Introduction

This classic Skillet Cornbread recipe delivers a golden, crispy crust with a tender, moist interior. Perfect as a side for chili or soups like Stuffed Pepper Soup, it’s simple to make and wonderfully versatile. For another comforting bread option, try the easy Cornbread Casserole Recipe Easy.

Ingredients

This golden-brown skillet cornbread emerges from the oven with a crisp, buttery crust and a tender, moist crumb that practically melts in your mouth.

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted (or vegetable oil)

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This Skillet Cornbread recipe is about 20% faster than similar recipes, making it ideal for a quick side dish.

Step-by-Step Instructions

Step 1 — Preheat Skillet and Oven

Place a 10-inch cast iron skillet in the oven and preheat to 400°F (200°C). A hot skillet ensures a crispy, golden-brown crust on your Skillet Cornbread.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together 1½ cups cornmeal, ½ cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Mix thoroughly to evenly distribute leavening agents.

Step 3 — Mix Wet Ingredients

In a separate bowl, whisk 1 cup buttermilk, ½ cup milk, 2 large eggs, and ¼ cup melted butter or oil. Blend until the mixture is smooth and fully emulsified.

Step 4 — Combine Batter

Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix. A few lumps are fine; overmixing can make the cornbread tough.

Step 5 — Pour Batter into Hot Skillet

Carefully remove the hot skillet from the oven. Add 1 tablespoon of oil or butter to coat the bottom, then immediately pour in the batter. It should sizzle slightly.

Step 6 — Bake to Perfection

Bake for 20–25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The edges should pull away from the skillet slightly.

Step 7 — Cool and Serve

Let the Skillet Cornbread cool in the pan for 5–10 minutes before slicing. Serve warm with butter or honey for the best flavor and texture.

Nutritional Information

Calories	198
Protein	4g
Carbohydrates	28g
Fat	8g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond Flour — Creates a gluten-free, lower-carb Skillet Cornbread with a nutty flavor and moist texture.
• Greek Yogurt — A protein-rich swap for buttermilk or sour cream, adding tanginess and extra moisture.
• Applesauce — Use instead of oil for a lower-fat, naturally sweetened version with a soft crumb.
• Coconut Oil — A dairy-free alternative to butter that imparts a subtle tropical aroma.
• Flax Eggs — An egg-free binder that works well for vegan Skillet Cornbread while adding fiber.
• Low-Sodium Baking Powder — Reduces overall sodium content without compromising rise or texture.
• Stevia or Monk Fruit — Lower-calorie sweetener alternatives for a reduced-sugar cornbread.

Serving Suggestions

• Serve warm Skillet Cornbread alongside a hearty bowl of chili or bean soup for a classic comfort food pairing.
• Pair this Skillet Cornbread with barbecue favorites like pulled pork or smoked brisket to soak up the delicious sauces.
• Enjoy a slice of Skillet Cornbread with a drizzle of honey or a pat of butter for a simple, satisfying snack.
• Transform your Skillet Cornbread into a savory breakfast by serving it with scrambled eggs and crispy bacon.
• Crumble the Skillet Cornbread over a fresh garden salad to add a delightful, rustic texture and flavor.
• Serve this cornbread at holiday gatherings or potlucks as an easy, crowd-pleasing side dish.

For an elegant presentation, bake the Skillet Cornbread in a well-seasoned cast iron skillet and bring it directly to the table. Cut into generous wedges while still warm to maximize its inviting aroma and tender crumb.

Common Mistakes to Avoid

• Mistake: Using a cold skillet. Fix: Preheat your cast iron skillet in the oven so the batter sizzles upon contact, creating a crisp, golden crust.
• Mistake: Overmixing the batter. Fix: Gently stir the wet and dry ingredients until just combined; a few lumps are fine and prevent toughness.
• Mistake: Incorrect oven temperature. Fix: Use an oven thermometer to ensure an accurate 400–425°F (200–220°C) for proper rise and browning.
• Mistake: Skipping the buttermilk. Fix: Buttermilk’s acidity reacts with leavening for a lighter texture; a substitute lacks the same tenderizing effect.
• Mistake: Not greasing the skillet adequately. Fix: Generously coat the hot skillet with butter or oil to prevent sticking and enhance flavor.
• Mistake: Using expired baking powder. Fix: Test your baking powder for activity before starting to ensure your Skillet Cornbread rises properly.
• Mistake: Cutting the cornbread too soon. Fix: Let it rest in the pan for 10–15 minutes after baking; this allows the structure to set for cleaner slices.
• Mistake: Imprecise flour-to-cornmeal ratio. Fix: Follow a trusted recipe’s measurements for the ideal balance between crumbly and cake-like texture.

Storing Tips

• Fridge: Cool completely, wrap tightly in plastic or store in an airtight container. Refrigerate for up to 5 days.
• Freezer: Wrap individual slices or the whole loaf in plastic wrap and then aluminum foil. Freeze for up to 3 months.
• Reheat: For best results, reheat in a preheated 350°F oven or toaster oven until warmed through. Ensure the internal temperature reaches at least 165°F for food safety.

Properly stored Skillet Cornbread will maintain its moisture and texture, making it a delicious leftover for days to come.

Conclusion

This Skillet Cornbread recipe delivers a perfectly golden, moist result every time. It’s an essential side dish that pairs wonderfully with Creamed Corn or Southern Collard Greens. Give this easy cornbread a try and share your experience in the comments!

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FAQs

Can I make this Skillet Cornbread without a cast iron skillet?

Yes, you can bake this Skillet Cornbread in any oven-safe baking dish. Preheat the dish in the oven before adding the batter to mimic the crispy crust a cast iron skillet provides.

Why is my Skillet Cornbread dry and crumbly?

Dry cornbread often results from overmixing the batter or baking too long. Mix just until combined and check for doneness a few minutes before the timer ends to keep your Skillet Cornbread moist.

Can I add mix-ins like cheese or jalapeños to this Skillet Cornbread?

Absolutely. Fold up to 1 cup of shredded cheese or diced jalapeños into the batter before baking. These additions enhance the flavor of your Skillet Cornbread without altering the baking time.