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Easy Skillet Cornbread Recipe

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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!

Fork getting a bite of skillet cornbread topped with butter and 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.  If you like slightly sweet cornbread, this is the recipe for you.

You don’t need a cast iron skillet to bake it, but it is highly recommended!

Ingredients ready to be made into slightly sweet cornbread.

‘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.

9 inch cast iron skillet filled with cornbread batter, ready to bake.

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!

Cast iron skillet filled with yellow cornbread straight from the oven.

Of course the cast iron pan 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!

Lifting slice of soft yellow cornbread out of cast iron skillet.

This cornbread is a nice middle ground kind of cornbread. It is a lighter cornbread with a bit of a moist crumb and a buttery crust.

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 a bowl of chili.

Slice of cornbread with honey and butter on top.

The best part is the batter comes together in a jiff. 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?

Frequently Asked Questions

Does sugar belong in cornbread?

This is definitely a hotly debated matter of opinion. We like our cornbread slightly sweet and airy, so we add a bit of sugar and some flour making this our favorite cornbread recipe. We find it works well as a side dish to BBQ or topped with butter and honey for an extra special treat.

What can I do with leftover cornbread?

Cut it into cubes and toast it to make tasty croutons. Or turn it into a breakfast casserole. Otherwise just warm it up in the microwave for a few seconds and melt butter over the top.

Did you make this great recipe? Please leave a review in the recipe card below!

Yield: 12 Servings

Skillet Cornbread

Fork getting a bite of skillet cornbread topped with butter and honey.

This homemade cornbread has the perfect amount of sweetness. It is easy to make and goes well with a bowl of chili, some honey butter or a drizzle of maple syrup.

Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes

Ingredients

  • 1 cup milk (buttermilk would be good too!)
  • 4 Tablespoons of butter, melted
  • 2 large eggs
  • 1 1/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder
  • 1/3 cup sugar
  • 1 cup all purpose flour

Instructions

  1. Preheat oven to 400°F and grease an 8-inch skillet, cake pan or 8-inch square pan.
  2. In a large bowl, stir together milk, sugar, melted butter, and eggs until combined.
  3. Add in cornmeal, baking powder and salt. Mix until uniform.
  4. Gently stir in flour until just combined (it's ok if it's a little lumpy.)
  5. Pour cornbread batter into greased skillet and bake in preheated oven for 22-28 minutes. You want it to be cooked through with golden brown crispy edges.

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Nutrition Information:

Yield:

12

Serving Size:

1

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.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

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!

Thanks for sharing!

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Sandy

Tuesday 9th of March 2021

Just made this again today. It’s the best cornbread recipe I’ve made. That’s saying a lot because I’ve made many of them. I used about a Tablespoon of honey instead of sugar and love it

Carlee

Tuesday 9th of March 2021

That makes me so happy! I know you eat a lot of cornbread, so that's a big compliment.

Big Rigs 'n Lil' Cookies

Thursday 11th of January 2018

I have been looking for a new cornbread recipe to grab my attention, and yours sounds exactly like what I am looking for. I will try it this week when I get those beans 'n ham going!

Andrea Nine

Friday 22nd of December 2017

Yep, you went straight to Mr. Nines heart for sure!!!! This alone could be his Christmas gift, lol!! He loves his cornbread and I love cast iron cookin'! Wishing you and your beautiful family a very Merry Christmas sweet friend!

Carlee

Tuesday 26th of December 2017

Thank you, Andrea, and Merry Christmas to you all!

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