Skillet Cornbread

A staple of Southern cuisine, Skillet Cornbread offers the perfect blend of golden crust and soft, fluffy center. Made in a cast-iron skillet, this dish gains an irresistible texture that pairs wonderfully with various meals. It is a versatile companion to hearty chilis and barbecued meats or even enjoyed on its own with a drizzle of honey. The warmth and comfort of this classic recipe invite a sense of homeliness and tradition to any table.

A spatula holding a slice of cornbread over the pan with a plate and butter in the background
Photo Credit: Dishes Delish.

The last time we stayed at the home of my brother Bob and his wife Ginny, Bob served cornbread with one of his delicious meals. I asked Bob for the recipe, which is my version.

Cornbread is one of my loves. Corn muffins, too. But I do not like when people put corn kernels in their cornbread or corn muffins. I don’t like corn kernels in my corn muffins because they remind me of creamed corn.

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It’s not something I’ve ever enjoyed.

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Helpful tips

  • Before adding the batter, preheat your cast-iron skillet in the oven. This step ensures a crispy, golden crust that is the hallmark of a great cornbread.
  • For the best flavor and texture, opt for high-quality, stone-ground cornmeal. It provides a more robust corn flavor and a pleasing texture.
  • Mix the batter just until the wet and dry ingredients are combined. Overmixing can lead to tough cornbread.
  • Adjust the sugar according to your taste, remembering that a little sweetness can enhance the corn flavor without turning the bread into a dessert.
  • Buttermilk adds a slight tang and ensures your cornbread is moist and tender. If you don’t have buttermilk, add a tablespoon of vinegar or lemon juice to a cup of milk.
  • Skillet size and oven temperature can vary, so check for doneness a few minutes before the recipe suggests. The cornbread is ready when a toothpick inserted in the center comes clean.
  • Allow the cornbread to cool slightly in the skillet before slicing. This resting period helps the cornbread set and makes it easier to cut into neat slices.
  • Customize your cornbread with add-ins like jalapeños, cheddar cheese, corn kernels, or herbs for an extra flavor punch.
  • If there are leftovers, wrap the cornbread tightly to prevent drying out. It can be stored at room temperature for a day or two or in the refrigerator for a longer shelf life.
  • If you want to warm up leftover cornbread, try heating it in a toaster oven or stovetop to maintain its texture. Microwaving can make it soggy.

How to make skillet cornbread

Pre-step

Preheat the oven to 350 degrees Fahrenheit and grease a 10-inch cast iron skillet. Add it to the oven as it heats.

Step one

Gather the ingredients – corn meal, flour, eggs, baking powder, and oil.

Corn meal, eggs, flour, baking powder and oil on a black table
Photo Credit: Dishes Delish.

Step two

In a mixing bowl, add the corn meal, flour, almond flour, sugar, buttermilk, salt, and baking powder, mix, and set aside.

Step three

Melt the butter.

Add olive oil, melted butter, maple syrup, 2 beaten eggs, and buttermilk. Take a spatula and stir the ingredients together until combined.

Do not over-mix the batter.

Step four

Pour the cornbread batter into the greased hot skillet and bake it for 30 minutes.

A cast iron pan with the cornbread baked and done. There is a plate and butter in the background
Photo Credit: Dishes Delish.

Isn’t the smell of cornbread fresh out of the oven so heavenly?

Let’s cut a piece, shall we?

I slather some butter over the cornbread. Look at those crispy edges.

A plate with cornbread on it along with a knife and some butter melting. The pan of cornbread is in the background
Photo Credit: Dishes Delish.

I hope you enjoyed this cast iron cornbread recipe.

Other creations from my brother

As always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love to hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A cast iron pan filled with cornbread. There is a oven mitt and plate behind it - square

Skillet Cornbread

A healthier version of the delicious cornbread!
5 from 4 votes
Print Pin Rate
Course: Breads
Cuisine: Breads
Keyword: skillet cornbread
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 8 pieces
Calories: 346kcal

Ingredients

  • 1 cup spelt flour (or all-purpose white flour)
  • 1/2 cup almond flour (or all-purpose white flour)
  • 1/2 cup cornmeal
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1/3 cup olive oil (or vegetable oil)
  • 3 tablespoons butter (melted)
  • 1 tablespoon maple syrup
  • 2 eggs beaten
  • 1 cup buttermilk

Instructions

Make it!

  • Preheat oven 350 F and grease a 10 inch skillet.
  • In a mixing bowl, add flours, cornmeal, sugar and salt and combine them together.
    1 cup spelt flour, 1/2 cup almond flour, 1/2 cup cornmeal, 2/3 cup sugar, 1/2 teaspoon salt
  • Add oil, butter, maple syrup, eggs, and milk to the dry ingredients and stir with a spatula until just combined. Do not overmix.
    1/3 cup olive oil, 3 tablespoons butter, 1 tablespoon maple syrup, 2 eggs, 1 cup buttermilk
  • Pour cornbread batter into the skillet and bake for 30 minutes or until done.
  • Cut a piece, eat, and enjoy.
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Notes

Helpful tips

  • Before adding the batter, preheat your cast-iron skillet in the oven. This step ensures a crispy, golden crust that is the hallmark of a great cornbread.
  • For the best flavor and texture, opt for high-quality, stone-ground cornmeal. It provides a more robust corn flavor and a pleasing texture.
  • Mix the batter just until the wet and dry ingredients are combined. Overmixing can lead to tough cornbread.
  • Adjust the sugar according to your taste, remembering that a little sweetness can enhance the corn flavor without turning the bread into a dessert.
  • Buttermilk adds a slight tang and ensures your cornbread is moist and tender. If you don’t have buttermilk, add a tablespoon of vinegar or lemon juice to a cup of milk.
  • Skillet size and oven temperature can vary, so check for doneness a few minutes before the recipe suggests. The cornbread is ready when a toothpick inserted in the center comes clean.
  • Allow the cornbread to cool slightly in the skillet before slicing. This resting period helps the cornbread set and makes it easier to cut into neat slices.
  • Customize your cornbread with add-ins like jalapeños, cheddar cheese, corn kernels, or herbs for an extra flavor punch.
  • If there are leftovers, wrap the cornbread tightly to prevent drying out. It can be stored at room temperature for a day or two or in the refrigerator for a longer shelf life.
  • If you want to warm up leftover cornbread, try heating it in a toaster oven or stovetop to maintain its texture. Microwaving can make it soggy.

Nutrition

Serving: 1slice | Calories: 346kcal | Carbohydrates: 38g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 240mg | Potassium: 52mg | Fiber: 3g | Sugar: 18g | Vitamin A: 190IU | Calcium: 62mg | Iron: 1.5mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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13 Comments

  1. I’m with you – I really don’t like to have pieces of corn in…anything! This cornbread looks and sounds delicious, and I love that it’s healthier ๐Ÿ™‚

  2. Oh, I have a trrible obsession with cornbread! My absolute favorite! A healthy version? I can make it every night? Yes! ๐Ÿ™‚

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