Home > Recipes > Bread Recipes > Quick Breads > Skillet Cornbread
by Michelle
October 17, 2013 (updated Jan 25, 2020)
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4.67 (15 ratings)
I am a huge sucker for a great piece of cornbread. It’s something I only make occasionally at home, but I’ve had some absolutely fantastic finds at restaurants lately. Over the summer, my Chief Culinary Consultant and I met friends at Copper Canyon Grill when we went to DC for the weekend, and devoured their iron skillet cornbread. Here in Pittsburgh, I recently discovered the amazing cornbread at the Double Wide Grill. No matter what I order to eat there – brunch, lunch, dinner, it doesn’t matter – I ask for a side of cornbread. It’s wonderfully fluffy and crusty, and served with warm butter. I’m convinced there’s nothing better.
I take that back. The only thing better is making it home, and making it just as good. Even though I have a favorite cornbread recipe, I knew that to get that crunchy crust that I’ve fallen in love with, I needed to bake it in a cast iron skillet.
The result was just as I had hoped – a wonderfully tender cornbread with a buttery crust. As a bonus, this is probably the easiest cornbread recipe I have ever made. All you need to do is whisk together the dry ingredients, then whisk together the buttermilk and egg, stir it all together and pour it into the preheated cast iron skillet with melted butter. If that doesn’t make your heart skip a beat, I don’t know what will!
While there’s always room for things like bacon, cheese and jalapeños in cornbread, there’s something magical about pure cornbread. Put on a pot of chili and get your cast iron skillet ready!
One year ago: Salted Caramel Apple Cheesecake Dip
Two years ago: Salted Caramel Popcorn, Pretzel and Peanut Bars
Three years ago: Pumpkin and Cream Cheese Muffins with Pecan Streusel
Four years ago: Potato Rosemary Bread
Five years ago: French Toast
Six years ago: Brown Sugar Raisin Bread
Skillet Cornbread
Yield: 8 to 10 servings
Prep Time: 15 minutes mins
Cook Time: 25 minutes mins
Total Time: 40 minutes mins
Simple cornbread baked in a cast iron skillet.
4.67 (15 ratings)
Print Pin Rate
Ingredients
- 1¼ cups (198.75 g) yellow cornmeal
- 1¼ cups (156.25 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons (1.5 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- 1¼ teaspoons (1.25 teaspoons) kosher salt
- 1¾ cups (420 ml) buttermilk
- 1 egg
- 4 tablespoons unsalted butter, cut into 4 pieces
Instructions
Preheat oven to 425 degrees F.
In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula or large wooden spoon, stir the batter together until completely combined.
Put the butter in a 10-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake until a skewer inserted in the middle comes out clean, about 20 to 25 minutes. Serve warm. Leftovers can be wrapped in plastic wrap or placed in an airtight container at room temperature for up to 3 days.
Notes
Nutritional values are based on one serving
Calories: 269kcal, Carbohydrates: 38g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 41mg, Sodium: 497mg, Potassium: 255mg, Fiber: 2g, Sugar: 6g, Vitamin A: 290IU, Calcium: 102mg, Iron: 1.8mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Bread
Cuisine: American
Originally published October 17, 2013 — (last updated January 25, 2020)
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63 Comments on “Skillet Cornbread”
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Fran — Reply
This is a keeper..just polished off my first slice,delicious! I changed recipe by using 1 1/2 c of cornmeal,1 c of flour,1tbs of sugar..no kosher salt,so used table salt,about 1 scant tsp..no butter,used avocado oil….thanks for the recipe!
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Karin L. Shepherd — Reply
Made this yesterday! It was excellent! My new go-to recipe for cornbread!
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Craig Langford — Reply
I am still surprised when a cornbread is touted as pure cornbread but is actually half flour. Have you ever had cornbread made only with corn meal? There’s a big difference. One is cornbread and the other is cake/corn bread. No, I did not try the recipe.
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Caroni Lombard — Reply
See AlsoBrussels sprouts recipes30 Healthy Thanksgiving Dessert Recipes {Gluten-Free, Paleo} -Ceremonial Cacao Recipe: Heart Opening Rose ElixirNo-Fail (3 Ingredient) Roasted Potatoes - The Recipe RebelMy husband said this is the best cornbread he’s ever tasted. I agreed.
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Shannon — Reply
I couldn’t stand cornbread until I made this recipe… OMG, this is sinful! Absolutely amazing cornbread recipe! So delicious, thank you for sharing.
