There’s something downright magical about pulling a cast-iron skillet from the oven, the scent of toasted corn and butter wrapping around you like a warm hug. This isn’t just cornbread—it’s a crusty-edged, tender-hearted masterpiece, the kind that makes you close your eyes after the first bite just to savor it a little longer.

I remember the first time I had real skillet cornbread at a roadside diner in Tennessee. The edges were so crisp they shattered under my fork, giving way to a center so moist it practically melted. That’s the beauty of cooking it in a blazing-hot cast iron skillet—it’s like giving your cornbread a sear, locking in flavor and texture you just can’t get from a baking dish.

Why This Recipe Works

• Cast iron is your secret weapon: That preheated skillet isn’t just for show—it’s what gives you that crackling, golden crust we all dream about. The even heat distribution ensures every bite is perfectly textured.
• Buttermilk is non-negotiable: It adds a subtle tang and keeps the crumb so tender, you’ll swear it’s whispering sweet nothings to your taste buds. The acidity reacts with baking soda for a light, airy crumb.
• Versatility is king: Serve it with a bowl of fiery chili, slather it with honey butter, or crumble it into a skillet of greens—this cornbread plays well with others.

Essential Ingredients & Tools

Ingredients for the Batter

• 1 cup fine or medium cornmeal (stone-ground adds nutty depth; regular works too)
• 1 cup all-purpose flour (or 1:1 gluten-free blend)
• 1 tbsp baking powder (aluminum-free to avoid bitterness)
• 1/2 tsp baking soda (reacts with buttermilk for lift)
• 1 tsp salt (enhances flavor; reduce if using salted butter)
• 1/4 cup granulated sugar (optional; omit for savory versions)
• 1 large egg (or flax egg: 1 tbsp ground flax + 3 tbsp water)
• 1 cup buttermilk (or 1 tbsp vinegar + milk as substitute)
• 1/4 cup melted butter (or coconut oil for dairy-free)

Ingredients for the Skillet

• 2 tbsp unsalted butter (or bacon fat for smokiness)

Tools

• 10-inch cast-iron skillet (or a heavy oven-safe pan in a pinch)
• Whisk (a fork works if needed)
• Oven mitts (non-negotiable for handling the hot skillet)
• Cooling rack (or a plate with raised edges to prevent sogginess)

Serves: 8 | Prep: 10 min | Cook: 20 min | Total: 30 min

How to Make Skillet Cornbread

1. Preheat oven to 425°F (220°C). Place the skillet inside to heat up—this ensures a crispy crust.
2. Whisk dry ingredients: 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, and 1/4 cup sugar (if using).
3. Mix wet ingredients: 1 large egg, 1 cup buttermilk, and 1/4 cup melted butter until smooth.
4. Combine wet and dry: Stir gently until just mixed; lumps are fine.
5. Butter the skillet: Carefully remove the hot skillet, add 2 tbsp butter, and swirl to coat.
6. Pour batter: Listen for the sizzle—this means your crust is forming.
7. Bake 18–20 minutes until golden and a toothpick comes out clean.
8. Cool 5 minutes before slicing to set the crumb.

Pro Technique

The Skillet Preheat is Non-Negotiable

A hot skillet creates a Maillard reaction, browning the edges for that iconic crunch. For extra flavor, brown the butter before adding it to the batter.

Let the Batter Rest

Resting for 10 minutes hydrates the cornmeal fully, preventing graininess. If the batter thickens, add 1–2 tbsp buttermilk.

Chef’s Wisdom

Choosing Your Cornmeal

• Fine grind: Tender, cake-like crumb.
• Coarse/stone-ground: Rustic, hearty texture.

Customize It

• Savory: Add cheddar, jalapeños, or bacon.
• Sweet: Fold in blueberries or honey.

Fixes for Common Issues

• Dry cornbread? Overbaked—pull it sooner next time.
• Cracked top? Oven was too hot or batter needed more liquid.

Storage & Freshness Guide

• Room Temp: Store in an airtight container for up to 2 days (use a paper towel to absorb moisture).
• Fridge: Wrapped in foil, lasts 5 days.
• Freezer: Slice and freeze for 3 months; reheat in foil at 350°F (175°C).

Perfect Pairings

Complementary Dishes

• Texas Chili: The cornbread’s sweetness balances the heat, while its crumb soaks up the sauce.
• Collard Greens: The slight bitterness contrasts beautifully with the cornbread’s richness.

Drinks

• Dry Riesling: Its acidity cuts through the butteriness.
• Sweet Iced Tea: A Southern classic for a reason.

Something Sweet

• Local Honey: Drizzle over warm slices for simplicity.
• Apple Butter: Spread thick for a spiced, autumnal twist.

Skillet Cornbread

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Recipe Information

Cost Level $

Category Sides Recipes

Difficulty Medium

Cuisine Southern-us

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Recipe Details

Servings 8

Total Time 30 minutes

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Make the best Skillet Cornbread with a golden, crispy crust and a moist, tender crumb. Perfect with chili or slathered in honey butter. Get the recipe now!

Ingredients

For the Batter

• 1 cup fine or medium cornmeal
• 1 cup all-purpose flour
  View substitutions
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 cup granulated sugar (optional)
  View substitutions
• 1 large egg
• 1 cup buttermilk
  View substitutions
• 1/4 cup melted butter

For the Skillet

• 2 tbsp unsalted butter
  View substitutions

Instructions

1. 01

   Preheat oven to 425°F (220°C) with skillet inside.
2. 02

   Whisk dry ingredients in a bowl.
3. 03

   Mix wet ingredients in another bowl.
4. 04

   Combine wet and dry; stir gently.
5. 05

   Remove skillet, add butter, and swirl to coat.
6. 06

   Pour batter into skillet.
7. 07

   Bake 18–20 minutes until golden.
8. 08

   Cool 5 minutes before slicing.

Tags

contains-glutencontains-dairycontains-lactosecontains-eggcontains-added-sugarclassic-recipecomfort-foodcrispycrowd-pleaserheartyquick