Name: Skillet Cornbread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 1/4 cups yellow cornmeal; 1 1/4 cups all-purpose flour; 1/4 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 3/4 cups buttermilk; 1 egg; 4 tablespoons butter (cut into 4 pieces)

ThisEasy Buttermilk Cornbread Recipeis made in a cast iron skillet – just like in the good old days! A tender, lightly sweet cornbread that’s perfectly crusty on the bottom. This cornbread recipe makes an amazing side for your favorite wintertime soup or chili.

cornbread baked in a cast iron skillet in the background then triangle pieces have been served on white plates.

I’m ahugecornbread lover and I make it all the time. I feel like it’s a super easy addition to dinner, it only takes about 5 minutes of hands-on time to prepare and only 20 to 25 minutes in the oven. So cornbread is a win in my house and accompaniessoups, stews, and chilis all winter.

Skillet cornbread is special because of itscrust.The magic of the hot skillet and the melted butter makes the delicious crispy crust on the bottom of the cornbread while the middle is still tender and light.This is one of my favoritecornbread recipesbecause it not only tastes great and has that perfect crust on the bottom, but it also looks great. Impressive and easy, so it’s good enough to serve to company. I can’t wait for you to try this recipe.

top view of raw cornbread dough in a cast iron skillet.

17 Best Cornbread Recipes Ever!

Why You’ll Love This Recipe

The texture of skillet cornbread is dense and hearty,making it a filling addition to any meal.It’s especially satisfying when served warm with butter or honey.
Skillet cornbread can be reheated easily and retains its flavor and texture well.It’s perfect for making ahead of time and enjoying as leftovers.
Skillet cornbread can be easily adapted with add-ins such as cheese, jalapeños, or herbs,allowing for customization based on personal preferences.

Recipe Ingredients

Yellow cornmeal —you can use white as well but it wont look like classic yellow cornbread
Flour
Sugar
Baking powder
Baking soda
Buttermilk—If you don’t have any on hand you can make some with vinegar and milk
Egg
Butter —make sure you use a good butter, I recommend Irish butter

See the recipe card below for full information on ingredients and quantities.

top view of ingredients for cornbread batter in a metal mixing bowl.

How to make skillet cornbread

Step 1:In a medium bowl, mix the flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.

Step 2:Make a well in the center of the dry ingredients and add the buttermilk and egg.

corn bread dough with a wooden spoon in a silver mixing bowl.

cast iron skilled with butter melting in the bottom.

Step 3:Slow mix the ingredients until everything comes together, taking care not to over-mix.

Step 4:Add the butter to your cast iron skillet and place it in the oven. Let the butter melt. When the butter is melted, remove the pan from the oven and carefully swirl the butter in the pan to evenly coat the bottom.

top view of cornbread baked in a cast iron skillet.

Step 5:Add the prepared batter to the skillet and smooth the top with a spatula.

Step 6:Bake for 20 to 25 minutes or until the top is golden-brown and the cornbread is cooked through.

Recipe FAQs

How do I store & reheat leftover cornbread?

I like to store leftover cornbread covered with a towel, in the skillet, on the counter for up to 2 days. Then pop the skillet into a 350-degree oven for a few minutes to reheat it.

Can I freeze this skillet cornbread recipe?

Yes! Just store in an air-tight freezer-safe container once the cornbread has cooled to room temperature. Pop the container in the freezer for up to a month. Thaw in the fridge overnight and then refresh in the oven as directed above.

What kind of cornmeal do I use in cornbread?

Use yellow cornmeal in this recipe. White works fine, but it just doesn’t look the same. Golden yellow cornbread is a must. Also, don’t try to sub any of the cornmeals used for making tamales – they are a different grind and the texture doesn’t come out the same.

Can I make cornbread gluten free?

I have made this recipe gluten-free by simply swapping out the all-purpose flour for a gluten-free baking blend and it worked perfectly.

Can cornbread be made ahead of time?

This recipe can be made up to a day ahead of time. Simply cover it with a towel once it has cooled to room temperature. Feel free to reheat the next day as directed above. The crust won’t be quite as crisp but it still reheats well.

cornbread baked in a cast iron skillet and a spatula scooping out one perfect triangle slice.

Expert Tips

Grease the bottom of the pan wellso the bread doesn’t stick by melting 4 tablespoons of butter in the pan before pouring in your batter.
Test that the bread is doneby sticking a toothpick into the center after baking time is complete. If it comes out clean and the top of the bread is golden-brown, it’s done!
Cast irons are pretty indestructible, soyou can cut the cornbread with a butter knife right in the pan.Remove a slice using a sturdy spatula (the bread might weigh down flimsier spatulas).
I recommend using yellow cornmeal, not white.White won’t mess with the flavor, but the yellow makes the deep, rich, beautiful golden bread color.