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Valerie — Reply
Oh my goodness what can I say except this recipe is absolute perfection! I did not change anything and let the cast iron and butter get very hot before adding the dough. It was very thick but spread easily because of the heat from the pan and the butter. It was done in 20 minutes with a moist center and a wonderfully crispy buttery crust…yum!! My hubby loved it too so this is a definate keeper. Thank You ?
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Bob — Reply
You have to try the skillet cornbread at the juniper grill.(Pittsburgh pa.). The Best!
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Michelle — Reply
I’ve had it, and I agree – it IS the best!
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Dee — Reply
I made this last night with my new 12 inch cast iron pan and it turned out so good also made chuck wagon beans with ground beef and onions nom nom nom…
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Beckett @ Birchwood Pie — Reply
I’ve made this many times & love it. I usually do half the recipe in an 8″ skillet, same baking time.
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Peggy — Reply
What did I do wrong? I followed this recipe to the letter, except for the length of time that I baked it. Toothpick came out clean at 17 minutes. But the cornbread was pretty tasteless and it didn’t have a very crispy crust. Please know I am not criticizing the BEB. I know it’s Martha Stewart’s recipe. It was moist and fluffy but totally bland. I’m so disappointed, I wanted so much to love this.
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Peggy — Reply
God bless the cast iron skillet! I’m making this tomorrow to go with a big pot of chili. I like my cornbread on the sweet side. I’m hoping a little extra sugar won’t affect how it turns out.
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Ann — Reply
If you really want to be sinful…. you must use rendered bacon grease instead of the butter!
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Nola — Reply
Perfect cornbread! The cornbread just came out of the oven and it is amazing. I baked it for 20 minutes, great crust! Thanks for the recipe, it’s a keeper!
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Nancy Lee Garrett — Reply
I heat the skillet for about ten minutes and get it nice and hot, swirl it with melted butter, then pour the cornbread batter into hot skillet, and bake. This step gives the cornbread a nice, light, crispy, crust. Learned this from an old chuck wagon cook. She said all the cowhands loved it with their coffee and eggs in the morning. They also liked it with many other dishes she cooked. One of her cowhands favorite was her backed beans. OMG best beans ever. She gave me this secret family recipe . However, I promised I would not share it, But let me tell you, when I bring these beans to a family/friend get together, they disappear fast and they ask for more. Sometimes I will make two batches and it is still not enough.
God Bless You and Yours
Nancy -
Melissa — Reply
Did not really like this recipe. I usually don’t trust Martha Stuart recipes but I went ahead and tried it anyway. The corn bread tastes like flour and its bottom crust is tough.
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Brenda Perales — Reply
I had the same problem when I made this tonight…not good. There was no flavor, did taste like flour or baking soda, no corn taste at all. This blog has never dissapointed me, so I was surprised when I did not love this. I agree, Martha Stewarts food has never done much for me as well.
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Peggy — Reply
I wasn’t impressed either. It was very moist but had no flavor, and the crust wasn’t crispy at all. I hate wasting ingredients like that, but I’m sure I’ll try other recipes until I find one that’s good.
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Kaycee — Reply
I’m making this with lentil soup tonight and cannot wait to see how it turns out! You always have the best recipes!
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Lindsey — Reply
Will you be my best friend?! Every time I google a recipe and your blog comes up I know I can count on it being just what I’m looking for. I think I can dedicate an entire board on Pinterest for your recipes. Thanks for sharing your talent!
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gary mills — Reply
Whenever I make a pot of beans I have corn bread with it. I always have bacon in my beans so after frying the bacon in my pot along with other things I add to the beans I always keep 3 table spoons of the bacon grease. I put the 3 table spoons of bacon grease in my cast iron 10 ” skillet and put it in my oven. With the temp set at what the recipe calls for. I make my corn bread recipe and then take the skillet out of the oven ”It’s hot” be careful it make smoke a little but it has ”never” caused a problems with the finished corn bread. I pour the corn bread into the very hot skillet with the 3 table spoons of the bacon grease put the skillet in the oven and let it bake. This recipe has never failed me. I check the corn bread with a tooth pick about the time recommended. The bottom and sides are nice and crispy and the top crunchy. As the late Ustan ”Justin” Wilson would say. Man dat’s finger lickin good.
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Kerry — Reply
My grandmother makes something similar, but much simpler. She just mixes corn meal, salt, and pepper with “enough” water to make a loose batter, and then pours it into a cast-iron skillet that has been coated VERY generously with oil. I love the crunch!
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Laura Dembowski — Reply
Cornbread is one of my favorite treats too! We used to get it at Bakers Square or Bourbon Steak but both are now closed so I’ll have to make my own.
