This moist, slightly sweet Skillet Cornbread is quick and easy to put together, but it’s the kind of down-home favorite that tastes extra special because it’s made from scratch. Using a skillet means the edges are golden and ever-so-slightly crisp, while the middle is fluffy, buttery, and tender. Absolute perfection!
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Why You’ll Love This Cast Iron Skillet Cornbread Recipe
- Comes Together in a Jiffy (Without the Jiffy). Yes, Jiffy cast iron skillet cornbread is convenient, but this from-scratch version doesn’t take much more time—it’s done in just 35 minutes! Like other quick breads (Pumpkin Banana Bread, Blueberry Zucchini Bread, etc), cornbread is a quick bread, which means no yeast, proofing or kneading required.
- A Southern Classic. I’ve shared recipes for Mexican Cornbread, Jalapeño Cornbread, Cornbread Muffins, and even Sweet Potato Cornbread, but if you’re looking for old-fashioned skillet cornbread like your grandma used to make, this is the one!
- Extra Moist. The problem with some cornbread recipes is that they bake up dry and crumbly. You won’t have that problem with this skillet cornbread recipe! Greek yogurt (or sour cream) is my secret ingredient for nailing that perfect tender crumb.
- An All-Day Recipe. Serve cast iron skillet cornbread for breakfast with a smear of strawberry jam or honey butter, have it for lunch with Healthy Turkey Chili, or serve it for dinner with Crockpot BBQ Chicken and Sautéed Green Beans. Basically, any time is a good time for homemade cornbread!
How to Make Skillet Cornbread
- Unsalted Butter. Using unsalted butter gives you more control over the flavor of the recipe.
- Plain Greek Yogurt. I don’t recommend fat-free Greek yogurt, but any other variety is fine. You can also use sour cream.
- Milk. If you have whole milk on hand, use that. Otherwise, any milk you have will work.
- Honey. I use just enough honey to sweeten the cornbread without making it taste like a dessert.
- Eggs. Let these come to room temperature; they’ll hold more air that way, which means a lighter, fluffier texture in your finished skillet cornbread.
- Medium or Coarse Ground Cornmeal. Yellow cornmeal is more, well, corny. White cornmeal has a more delicate flavor.
- All-Purpose Flour. Cornmeal alone won’t cut it! You also need regular flour.
- Granulated Sugar. Even though a true Souther skillet cornbread may suggest skipping it, the sugar here isn’t just for sweetness; it also contributes to the crispy, caramelized edges.
- Baking Powder and Baking Soda. These two ingredients leaven cornbread, rather than yeast.
- Kosher Salt. For balancing and enhancing the flavor.
- Mix the Wet Ingredients. Whisk until the mixture is completely smooth.
- Mix the Dry Ingredients. Whisk these until everything is evenly incorporated.
- Finish the Batter. Stir the wet ingredients into the dry ingredients, then fold in the butter.
- Bake. Add the batter to a preheated skillet coated with butter. Bake the skillet cornbread at 375 degrees F for 22 to 25 minutes, or until a tester comes out clean. Cool 10 minutes, then slice and serve. ENJOY!
- Brown the Butter. Reserve the 1 tablespoon of butter for brushing the pan, then brown the remaining 7 tablespoons of butter on the stovetop. Brown butter skillet cornbread has a slightly nutty flavor that you’ll love!
- Make Tex-Mex Skillet Cornbread. Fold in diced jalapeños, roasted poblano peppers, or canned Hatch chiles. You can also add some shredded Monterey Jack cheese, either to the batter or over the top.
- Fold in Some Cheese. Shredded sharp cheddar, pepper jack, or Parmesan cheese all work well with the flavors in this recipe.
- To Store. Keep skillet cornbread in an airtight container in the refrigerator for up to 4 days.
- To Freeze. Store this cornbread for up to 6 months in the freezer. Let it cool completely, then wrap the slices tightly in a layer of plastic and place them in a freezer bag or airtight container. Thaw overnight in the fridge before serving.
