Easy Skillet Cornbread
Golden and crisp on the outside, soft and tender inside — this Easy Skillet Cornbread brings Southern comfort to your table in under 30 minutes. Made in a hot cast iron skillet for that signature crunch.
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.
Notes
Want to sweeten it up? Add a tablespoon of honey or maple syrup. Prefer savory? Fold in jalapeños, cheddar, or herbs. This cornbread reheats beautifully — just pop it back in the oven or toaster oven to bring back the crisp edges.