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Dawn — Reply
I make a very similar recipe as this one and its pure comfort food. I use the stove top to heat the pan till the butter is nice and bubbly. Then I pour the batter into the hot pan and let it sit a moment to start cooking before I put it in the oven. It immediately starts to form that wonderful bottom crust we all enjoy so much.
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nicole — Reply
Dude, FYI: for travels to Chicago you must eat at Bandera in the loop- best skillet cornbread ever. Extra hard and crunchy and crispy outside. Soft pillowy buttery dream inside. Amazing.
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Renee @ Awesome on $20 — Reply
I don’t make or eat nearly enough corn bread in my life. I need to remedy that quickly. Maybe I’ll start with this recipe.
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Tammy W. — Reply
Growing up in the South, the only way I’ve ever made cornbread is in a cast iron skillet. We never add sugar to our cornbread. The cornbread recipe that I use was passed down from my granny, to my father, to me.
1 cup self-rising cornmeal,
1/2 cup flour self-rising,
1 egg,,
4 tablespoons butter,
enough milk to wet the mixture (i don’t really measure this).I melt the butter in the skillet in the oven and mix the rest of the ingredients in a bowl. Then pour in the melted butter and mix, pour back into the skillet and bake at 450 until golden brown. This recipe makes a thin pone in a 10 inch skillet and can easily be doubled for a thicker pone.
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Tammy W. — Reply
Also, IMO every kitchen should have a cast iron skillet. I have four or varying sizes. :)
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Lindsey — Reply
This is the only way we do cornbread in my house, I heat my skillet on high on the stove cause that’s how my southern grandma did it always with more sugar cause we like it sweet, then I let it sit a minute on the burner then to the oven only out of pure tradition I still use her skillet too.
For the pinto beans
Sort your dry beans (they have rocks and gravel, rinse well) , put in a large pot add water , ham hocks, salt ,black pepper, chili powder, garlic and onion powder, I add red onion a few hours before serving , simmer on the stove adding water as needed till your beans are soft. I do it all by feel on the amounts as you really can’t be wrong if you have never had them you don’t know what your missing. It’s worth the all day investment. -
Margaret — Reply
THIS is the only way to make cornbread!!!
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Nancy P.@thebittersideofsweet — Reply
My skillet is one of my favorite tools in the kitchen! This cornbread looks wonderful!
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Miss Messy — Reply
Yum! This looks great and easy too! I need to try this! :D
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Elizabeth — Reply
Just don’t leave the cornbread in there for any length of time or it will cause the cast iron to rust. I made cast iron cornbread to go with chilli recently. I was being lazy at the end of the night and decided to leave the leftover cornbread in the skillet. Three days later when we polished off the leftovers, I washed the skillet only to find the corn bread rusted the skillet! Live and learn :/ I guess I’ll be scouring off the rust and re-seasoning the cast iron this weekend.
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Linda Hensens — Reply
I agree with SusieQ. No flour. Just Martha White self-rising cornmeal, 1 egg, buttermilk, and olive oil in both the skillet and the mix. Just a tad in the mix though. I have been making it for so long that I don’t measure anymore. I just pour it in a bowl and go to town mixing it up. I do put my oven on 450 degrees. I have a cast iron dedicated to cornbread. Nothing but cornbread is baked in that pan but cornbread. You should try this cornbread. It is SO GOOD!
2 cups Martha White self-rising corn meal
Buttermilk for batter consistency
1 large egg
2 Tbls EVOO In batterPreheat oven to 450 degrees Fahrenheit.
Mix all ingredients together. Batter should be the same consistency as cake mix is, not too thick, not too thin. Put enough EVOO in skillet to cover bottom of pan. Pour batter into pan until about 2/3 full to allow for rising in oven. Place skillet in a pan large enough, like a jelly roll pan, to keep any overflow from hitting hot elements in oven.
Cook for 25 minutes, check for brown color on crust. If nice and brown, check for doneness in the center with knife. Cornbread is done if knife comes out clean. Let sit for 10 minutes before turning out on serving plate.
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Ashley @ Wishes and Dishes — Reply
This is the best way to make cornbread!
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Laurie — Reply
Looks delicious. I used to like going to Cracker Barrel Restaurant for their pinto beans and corn bread. Do you have a good recipe for pinto beans? Mine always taste bland.
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Michelle — Reply
Hi Laurie, I have actually never made pinto beans!
