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    Home » Recipes » Breads

    Easy Skillet Cornbread

    Published: Nov 23, 2015 · Last modified: Oct 8, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 3 votes
    Easy Skillet Cornbread | Stress Baking
    Easy Skillet Cornbread | Stress Baking
    Honey being spooned on top of squares of cornbread stacked on a white platter

    Easy homemade cornbread so good it doesn’t even NEED to be served with butter! No mixer needed, and ready in 30 minutes. This cornbread recipe can be made in a cast iron skillet, stoneware baking dish, casserole baking dish, or square cake pan. Use it to make my super flavorful Cornbread and Bacon Stuffing.

    Honey being spooned on top of squares of cornbread stacked on a white platter

    I don’t normally give my recipes taglines, but for this one I have to: It’s cornbread so good it doesn’t even need butter. That’s right, I said it.

    Now does that mean that you shouldn’t slather it with butter? Of course not! 

    Here’s the thing – I could go on and on about this cornbread for days. I could babble about how buttery it is, and how it has the perfect amount of sweetness.

    I could ramble about the crispy edges and the soft, tender texture. I could talk your ear off about how it pairs perfectly with freaking everything.

    About how you could probably turn this batter into pancakes. About how this is the bread and butter of every meal I pair it with and how, yes, that pun was intended.

    Squares of cornbread stacked on a white platter

    My favorite trick for the best homemade cornbread

    Melt a tab of butter in the baking dish or skillet in the preheated oven.

    Once it’s melted, swirl it around to coat the bottom and the edges of the pan. This gives the perfect base that keeps the cornbread from sticking to the pan, and adds an extra buttery flavor to the bottom of the cornbread.

    Tab of butter in a yellow baking pan
    Melted butter in a yellow baking dish

    Ingredients for cornbread

    • Unsalted butter: I know the cornmeal should be the real star of the show, but to be honest it’s the butter. This is essential to the moist, rich flavor we’re going to be drooling over.
    • All-purpose flour: The flour gives the cornbread a rise and the cakey consistency.
    • Yellow cornmeal: Because… cornbread! This helps provide the yellow color, as well as the slightly grainy consistency as well (in the case of cornbread, that’s a good thing).
    • Baking powder: The helps the batter rise as it bakes.
    • Baking soda: Baking soda also helps breads rise, in particular when paired with an acidic ingredient such as buttermilk.
    • Salt: A little salt provides the perfect balance to the buttery sweetness of the rest of the mixture.
    • Buttermilk: This is essential for the rich moisture of the end result. I don’t recommend substituting for regular milk, as buttermilk provides a tangy flavor and a lighter texture in the finished cornbread. Don’t have any on hand? It’s easy to make yourself with just a couple ingredients!
    • Light brown sugar: To add a little sweetness – I like using light brown sugar for a more complex flavor profile instead of granulated sugar like some other recipes.
    • Egg: This adds flavor, but more importantly helps the cornbread bind together for a moist crumb, but not overly crumbly texture.
    A clear mixing bowl full of flour and cornmeal and a whisk
    A clear bowl full of vibrant yellow wet ingredients and a whisk
    A clear bowl full of yellow wet and dry ingredients before being combined
    A clear bowl of yellow batter with a wooden spoon

    How to make cornbread

    1. Preheat oven to 400° F.
    2. In a microwave safe bowl, melt ½ cup butter. Set aside to cool.
    3. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
    4. In a medium bowl, combine buttermilk, butter, brown sugar, egg. Stir until combined and no lumps remain – it should be grainy and tan in color.
    5. Add wet ingredients to dry and stir until just combined – don’t overmix!
    6. Place 1 tablespoon butter in skillet and place in oven. Let it sit until the butter has just melted and then remove. Roll the skillet around to coat the bottom with the melted butter.
    7. Pour batter into skillet in even layer. Bake 20 minutes, or until the edges are golden and crisp, and a toothpick inserted in the center comes out clean.
    8. Allow to cool for a few minutes, slice and serve.
    A yellow baking dish filled with cornbread batter
    Freshly baked cornbread in a yellow baking dish

    Add ins for cornbread

    • Jalapenos: Add a couple tablespoons of diced jalapenos to the batter. If you’re feeling crazy, you could press a few jalapeno slices into the top of the batter just before baking for an extra kick in each bite!
    • Chili flakes/red pepper flakes: 1 tablespoon of chili flakes added to the batter can add a nice, subtle heat.
    • Cheese: Try adding ½ cup shredded sharp or mild cheddar cheese to the batter.
    • Corn: I know, crazy – right? For a more substantial cornbread with even more corn flavor, try adding 1 cup whole kernel corn to the batter.
    Yellow cornbread in a skillet
    A slice of cornbread with a tab of butter next to a skillet

    What kind of skillet or pan should I use to make cornbread?

