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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
    Prevent your screen from going dark

    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. Emily Kyle

      March 01, 2017 at 4:50 am

      Chili and cornbread do make the perfect pair! I love how this recipe uses real corn kernels, I bet it tastes amazing!

      Reply
      • Laura

        March 02, 2017 at 8:36 pm

        YES! I think real corn kernels are absolutely necessary in cornbread! They add a sweet crunch!

        Reply
    2. Lauren Grant | Zestful Kitchen

      February 28, 2017 at 8:49 pm

      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!

      Reply
      • Laura

        March 02, 2017 at 8:35 pm

        They are made for each other!

        Reply
    3. Jenn

      February 28, 2017 at 2:04 pm

      This sounds fabulous!! I bet coconut milk with a tsp of lemon juice or vinegar would work great!

      Reply
      • Laura

        March 02, 2017 at 8:35 pm

        I'm sure it would!!

        Reply
    4. Emily

      February 28, 2017 at 8:11 am

      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.

      Reply
      • Laura

        March 02, 2017 at 8:34 pm

        Skillet cookies are SO good too! 🙂

        Reply
    5. Elizabeth Shaw

      February 28, 2017 at 8:10 am

      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!

      Reply
      • Laura

        March 02, 2017 at 8:34 pm

        You definitely need some of this then! 🙂

        Reply
    6. Sarah

      February 27, 2017 at 5:49 pm

      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.

      Reply
      • Laura

        March 02, 2017 at 8:33 pm

        YES! I love cast iron so much!

        Reply
    7. Jessica @Nutritioulicious

      February 27, 2017 at 5:03 pm

      Yum! Nothing's better than warm cornbread straight from the skillet!

      Reply
      • Laura

        March 02, 2017 at 8:33 pm

        Totally agree Jessica!

        Reply
    8. Kerri Olkjer

      February 27, 2017 at 3:52 pm

      Aww. This makes me nostalgic! Brings back memories of my mom's chili and skillet cornbread...

      Reply
      • Laura

        March 02, 2017 at 8:33 pm

        My momma makes the best chili too! 🙂

        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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