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jasmine — Reply
Is there anyway you could post how to adapt this recipe for a smaller pan? I have a cast iron skillet that is probably 6-8″, but wanted to make this recipe tonight. Thank you
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Michelle — Reply
Hi Jasmine, The only thing I could think of is to scale the ingredients back to fit your pan.
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Hannah — Reply
I’ve used a 8″ skillet for this recipe and it works fine and still tastes great!
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Marcie @ flavor the moments — Reply
Cornbread is one of my loves! I’ve made it n a skillet, and I love how crispy the outside gets while the inside is nice and moist. This looks delicious!
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Lori — Reply
Michellle,
I am in SC right now. You have to find a recipe for hush puppies. They are wonderful and I think I like them better than doughnuts. YUMMMMM. Thanks for posting this awesome recipe…I love cornbread. -
GBTtown — Reply
Now where is that big pot of beans, beef stew, or chili to go along with the cornbread?
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Lauren B. — Reply
So funny! I went to bed last night thinking I hadn’t made cornbread in a while… and then I woke up to your recipe!!! I prefer more of a sweet corn cake, my husband likes dry and crumbly… With the buttermilk, I think your recipe may be the perfect compromise, so I’m super excited to try it! :-) Making it tonight!
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Nancy Long — Reply
love a good cornbread – usually use my 8-inch skillet for it; what size do you use for this one?
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Michelle — Reply
Hi Nancy, 10-inch skillet. My apologies for the omission; I have fixed it in the recipe above.
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Nancy Long —
Thank you for getting back to me. I thought it looked more like my 10-inch (yes, I have several sizes + corn stick pans). My 8-inch was my mother’s. Love my cast iron. Just a note – I hear so much about you shouldn’t wash them, but I always have; rinse well, hand dry and put on a low heat for about 5 minutes to make sure they are completely dry. If needed rub in a bit of oil or shortening. Love your blog. I probably would have done something like this if computers had been around when I was younger.
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Cynthia Staples —
I have been using my cast iron skillets for over forty years – and they were old when I inherited them. There is no substitute. I scrub them out, no soap, dry completely over burner. They are well-seasoned, therefore always easy to clean up.
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SusieQ — Reply
Being from the south, I grew up on cornbread and to me the only was to cook it is in cast iron. If you don’t own one, it’s worth purchasing a piece just to bake cornbread. There is just something about that crunchy buttery crust that is just so stinkin’ good! IMO, I like 100% cornmeal, no flour, and just a very little amount of sugar.
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SusieQ — Reply
One other recommendation. I have my skillet in the oven the entire time it’s preheating, and while I’m preparing the ingredients. Once the oven has reached temp and my batter is ready, then I put my butter in the pan, swirl around, then pour in the batter. Makes for a really nice crust.
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Lori —
That’s exactly what I came down here to comment–the crust is so, so much better if the skillet is good and hot when the batter goes in. My family actually just puts the butter in the cold skillet when it goes in instead of waiting for the skillet to reach the temp. Sometimes the butter gets a little brown, but that really just adds to the flavor.
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Laura @ Lauras Baking Talent — Reply
Love cornbread! I haven’t tried it in a skillet though. I will have to give that a try :)
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Katrina @ Warm Vanilla Sugar — Reply
I need to get on this. Cornbread is the best!
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Yummy! I love a good cornbread especially one made in a skillet! It’s perfect!!
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Ellie — Reply
Really want to make this….What size cast iron skillet please?
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Michelle — Reply
Hi Ellie, 10-inch. So sorry for the omission; I have fixed it above.
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Beth — Reply
Do you think it would be possible to make a gluten-free version? Maybe substitute the normal flour for more cornmeal or rice flour?
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Michelle — Reply
Hi Beth, I would think that all cornmeal might make it too gritty and crumbly, but a commenter below said that’s how she makes it, so you could give it a try!
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Janet — Reply
Sounds great. I just had the cornbread at the Olive Garden the other day and this looks just like it! I think the buttermilk makes the difference. I take it that you are using an 8″ iron skillet–it doesn’t say anywhere…that I can see.
I didn’t know you were located in Pittsburgh…GO STEELERS!-
Michelle — Reply
Hi Janet, So sorry for that omission. It is a 10-inch skillet; I have edited the recipe above. Enjoy! :)
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Ellen — Reply
If there is something that could convince me to get a heavy skillet it WOULD have to be bread!
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Becca @ Crumbs — Reply
Ooh looks delicious and quite a different texture to standard bread
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Pamela @ Brooklyn Farm Girl — Reply
Next time I’m back in Pittsburgh I’m going to have to try that out. For now I will just be eating this skillet recipe, looks fantastic!
