Healthy Skillet Cornbread
Posted Feb 27, 2017, Updated Oct 18, 2021
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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!
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.
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.
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
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.
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.
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Healthy Skillet Cornbread
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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}! 🙂