Skillet Cornbread Recipe

I absolutely adore this Skillet Cornbread Recipe because it brings together that perfect balance of a golden crust with a tender, moist inside that feels like a warm hug in every bite. I love how it’s easy to whip up, yet has such a rich, buttery flavor and beautiful texture that makes it so satisfying whether I’m serving it alongside a hearty stew or just enjoying it plain. This recipe is my go-to whenever I want that classic southern comfort food experience right from my own kitchen.

Why You’ll Love This Skillet Cornbread Recipe

What makes this skillet cornbread recipe so special to me is the way it bakes up with an irresistibly crisp edge and a soft, tender crumb. Each bite has a delightful buttery richness paired with just the right amount of sweetness from the cornmeal. I really appreciate how the combination of buttermilk and the slight tang from baking soda gives the bread its subtle depth of flavor, making it more than just ordinary cornbread. It has the kind of cozy, satisfying taste that keeps me coming back for more.

Another reason I’m always keen to make this recipe is how straightforward and quick it is. With simple pantry staples and minimal fuss, I can have a warm, delicious cornbread ready in under half an hour. It’s perfect for weeknight dinners, potlucks, or holiday feasts when I want a crowd-pleaser without spending all day in the kitchen. Plus, baking it right in my cast iron skillet gives it that authentic crispy crust which just can’t be beaten!

Ingredients You’ll Need

The image shows a metal surface with several measuring cups and small glass bowls arranged in a neat group. On the left, a metal cup holds bright yellow cornmeal with a rough texture, next to a clear plastic measuring cup filled to one cup with a white liquid. Next to the liquid are two small metal cups, one with white granulated sugar and the other with a soft white solid, likely butter. A white egg is placed in the center behind four small round clear glass bowls, which contain white powdery baking soda, a little salt, and what looks like sour cream or yogurt with a smooth, creamy texture. Another metal cup on the right holds white flour. The whole setup is on a white marbled surface, with soft natural light highlighting the contents. photo taken with an iphone --ar 4:5 --v 7

The ingredients list for this recipe is wonderfully simple but each component brings something important to the final dish. From the cornmeal for that unmistakable grainy texture and golden color, to the fluffy lift provided by baking powder and baking soda, every ingredient matters in achieving the perfect skillet cornbread.

Yellow cornmeal: Provides the signature texture and bright color essential to authentic cornbread.
All-purpose flour: Adds structure so the bread is tender and not too crumbly.
Salt: Enhances all the flavors without overpowering.
Baking powder: Helps the cornbread rise and stay light.
Buttermilk: Adds tang and moisture, crucial for that tender crumb.
Milk: Lightens the batter and keeps it soft.
Egg: Binds the ingredients and gives richness.
Baking soda: Reacts with the buttermilk to boost leavening and flavor depth.
Butter or shortening: Used in and out of the batter for buttery richness and that irresistible crispy crust.

Directions

Step 1: Start by preheating your oven to 450°F. In a medium bowl, whisk together the cornmeal, flour, salt, and baking powder so the dry ingredients are evenly combined.

Step 2: In a separate measuring cup, combine the buttermilk, milk, and egg. Mix it well with a fork, then stir in the baking soda. Once combined, pour this wet mixture into your dry ingredients and gently stir with a fork until just incorporated. The batter should still be slightly lumpy, so avoid overmixing.

Step 3: Melt 1/4 cup of butter or shortening in a small bowl, then gradually add it into the batter, folding it in gently until blended. Meanwhile, heat the remaining 2 tablespoons of butter or shortening in your cast iron skillet over medium heat until melted and hot.

Step 4: Pour the batter into the sizzling hot skillet and use a spatula to spread it evenly. You want to see it sizzle as it hits the pan. Let it cook on the stovetop for about 1 minute to get the bottom started crisping up.

Step 5: Transfer the skillet to your preheated oven and bake the cornbread for 20 to 25 minutes. Keep an eye on it — the top should be a lovely golden brown, and the edges will be beautifully crisp when it’s done.

Servings and Timing

This Skillet Cornbread Recipe yields about 12 servings, making it perfect for sharing with family and friends. The prep time is approximately 5 minutes, so it doesn’t keep me waiting long before the oven magic begins. Cooking takes around 25 minutes, resulting in a total time of just about 30 minutes from start to finish. I find it best to let the cornbread rest for a few minutes after baking so it firms up slightly and cools enough to slice cleanly.

