This Skillet Cornbread is made with buttermilk and a mix of all-purpose flour and cornmeal for a fluffy, moist crumb. It’s simple to prepare and ready in under 30 minutes.
Why use a Cast Iron Skillet?
Baking cornbread in a preheated cast-iron skillet with melted butter produces a crisp, deeply browned crust while keeping the interior tender and moist.
- Place the skillet in the oven while you preheat to 400ºF and prepare the batter.
- When ready, remove the hot skillet, add two tablespoons of butter, and grease the sides before pouring in the batter.
Don’t have a Cast Iron Skillet?
You can bake this cornbread in an 8″ round or square pan for the same amount of time. It will still be delicious, though the crust won’t be as pronounced as with cast iron.
I used a 10″ skillet for this recipe. If you want to serve a larger crowd, a 12″ skillet works well — increase ingredients by 1.5x for best results.
What to Serve with the Easy Skillet Cornbread:
This cornbread pairs perfectly with a hearty chili, roasted vegetables, or can be enjoyed on its own with butter or a drizzle of honey.
Storing & Reheating Skillet Cornbread
Leftover cornbread stores well and freezes nicely, making it a great make-ahead side for holidays or weeknight meals.
To freeze: Place cooled leftovers in an airtight container or freezer bag. To reheat, microwave a slice covered with a paper towel for about 30 seconds, or until warmed through.
Enjoy!
If you try this recipe, please leave a review and star rating in the comment section — I’d love to hear how it turned out!
Easy Skillet Cornbread {Buttery, Moist Homemade Cornbread}
Equipment
- 10″ cast iron skillet (or 12″ if increasing recipe)
Ingredients
- 1 1/4 cup cornmeal (scooped & leveled)
- 3/4 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoon unsalted butter, melted & slightly cooled
- 2 tablespoon unsalted butter, for oiling the skillet
- 3 tablespoon granulated sugar
- 3 tablespoon brown sugar
- 2 eggs, room temperature
- 1 1/4 cup buttermilk, room temperature
Optional add-in:
- 1 cup frozen corn kernels
Instructions
- Place a 10″ cast iron skillet in the oven and preheat to 400ºF.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In another bowl, combine the 6 tablespoons melted butter with the granulated and brown sugars; whisk until creamed.
- Whisk in the eggs, then the buttermilk, until the wet ingredients are smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
- Remove the hot skillet from the oven, add 2 tablespoons butter, and grease the bottom and sides.
- Pour the batter into the buttered skillet and level the top with a spatula.
- Return the skillet to the oven and bake for 20 minutes. Test with a toothpick; if it’s not clean, bake a few more minutes.
- Allow the cornbread to cool 5–10 minutes, slice, and serve with butter or honey.
Video
Notes
This cornbread is an excellent side for chili or roasted dishes, and is also delicious with butter and honey.
Optional: fold in 1 cup frozen corn kernels before baking for added texture.
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