Skillet Cornbread

Skillet Cornbread is a family favorite side for any meal.  Buttery and slightly sweet with a crunchy crust, this skillet cornbread will quickly become your favorite too!

Skillet Cornbread - from

Cornbread is classic comfort food.  It pairs well with everything from simple pinto beans and fried potatoes to meatloaf, or a bowl of steaming vegetable beef stew and even could be considered dessert when slathered in butter and honey, which is my favorite way to eat cornbread, of course!  Sometimes I make them as muffins, but I really like the crunchy crust you get in an iron skillet.  This cornbread is moist with a rich buttery flavor.  Try this with your next meal, you will be pleased.

Skillet Cornbread
Prep time
Cook time
Total time
Serves: 8
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • ¼ cup butter, melted
  • 1 egg
  • 1 tablespoon vegetable oil
  1. Pre-heat oven to 425 degrees. Add 1 tablespoon of vegetable oil to an 8 inch cast iron skillet and place in oven. The oil and the skillet will get hot and this is how the crust gets so wonderfully crunchy.
  2. In a large mixing bowl, add the first five ingredients, stirring until well combined. Add milk, butter and egg, stir until just combined. Carefully remove skillet from oven and pour in batter, spreading around evenly. Place skillet back into oven and bake for 18-22 minutes, or until cornbread is lightly browned on top and an inserted knife comes out clean. Serve with butter.


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