How to Serve This Skillet Cornbread Recipe

A round yellow cornbread with a golden crust is placed on a white plate on a white marbled surface. The cornbread is sliced into long, narrow rectangular strips, with two strips fully separated and lying to the left while the rest remain connected. The texture looks soft and crumbly with a slightly rough top and crisp edges. A small crumb falls off the edge of the cornbread near the bottom right side. Photo taken with an iphone --ar 4:5 --v 7

Whenever I serve this skillet cornbread, I love pairing it with rich, wholesome dishes like chili, pulled pork, or a savory veggie stew. The sweetness of the cornbread contrasts beautifully with smoky and spicy flavors. I also enjoy it simply spread with softened butter and a drizzle of honey for a comforting snack or side.

For presentation, I like to slice it into wedges right in the cast iron skillet and garnish with a sprinkle of fresh herbs like chopped chives or parsley to add a pop of color. If I’m serving for a crowd, placing it alongside bowls of creamy soups or BBQ platters really makes the meal feel complete. For beverages, a chilled glass of iced tea or a light-bodied red wine pairs wonderfully, and for a casual brunch, a mimosa or fresh-squeezed orange juice never disappoints.

I always recommend serving this cornbread warm or at room temperature to enjoy the full buttery richness and crisp edges. The texture and flavors really shine right after it’s baked, but it holds up nicely if slightly cooled, making it versatile for any gathering.

Variations

One of my favorite ways to switch up this Skillet Cornbread Recipe is by adding a touch of sweetness with a tablespoon of honey or sugar in the batter or mixing in corn kernels for extra texture and bursts of natural sweetness. For a spicy kick, I’ve tossed in diced jalapeños or a pinch of cayenne, which pairs beautifully with the buttery base.

If you’re looking for dietary modifications, I’ve successfully made this recipe gluten-free by substituting the all-purpose flour with a gluten-free baking blend. For a vegan version, I use a plant-based milk like almond milk mixed with a tablespoon of apple cider vinegar to mimic buttermilk and replace the egg with a flax egg. Just swap the butter for coconut oil or vegan butter to keep things moist and rich.

I’ve also experimented with different cooking methods—for instance, baking it in a muffin tin for individual servings or even making cornbread waffles in a waffle iron for a fun twist. Each variation brings something new to the table while maintaining that core deliciousness I love about this skillet version.

Storage and Reheating

Storing Leftovers

I like to store any leftover cornbread in an airtight container at room temperature if I plan to eat it within a day or two. For longer storage, wrapping it tightly in plastic wrap or placing it in a zip-top bag helps keep it fresh and prevents it from drying out. You can safely keep it refrigerated for up to 4 days, but I always recommend bringing it back to room temperature before serving.

Freezing

This cornbread freezes wonderfully. I let it cool completely, then wrap it tightly in plastic wrap and foil or place it inside a freezer-safe container. It can stay frozen for up to 2 months without losing flavor or texture. When I want to enjoy it again, I thaw it overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming slices in a preheated oven at 350°F for about 10 minutes to revive that crisp crust while keeping the inside soft. Microwave reheating is faster but sometimes makes it a bit soggy, so I use that only when I’m in a hurry. Avoid reheating for too long or at too high heat to prevent drying out. A quick butter spread before warming always helps bring back the fresh-baked feel.

FAQs

Can I make this Skillet Cornbread Recipe vegan?

Absolutely! To make this vegan, replace the egg with a flax or chia seed egg, swap the buttermilk with a plant-based milk combined with a tablespoon of vinegar, and use vegan butter or coconut oil instead of dairy butter. The texture will still be moist and flavorful.

Do I need a cast iron skillet?

While the cast iron skillet helps achieve that classic crispy edge and even baking, you can use any oven-safe skillet or baking dish. Just keep in mind the texture and crust might differ slightly if you use a different material or shape.

Can I add sweet corn kernels or cheese?

Yes! Adding fresh or canned corn kernels adds a lovely texture and natural sweetness, while shredded cheese like cheddar or pepper jack melts into the batter for extra depth. Both make wonderful variations to enhance the flavor.

How do I know when the cornbread is done?

The cornbread is ready when the top is golden brown and the edges are crispy. You can also insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s done. Avoid underbaking so the middle isn’t too gummy.

Can I prepare the batter ahead of time?

I recommend making the batter fresh for the best rise and texture because the baking powder and soda start working as soon as they’re mixed. However, prepping the dry ingredients ahead and mixing wet ingredients right before baking works well to save time.

Conclusion

I’m genuinely excited for you to try this Skillet Cornbread Recipe because it fills your kitchen with comforting aromas and your table with pure, buttery joy. It’s a recipe that feels like a warm embrace, perfect for sharing with loved ones. Once you make it, I promise it’ll become one of your favorite go-to sides for everything from dinners to celebrations. So grab your skillet and get ready for some seriously delicious cornbread moments!