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.
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.
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.
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.
How to make cornbread
- Preheat oven to 400° F.
- In a microwave safe bowl, melt ½ cup butter. Set aside to cool.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and 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.
- 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.
- 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.
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.
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)
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!
Easy Skillet Cornbread
Equipment
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.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda and 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.
- 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.
- 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
Nutrition
Related Posts
This recipe was originally published in November 2015, and was republished in October 2021 with shiny new pictures and even more helpful information.
Sara
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.
Leslie Kiszka
I’m so glad you like it, too! A batch of this doesn’t last very long in this house, haha!
Tegan
I loved this tasty recipe!
Leslie Kiszka
So glad you liked it!
Cynthia
The Corn Bread looks delicious
What size cast iron did you use?
Leslie Kiszka
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.