- To Reheat. Let the cornbread come to room temperature on the counter before serving or reheat it in a 350 degree F oven until warm.
Meal Prep Tip
You can make the cornbread batter in the evening and refrigerate it to bake in the morning, or prepare the batter in the morning to make it for dinner. Simply cover it tightly and let it come to room temperature before baking.
If you have a lot of skillet cornbread on your hands, you can use it to make a mini batch of Cornbread Stuffing!
What to Serve with Skillet Cornbread
- Chili. Pair skillet cornbread with Instant Pot Vegetarian Chili, White Bean Chicken Chili, or Pumpkin Chili for a cozy dinner perfect for a cold winter day.
- Soups. Serve your cornbread alongside Instant Pot Lentil Soup, Spicy Butternut Squash Soup, or Easy Taco Soup.
- Southern Favorites. Cornbread is a match made in heaven with Instant Pot Mac and Cheese, Candied Sweet Potatoes, and Baked BBQ Chicken.
- Holiday Classics. Make this skillet cornbread recipe for the holidays with other favorites like Cranberry Orange Relish, Crockpot Ham, and Cheesy Scalloped Potatoes.
Recommended Tools to Make this Recipe
- Metal Measuring Cups. Unlike plastic measuring cups, these will last forever!
- Whisk. I love the 9-inch size because it gives you more control than the larger ones.
- Cast Iron Skillet. Lodge cast iron is quite possibly the best value for the kitchen—you’ll never need to replace it, it’s affordable, and Lodge is still a family-owned business.
Recipe Tips and Tricks
- Use a Cast Iron Skillet. Nothing conducts heat like cast iron! It’s key to achieving the crispy browned edges. If you don’t have a cast iron skillet, you can use another oven-safe skillet a 10×10-inch or similar baking pan.
- Don’t Skip the Resting Time. Don’t start preheating the oven until after you finish the batter. This will give your unbaked cornbread time to rest. That resting time is key to a tender crumb!
- Let It Cool. If you cut into skillet cornbread too soon, two things will happen. First, the slices are more likely to crumble. Second, the steam inside the bread will escape, which means any leftover cornbread is likely to be dry.
- 8 tablespoons unsalted butter divided
- 1 cup plain Greek yogurt
- 1/2 cup milk I used 1%; use whole if you have it
- 1/4 cup honey
- 2 large eggs
- 1 1/2 cups medium or coarse ground cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons kosher salt
- More butter and honey optional for serving
- Melt the butter in a small bowl and let cool to room temperature.
- In a medium bowl, whisk together the yogurt, milk, honey, and eggs, until smoothly combined.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the dry ingredients and stir gently, just until you only have a few streaks of flour remaining. Pour in 7 tablespoons of the butter (reserve the remaining tablespoon for the skillet—you can eyeball it). Fold gently, just until combined. Let the batter rest while you preheat the oven (the resting time will make your cornbread even more tender! You can also refrigerate it overnight at this point; let come to room temperature prior to baking).
- Place a rack in the center of your oven. Place a 10-inch cast iron skillet on the rack and preheat the oven to 425°F with the skillet in it.
- Very carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F. Coat the bottom and sides of the hot skillet with the remaining 1 tablespoon butter.
- Carefully pour the batter into the buttered skillet and transfer the skillet back to the center rack. Bake until the center of the cornbread is firm to the touch and a toothpick inserted in its center comes out clean, 22 to 25 minutes. Let cool 10 or so minutes, then slice and serve right from the skillet with additional butter and honey.
- TO STORE: Keep skillet cornbread in an airtight container in the refrigerator for up to 4 days.
- TO FREEZE: Store this cornbread for up to 6 months in the freezer. Let it cool completely, then wrap the slices tightly in a layer of plastic and place them in a freezer bag or airtight container. Thaw overnight in the fridge before serving.
- TO REHEAT: Let the cornbread come to room temperature on the counter before serving or reheat it in a 350 degree F oven until warm.
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