Introduction
There’s something magical about the first slice of warm, golden cornbread straight from a cast-iron skillet. My grandmother swore by hers she’d pour the batter into that sizzling hot pan, and the edges would sing as they hit the oil. The smell alone could pull the whole family into the kitchen before dinner even hit the table.
This easy skillet cornbread recipe keeps that old-fashioned charm but with modern simplicity. It’s quick to make, endlessly versatile, and has that irresistible contrast — crisp outside, tender inside. Whether you’re pairing it with chili, barbecue, or Sunday brunch, this one-pan wonder never disappoints.
What Makes This Recipe Special
- Golden, crisp crust – That signature crunch only a hot skillet can create.
- Quick to whip up – Ready in under 30 minutes, perfect for busy nights.
- Versatile flavor – Slightly sweet or savory — you decide.
- Trendy comfort food – Southern roots, modern table appeal, and so share-worthy.
Ingredients You’ll Need
Dry Ingredients
- 1 cup cornmeal (medium grind for texture)
- 1 cup all-purpose flour
- ¼ cup sugar (optional, for a lightly sweet version)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup buttermilk (for that signature tang)
- 2 large eggs
- ⅓ cup melted butter (plus 1 tablespoon for greasing)
- 2 tablespoons neutral oil (for that crisp edge)
Tools You’ll Need
- 10-inch cast iron skillet
- Medium mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Rubber spatula
How to Make Easy Skillet Cornbread
- Preheat and heat your skillet.
Place your cast iron skillet in the oven and preheat to 425°F (220°C). A hot skillet gives your cornbread that crispy crust everyone loves. - Mix dry ingredients.
In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. - Combine wet ingredients.
In another bowl, whisk buttermilk, eggs, and melted butter until smooth. - Mix it up.
Pour the wet mixture into the dry ingredients and stir gently. A few lumps are fine — overmixing makes it tough. - Sizzle time.
Carefully remove the hot skillet from the oven, add oil, and swirl to coat. Pour in the batter — you should hear a little sizzle. - Bake to perfection.
Bake for 18–22 minutes, or until golden brown and a toothpick comes out clean. - Rest and slice.
Let it cool for 10 minutes before cutting. Serve warm with butter, honey, or your favorite chili.
Ingredient Swaps (Quick Table)
| Ingredient | Swap Option | Notes |
|---|---|---|
| Buttermilk | 1 cup milk + 1 tbsp vinegar | Same tangy result |
| Butter | Olive oil or coconut oil | Slight flavor change |
| All-purpose flour | Gluten-free blend | Keeps texture soft |
| Sugar | Maple syrup (2 tbsp) | For a richer sweetness |
What to Serve With It
- Smoky Chili or Stew – That balance of sweet and heat is unbeatable.
- Grilled BBQ Chicken – The buttery crumb soaks up every drop of sauce.
- Breakfast Skillet – Top with fried eggs, avocado, and hot sauce for a brunch twist.
If you love quick side ideas, check out our 15-Minute Garlic Green Beans or Honey Butter Roasted Carrots.
Tips for Perfect Results
- Heat equals crunch. Always preheat your skillet — that’s the secret to crispy edges.
- Don’t overmix. The batter should stay slightly lumpy for a tender crumb.
- Play with flavor. Add jalapeños, cheddar, or herbs for fun variations.
For another Southern classic, try our Creamy Mashed Sweet Potatoes — they pair perfectly.
Storage Instructions
- Room Temp: Store in an airtight container up to 2 days.
- Fridge: Up to 5 days, wrapped tightly.
- Reheat: Warm in the oven at 350°F for 10 minutes or pop in a toaster oven until crisp again.
Need more make-ahead ideas? Our Meal Prep Breakfast Burritos are freezer gold.
FAQs
1. What makes this skillet cornbread so fluffy?
The mix of baking powder and baking soda creates lift, while buttermilk keeps it light.
2. Can I make it without buttermilk?
Yes. Just mix milk with a splash of vinegar or lemon juice — instant buttermilk substitute.
3. How do I keep cornbread from drying out?
Don’t overbake. A golden top means it’s done — check early.
4. Can I make this gluten-free?
Absolutely. Substitute a 1:1 gluten-free flour blend for regular flour.
5. What kind of pan works if I don’t have cast iron?
Use a heavy oven-safe skillet or a baking dish, but the crust won’t be quite as crisp.
6. Can I freeze cornbread?
Yes. Wrap slices tightly and freeze up to 3 months. Reheat straight from frozen.
Conclusion
And there you have it — the easy skillet cornbread recipe that never fails. It’s quick, comforting, and delivers that perfect balance of crunch and softness.
Whether it’s a weeknight dinner or your next potluck, this recipe always gets a second helping. Give it a try, snap a photo, and tag @EasyMealsToPrep on Instagram or TikTok. Your kitchen deserves a little southern charm.
Easy Skillet Cornbread
Equipment
- 10-inch cast iron skillet
- Medium mixing bowl
- whisk or fork
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 cup cornmeal (medium grind)
- 1 cup all-purpose flour
- ¼ cup sugar (optional)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 2 large eggs
- ⅓ cup melted butter
- 2 tbsp neutral oil (plus 1 tbsp for greasing)
Instructions
- Place your cast iron skillet in the oven and preheat to 425°F (220°C). A hot skillet gives your cornbread that crispy crust everyone loves.
- In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir gently. A few lumps are fine — overmixing makes it tough.
- Carefully remove the hot skillet from the oven, add oil, and swirl to coat. Pour in the batter — you should hear a little sizzle.
- Bake for 18–22 minutes, or until golden brown and a toothpick comes out clean.
- Let it cool for 10 minutes before cutting. Serve warm with butter, honey, or your favorite chili.