    This cornbread recipe can be made in a cast iron skillet, stoneware baking dish, casserole baking dish, or square cake pan.

    If you use a glass baking dish, just know that the bottom and edges may be extra browned, as it holds heat and will continue to bake a bit after you’ve removed it from the oven.

    Toppings for cornbread

    • Butter
    • Honey butter
    • Honey
    • Hot honey
    • Maple syrup (don’t knock it ’til you try it)
    Squares of cornbread stacked on a white platter topped with melting butter
    Honey being spooned on top of squares of cornbread stacked on a white platter

    I’m going to encourage you to make this. Immediately and in mass quantities. Does anyone have a 6 foot skillet they could make this in? If so, do so immediately and invite me over to watch, kthx.

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Honey being spooned on top of squares of cornbread stacked on a white platter

    Easy Skillet Cornbread

    5 from 3 votes
    Easy cornbread so good it doesn't even NEED to be served with butter! No mixer needed, and ready in 30 minutes. This cornbread can be made in a cast iron skillet, stoneware baking dish, casserole baking dish, or square cake pan.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8 to 16 slices
        ✓ Read the recipe from beginning to end
          ✓ Check oven calibration
            ✓ Check expiration dates
              ✓ Properly measure ingredients
                ✓ Check butter temperature

    Recommended Equipment

    • Skillet
    • Mixing bowls
    • Whisk
    • Mixing spoon

    Ingredients
     
     

    • ½ cup + 1 tablespoon unsalted butter, divided
    • 1 cup all-purpose flour
    • 1 cup yellow cornmeal
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup buttermilk
    • ¼ cup light brown sugar
    • 1 egg

    Instructions
     

    • Preheat oven to 400° F.
    • In a microwave safe bowl, melt ½ cup butter. Set aside to cool.
      ½ cup + 1 tablespoon unsalted butter
    • In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and salt.
      1 cup all-purpose flour | 1 cup yellow cornmeal | 1 teaspoon baking powder | ½ teaspoon baking soda | 1 teaspoon salt
    • In a medium bowl, combine buttermilk, butter, brown sugar, egg. Stir until combined and no lumps remain – it should be grainy and tan in color.
      1 cup buttermilk | ¼ cup light brown sugar | 1 egg
    • Add wet ingredients to dry and stir until just combined – don’t overmix!
    • Place 1 tablespoon butter in skillet and place in oven. Let it sit until the butter has just melted and then remove. Roll the skillet around to coat the bottom with the melted butter.
      ½ cup + 1 tablespoon unsalted butter
    • Pour batter into skillet in even layer. Bake 20 minutes, or until the edges are golden and crisp, and a toothpick inserted in the center comes out clean.
    • Allow to cool for a few minutes, slice and serve. Enjoy!

    Video

    Notes

    Don’t have a skillet? You can also use a stoneware baking dish, casserole baking dish, or square cake pan – just note that your baking time may vary a bit, so keep an eye on it as it bakes. If you use a glass baking dish, just know that the bottom and edges may be extra browned, as it holds heat and will continue to bake a bit after you’ve removed it from the oven.

    Nutrition

    Calories: 301kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 568mg | Potassium: 142mg | Fiber: 2g | Sugar: 9g | Vitamin A: 478IU | Calcium: 80mg | Iron: 2mg
    Course Appetizer
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

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    This recipe was originally published in November 2015, and was republished in October 2021 with shiny new pictures and even more helpful information.

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    Leslie Kiszka in a red dress

    About Leslie

    I'm the hot mess behind every recipe you see here! I use baking as an outlet for relieving stress and anxiety to provide you with approachable homemade recipes and a little humor, for good measure.

    learn more about Leslie →

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      Recipe Rating




    1. Sara

      October 24, 2021 at 10:37 am

      5 stars
      I love that this cornbread is moist with some crumblyness, but not super crumbly and dry like another recipe I tried. Totally making this for bbqs and chili nights.

      Reply
      • Leslie Kiszka

        October 24, 2021 at 10:40 am

        I’m so glad you like it, too! A batch of this doesn’t last very long in this house, haha!

        Reply
    2. Tegan

      May 27, 2021 at 7:53 pm

      5 stars
      I loved this tasty recipe!

      Reply
      • Leslie Kiszka

        May 30, 2021 at 11:55 am

        So glad you liked it!

        Reply
    3. Cynthia

      January 17, 2021 at 1:52 pm

      The Corn Bread looks delicious
      What size cast iron did you use?

      Reply
      • Leslie Kiszka

        January 21, 2021 at 9:17 am

        I recommend a 10″, but I’ve also used a 12″ skillet with this recipe – it just results in less fluffy pieces that need a little less baking time.

        Reply

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