Chicken Chili Recipe, beef chili, turkey chili, and white bean chicken chili.

    Just remember your bread will continue cooking in the skillet once it is removed from the oven. So be careful not to over bake it.

    Overhead view of healthy skillet cornbread recipe in a cast iron skillet cut into 8 pieces with one removed on a plate next to the skillet

    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.

    Recipe FAQs

    Why is my cornbread dry?

    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.

    What kind of cornmeal is used in cornbread?

    This recipe calls for yellow cornmeal, but white can be used as well it will just have a different color.

    Do I have to use a skillet?

    No, you can bake this in a 9x9" baking pan instead if you'd prefer.

    a piece of Healthy Skillet Cornbread on a plate

    Healthy Skillet Cornbread: Substitutions

    This recipe is actually fairly versatile! Here are some possible substitutions you could use to cater to your dietary needs!

    • All-purpose flour: I have made this Skillet Cornbread with regular all-purpose flour as well as a gluten-free all-purpose flour blend, both with great results.
    • Granulated Sugar: Substitute any granulated sugar you! I have used raw, organic sugar and coconut sugar with great results! I don't recommend using a liquid sweetener in this recipe.
    • Butter & Buttermilk:  I use light or regular buttermilk and salted butter.
    Side view Healthy Skillet Cornbread recipe in a cast iron skillet cut into pieces with one removed

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Healthy Skillet Cornbread

    Laura
    This healthy skillet cornbread recipe is moist, slightly sweet with bits of corn in every bite. It's easy to make in 30 minutes. The perfect side dish to a bowl of chili!
    4.50 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course bread, Side Dish
    Cuisine American
    Servings 12 Servings
    Calories 180 kcal

    Equipment

    • cast iron skillet
    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl

    Ingredients
     
     

    • 1¼ cups yellow cornmeal
    • 1¼ cups all-purpose flour or gluten-free all-purpose flour
    • ¼ cup granulated sugar
    • 2 tsp baking powder
    • ½ tsp baking soda
    • 1 tsp sea salt
    • 1¾ cups buttermilk
    • 2 eggs
    • 1 ½ cup corn kernels
    • 4 TBS butter

    Instructions
     

    • Preheat oven to 425 degrees F.
    • In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.
    • In a medium bowl, whisk together eggs and buttermilk.
    • Add wet mixture to dry mixture and stir until completely combined.
    • Fold in corn until combined.
    • Put butter in a 12” cast iron skillet and place the skillet it in your preheated oven for about 3-4 minutes, or until the butter is completely melted.
    • Swirl the butter around the pskilletan until the bottom and the sides are coated.
    • Pour your batter into the buttered skillet and smooth out the top.
    • 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

    Ingredient Substitutions

    • All-purpose flour: I have made this Skillet Cornbread with regular all-purpose flour as well as a gluten-free all-purpose flour blend, both with great results.
    • Granulated Sugar: Substitute any granulated sugar you! I have used raw, organic sugar and coconut sugar with great results! I don't recommend using a liquid sweetener in this recipe.
    • Butter & Buttermilk:  I use light or regular buttermilk and salted butter.

    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.

    Nutrition

    Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 5.2gFat: 5.6gSaturated Fat: 3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.6gCholesterol: 42mgSodium: 394mgPotassium: 172mgFiber: 1.9gSugar: 7.2gVitamin A: 250IUVitamin C: 2.3mgCalcium: 93mgIron: 1.2mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

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    Reader Interactions

    Comments

    1. Marlene

      January 28, 2021 at 7:50 pm

      5 stars
      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!

      Reply
    2. Aelaine

      October 09, 2018 at 7:23 pm

      4 stars
      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.

      Reply
    3. Marc

      March 20, 2017 at 6:24 am

      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!

      Reply
      • Laura

        March 23, 2017 at 3:11 pm

        The corn kernels are absolutely critical {in my opinion}! 🙂

        Reply
    4. Liz @ pumpkin & peanut butter

      March 04, 2017 at 12:54 pm

      Ooohhh I just made chili so this would go PERFECT with it! Must make soon!

      Reply
      • Laura

        March 06, 2017 at 2:41 pm

        Cornbread and chili are the perfect pair!

        Reply
    5. Julie @ Running in a Skirt

      March 01, 2017 at 6:55 am

      This makes me think of my Mom and Grandmother so much. There is nothing like a good corn bread!

      Reply
      • Laura

        March 02, 2017 at 8:36 pm

        <3 I totally agree!

        Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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