There is nothing like a cast iron skillet full of fresh cornbread from the oven. It is perfect with soup, stew or chili. It is also amazing with some butter and a drizzle of honey!
Cornbread is an easy and delicious side for so many things. Chili? Cornbread! Stew? Cornbread! BBQ? Cornbread! Honey and butter? Cornbread! The best part is it is quick and easy to whip up. This recipe is the perfect mix of tender and hearty and just a hint of sweet. You don’t need a cast iron skillet to bake it, but it is highly recommended!
‘Tis the season of soups, stews and chili. There is just something comforting about knowing there is a pot perking on the stove or something simmering in the slow cooker.
Just the thought of it warms me up a bit which is perfect on these colder days. A slice of cornbread is the perfect thing to make that bowl of goodness a hearty meal.
Do you know what makes it even more cozy? Making that cornbread in a skillet!
Of course the skillet isn’t 100% necessary to make this recipe. You could use a 9 inch cake pan or even a square baking dish.
But the skillet makes it a little more perfect. I don’t know why, it’s just a fact!
This cornbread is a nice middle ground kind of cornbread. It has a course crumb without being too crumbly.
It is a bit sweet, but not too sweet. It is great served as a slice with butter and maybe some honey but is also yummy crumbled over chili.
The best part is the batter comes together in a jif. It takes very little effort and it comes out of the oven all warm and toasty. Just seeing it lets you know good things are ahead!
My husband refuses to believe a bowl of soup on its own counts as dinner. So we always have to have something on the side.
He would almost always choose chili if forced to pick a soup for dinner. I also enjoy a slice of cornbread with ham and beans.
If you like corn muffins, I have a recipe for those too! What do you serve with your soup?
- 1 cup buttermilk (regular milk would work fine)
- 1/4 cup butter, melted
- 2 eggs
- 1 1/4 cup cornmeal
- 1/2 teaspoon salt
- 1 Tablespoon baking powder
- 1/3 cup sugar
- 1 cup flour
- Preheat oven to 400 F
- Stir together buttermilk, butter, and eggs until combined.
- Stir in cornmeal, sugar, baking powder and salt until uniform.
- Gently stir in flour until just combined (it's ok if it's a little lumpy.)
- Pour batter into skillet and bake for 22-28 minutes. You want it to be cooked through and very lightly browned.
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Amount Per Serving: Calories: 160Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 296mgCarbohydrates: 25gFiber: 1gSugar: 7gProtein: 4g
All nutritional information is estimated and will depend on the exact ingredients you use.