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Skillet Cornbread Recipe

Skillet Cornbread

Steven
Few things in the kitchen smell as incredible as golden cornbread baking away in a cast iron skillet. This classic Southern-style skillet cornbread delivers a deeply golden, crispy crust on the bottom and edges paired with a tender, moist crumb inside. The magic comes from preheating the cast iron skillet with butter before adding the batter, creating that irresistible sizzle and unbeatable crust. Made with buttermilk for lightness and a balanced cornmeal-to-flour ratio, it comes together in about 35 minutes and pairs perfectly with chili, stews, soups, and more.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8 slices
Calories 210 kcal

Equipment

  • 10-inch cast iron skillet - Well-seasoned; at least 10 inches across for proper thickness
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups and spoons
  • Oven mitts or kitchen towels - The skillet will be very hot

Ingredients
  

  • 1 1/2 cups yellow cornmeal - 240g
  • 1/2 cup all-purpose flour - 60g
  • 1 tablespoon granulated sugar - 12g
  • 1 teaspoon baking powder - 6g
  • 1/2 teaspoon baking soda - 3g
  • 1/2 teaspoon salt - 3g
  • 1 cup buttermilk - 240ml; full-fat preferred
  • 1 large egg
  • 1/4 cup unsalted butter - 57g, melted (for batter)
  • 2 tablespoons unsalted butter - 28g (for the skillet)

Instructions
 

  • Preheat oven to 425°F (220°C) with rack in center position. Gather all ingredients and prepare equipment.
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
  • In a medium bowl, lightly beat the egg. Stir in buttermilk and baking soda until combined, then add melted butter.
  • Pour wet ingredients into dry ingredients. Stir gently until just moistened; a few lumps are okay. Do not overmix.
  • Place 10-inch cast iron skillet over medium heat on stovetop. Add 2 tablespoons butter and melt, swirling to coat bottom and sides. Heat until hot but not smoking.
  • Pour batter into hot skillet; it should sizzle. Smooth top evenly with spatula. Cook on stovetop undisturbed for 1 minute.
  • Transfer skillet to preheated oven. Bake 20-25 minutes until golden brown and toothpick inserted in center comes out clean or with moist crumbs.
  • Remove skillet from oven using oven mitts. Cool cornbread in skillet for 5-10 minutes before slicing into wedges. Serve warm with softened butter.

Notes

  • Preheat the skillet properly for the signature crispy golden crust; the batter should sizzle when added.
  • Do not overmix the batter—stop as soon as dry ingredients are moistened to keep the crumb tender.
  • Use full-fat buttermilk for the best tenderness and flavor. Substitute with 1 cup whole milk + 1 tbsp vinegar or lemon juice if needed; let sit 5 minutes.
  • Bake just until done; the cast iron retains heat and continues cooking slightly after removal from oven.
  • Let cornbread rest 5-10 minutes before slicing for cleaner cuts.
  • Store at room temperature wrapped tightly for up to 2 days, in refrigerator up to 5 days, or freeze slices up to 3 months.
  • Reheat in a dry skillet over medium-low heat or in 350°F oven for best texture.
  • Variations: Add jalapeños, cheddar cheese, bacon, honey, or blueberries to the batter.
  • This recipe works best in a well-seasoned 10-inch cast iron skillet; a cake pan can substitute but yields less crisp crust.
  • Serve with chili, soups, stews, collard greens, or sausage gravy for classic pairings.
Keyword buttermilk cornbread, cast iron cornbread, cornbread recipe, skillet cornbread, Southern cornbread