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 9x9" 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
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Emily Kyle
Chili and cornbread do make the perfect pair! I love how this recipe uses real corn kernels, I bet it tastes amazing!
Laura
YES! I think real corn kernels are absolutely necessary in cornbread! They add a sweet crunch!
Lauren Grant | Zestful Kitchen
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!
Laura
They are made for each other!
Jenn
This sounds fabulous!! I bet coconut milk with a tsp of lemon juice or vinegar would work great!
Laura
I'm sure it would!!
Emily
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.
Laura
Skillet cookies are SO good too! 🙂
Elizabeth Shaw
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!
Laura
You definitely need some of this then! 🙂
Sarah
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.
Laura
YES! I love cast iron so much!
Jessica @Nutritioulicious
Yum! Nothing's better than warm cornbread straight from the skillet!
Laura
Totally agree Jessica!
Kerri Olkjer
Aww. This makes me nostalgic! Brings back memories of my mom's chili and skillet cornbread...
Laura
My momma makes the best chili too! 🙂