Skillet Cornbread

by Sabrina Snyder

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Skillet Cornbread is soft, buttery, and baked to golden perfection. Made with simple pantry ingredients and ready in just 40 minutes!

Cornbread is a classic Side Dish that we’ve had on the blog for quite a while. This recipe makes the same light, fluffy, sweet bread easily in a quick skillet recipe! You’ll find yourself making it, again and again, to go with all your favorite Dinner Recipes!

Skillet Cornbread sliced squares in cast iron skillet

SKILLET CORNBREAD

Cast Iron Skillet Cornbread is a staple in Southern cuisine. It’s no wonder why! The easy bread works great as a side dish, and is tasty enough to enjoy by itself with some extra butter spread over the top. Simple ingredients come together in a coarse batter that bakes into a tender, golden brown bread with a slightly crisp edges.

Skillet Cornbread batter in cast iron skillet

Homemade Cornbread is the ultimate side dish to go with Soup, Chili, and Stew Recipes. The rich crumbly bread is great for dipping and the sweet corn makes a nice contrast to the savory main dish. We make this Skillet Cornbread recipe every time we have Beef Chili for dinner and it never fails to get everyone asking for second helpings!

For a delicious Southern holiday dish, bake this Cornbread recipe into a Cornbread Dressing. Just wait for the Cast Iron Skillet and Cornbread to cool before scooping it out to combine in the dressing recipe. It’s the perfect Thanksgiving dish!

MORE BREAD RECIPES

TIPS FOR MAKING CORNBREAD IN A SKILLET

  • Heat pan: One of the most important pieces to getting this recipe right, is heating the cast iron pan in a hot oven before adding the Cornbread to it. Bring the oven temperature to 400 degrees, and let the pan heat up for 10 minutes. 
  • Cornmeal mixture: Right after putting the skillet in the oven whisk cornmeal and milk together. Let that mixture soak together for 10 minutes. 
  • Batter: After 10 minutes add the flour, sugar, salt, baking powder, egg, and ⅓ cup melted butter to the cornmeal mixture. Whisk all the ingredients together until well combined. 
  • Bake: Take the hot pan from the oven and coat it with 2 tablespoons of melted butter. Pour cornbread mixture into the center of the pan, and spread it out evenly. Bake for 20-25 minutes. Keep your eye on the cornbread for the perfect golden color with slightly darker edges.

Skillet Cornbread in cast iron skillet

VARIATIONS ON SKILLET CORNBREAD

  • Bacon Cornbread: To make Bacon Cornbread first bake the bacon in the skillet until lightly crisped. Set the bacon to the side and combine the batter as usual. Chop the bacon into pieces and mix it into the batter right before baking. 
  • Sweetener: You can exchange the granulated sugar in the recipe for other sweet ingredients like 2/3 cup honey, maple syrup, or brown sugar. 
  • Add-ins: For more add-ins try mixing in some fresh corn kernels, green onions, or chopped jalapenos. You can also add cheese to melt throughout the Cornbread. Cheddar cheese, mozzarella, Swiss, Pepper Jack, or provolone would all taste wonderfully creamy and delicious. 

DISHES TO SERVE SKILLET CORNBREAD WITH

HOW TO STORE SKILLET CORNBREAD

  • Serve: Skillet Cornbread will stay good even if you leave it out for a little while. Let the Corn bread cool down, then you can cover it or put it in an airtight container to store at room temperature for up to 2 days. 
  • Store: Kept sealed in the fridge, the Cornbread will be good for up to a week. Just make sure to cover it tightly so the moisture doesn’t get in. 
  • Freeze: You can also freeze Skillet Cornbread. Cut the pieces out of the skillet and store them in a freezer bag or another airtight container. It will stay good for 2-3 months.

Skillet Cornbread sliced squares in cast iron skillet

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Dinner, then Dessert

Skillet Cornbread

Skillet Cornbread is soft, buttery, and baked to golden perfection. Made with simple pantry ingredients and ready in just 40 minutes!
Yield 8 Servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
Skillet Cornbread sliced squares in cast iron skillet
PrintRate

Ingredients
 

  • 1 cup yellow cornmeal
  • 1 cup whole milk
  • 1 cup flour
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 large egg
  • 1/3 cup unsalted butter , melted
  • 2 tablespoons unsalted butter , melted, for brushing on the pan

Instructions

  • Preheat oven to 400 degrees.
  • Place an 8 or 9 inch cast iron skillet pan in the oven for 10 minutes.
  • Mix the cornmeal and milk in a large bowl and let soak for 10 minutes.
  • To the cornmeal, milk mixture add in the flour, sugar, salt, baking powder, egg, and ⅓ cup melted unsalted butter and whisk well.
  • When the pan is hot, carefully remove from the oven and brush with melted butter on the bottom and the sides.
  • Pour the cornbread mixture into a hot pan and spread evenly.
  • Bake for 20-25 minutes or until golden brown.

Nutrition

Calories: 319kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 171mg | Potassium: 231mg | Fiber: 2g | Sugar: 19g | Vitamin A: 407IU | Calcium: 86mg | Iron: 2mg
Keyword: Skillet Cornbread

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Skillet Cornbread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Have you tried making your Skillet Cornbread with one of the non-wheat flour substitutes? My adult daughter is allergic to wheat.

    Reply