Name: Skillet Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup buttermilk; 1/2 cup whole milk; 2 large eggs; 1/4 cup unsalted butter, melted; 2 tbsp vegetable oil (for skillet)

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A golden, buttery cornbread with a crisp crust and soft, tender center—perfect as a side for soups, stews, or holiday meals. I love how the edges get that irresistible crunch while the inside stays moist and flavorful. Skillet Cornbread

Why You’ll Love This Recipe

I enjoy this skillet cornbread because it’s quick to make, full of rich flavor, and pairs beautifully with so many meals. I get a rustic texture from the cornmeal, but it’s never dry thanks to the buttermilk and melted butter. I also like that baking it in a cast iron skillet creates that golden crust that’s impossible to resist. Whether I’m serving it with chili on a weeknight or at a holiday feast, it’s always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup whole milk
2 large eggs
1/4 cup unsalted butter, melted
2 tbsp vegetable oil (for skillet)

Directions

I preheat the oven to 400°F (200°C) and place my cast iron skillet inside while it heats.
In a large bowl, I whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In another bowl, I whisk buttermilk, milk, and eggs until smooth, then stir in the melted butter.
I pour the wet mixture into the dry ingredients and mix just until combined, avoiding overmixing.
I carefully remove the hot skillet from the oven, add vegetable oil, and swirl it to coat the bottom.
I pour the batter into the hot skillet, smoothing the top.
I bake for 20–25 minutes until golden on top and a toothpick inserted into the center comes out clean.
I let it cool slightly before slicing and serving.

Servings and timing

Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I sometimes add chopped jalapeños for a spicy kick.
A handful of shredded cheddar cheese gives it a richer flavor.
I swap some of the sugar for honey to create a subtle sweetness.
I mix in cooked corn kernels for extra texture.

Storage/Reheating

I store leftover slices in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I place them in a 350°F oven for about 10 minutes to bring back that crisp crust. I avoid microwaving since it softens the edges.

FAQs

How do I make my cornbread more moist?

I use buttermilk and melted butter to keep the crumb tender, and I avoid overbaking so it doesn’t dry out.

Can I make this cornbread without a cast iron skillet?

Yes, I can bake it in an oven-safe baking dish, but the crust won’t be quite as crisp.

What can I serve with cornbread?

I often pair it with soups, stews, chili, or as part of a holiday meal.

Can I make this recipe gluten-free?

Yes, I replace the all-purpose flour with a gluten-free flour blend in equal amounts.

Can I freeze cornbread?

Absolutely—I wrap cooled slices tightly in foil, place them in a freezer bag, and freeze for up to 3 months.

Conclusion

This skillet cornbread is my go-to for a simple, flavorful bread that works with so many dishes. I love how quick it is to make, and the golden crust always wins me over. Whether it’s for a cozy weeknight or a big family gathering, this recipe never lets me down.