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.
Ooohhh I just made chili so this would go PERFECT with it! Must make soon!
Cornbread and chili are the perfect pair!
This makes me think of my Mom and Grandmother so much. There is nothing like a good corn bread!
<3 I totally agree!
Chili and cornbread do make the perfect pair! I love how this recipe uses real corn kernels, I bet it tastes amazing!
YES! I think real corn kernels are absolutely necessary in cornbread! They add a sweet crunch!
I’m with you, when it’s cold there must be chili! And where there’s chili, there must be corn bread! This looks amazing!
They are made for each other!
This sounds fabulous!! I bet coconut milk with a tsp of lemon juice or vinegar would work great!
I’m sure it would!!
OH BOY, this looks so good; I really want to try baking things in our cast iron skillet. I think I should do this and some cookies I’ve seen.
Skillet cookies are SO good too! 🙂
We got the most rain EVER in SD history yesterday so I was craving chili and cornbread all day! This recipe is awesome- I love that you used whole corn kernels in it!
You definitely need some of this then! 🙂
I love cornbread and this looks so delicious! I love that you made it in a cast iron skillet and makes me want to make it the next time we are up north at my parents or the cabin in a skillet. I haven’t in so long. Classic comfort food, can’t go wrong.
YES! I love cast iron so much!
Yum! Nothing’s better than warm cornbread straight from the skillet!
Totally agree Jessica!
Aww. This makes me nostalgic! Brings back memories of my mom’s chili and skillet cornbread…
My momma makes the best chili too! 🙂