This Skillet Cornbread is the perfect balance of lightly sweet and deliciously buttery, with a golden, crispy crust and a soft, tender inside. It’s incredibly easy to whip up and pairs perfectly with everything from chili to barbecue. One bite and you’ll never want to make another cornbread recipe again!

Sliced skillet cornbread with a pat of butter being drizzled with honey.

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A Note from Kim

Crispy Edges, Cozy Comfort

Iron skillet cornbread is the absolute best! Cooking it in a cast-iron skillet takes it to a whole new level, giving it that perfectly crisp, buttery crust while keeping the inside nice and soft with the perfect amount of crumbly. The heat from the skillet creates a deliciously caramelized edge that you just can’t get from a regular pan. Whether I’m serving it alongside my dad’s award-winning chili or just slathering it with butter and jam or honey, it’s always a favorite in my kitchen.

If you’re craving a nice little kick of heat, try my Mexican Cornbread next!

With love (and lots of good eats), - Kim

This cornbread is beyond delicious! The best I’ve ever had!

— Carol

What You’ll Need

This skillet cornbread recipe uses just 9 basic ingredients, and the taste & texture are absolutely incredible. It’s fluffy, perfectly moist and has a crave-worthy golden crust. Here’s what you’ll need to make it:

Small bowls with flour, milk, sugar, cornmeal, oil and baking powder near an iron skillet.
  • All-purpose flour: Adds structure and keeps the cornbread soft.
  • Cornmeal: Gives the cornbread its classic texture and flavor.
  • Granulated sugar: Adds a touch of sweetness to balance the flavors.
  • Salt: Enhances the overall taste.
  • Baking powder: Helps the cornbread rise and stay fluffy.
  • Egg: Binds the ingredients together and provides structure.
  • Whole milk or buttermilk: Adds moisture and richness.
  • Oil: Use light olive oil or vegetable oil to keep the cornbread moist and tender.
  • Butter: Melted in the skillet for an amazing crisp crust and extra richness.

Substitutions and Variations

Here are some easy ways to customize this recipe:

  • Adjust the sweetness: You can reduce the sugar to 1/4 or 1/3 cup, if you prefer a less sweet cornbread. For more sweetness, increase the sugar to 2/3 cup.
  • Add a touch of honey: For an extra hint of sweetness, drizzle some honey over the top of your cornbread once it’s out of the oven.
  • Add-ins: Add shredded cheddar cheese or pepper jack), jalapeños or corn kernels to add extra texture.
  • Spices: Spice it up with chili powder, smoked paprika, or a dash of cinnamon for a warm, earthy twist.
Sliced skillet cornbread with a pat of butter being drizzled with honey.
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Skillet Cornbread

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This Skillet Cornbread is the perfect balance of lightly sweet and deliciously buttery, with a golden, crispy crust and a soft, tender inside. It’s incredibly easy to whip up and pairs perfectly with everything from chili to barbecue. One bite and you'll never want to make another cornbread recipe again!
Author: Kim

Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 egg
  • 1 cup whole milk or buttermilk
  • 1/3 cup light olive oil or vegetable oil
  • 1 tablespoon butter

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Instructions 

  • Preheat the oven to 400°F. Place an 8 to 9-inch cast iron skillet in the oven while you’re making the batter.
  • In a large mixing bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
  • In a separate bowl, beat the egg, milk and oil until well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
  • Remove the skillet from the oven and grease the bottom and sides of the skillet with the 1 tablespoon of butter. Pour the batter into the prepared skillet, spreading it evenly.
  • Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Remove the skillet from the oven and allow the cornbread to cool slightly before serving.

Notes

Avoid over-mixing the batter—it should have a lumpy, slightly craggy texture rather than being completely smooth. Over-mixing can lead to a denser final product, so keeping the batter lightly mixed ensures your cornbread stays tender and fluffy.
slightly adapted from kyleecooks.com
photos by amie of food duchess
Author: Kim
Course: Side Dish
Cuisine: American
Serving: 1serving, Calories: 300kcal, Carbohydrates: 41g, Protein: 5g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 482mg, Potassium: 135mg, Fiber: 2g, Sugar: 14g, Vitamin A: 123IU, Calcium: 133mg, Iron: 2mg

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How to Make Skillet Cornbread

Combining flour, sugar and cornmeal in a large bowl with a whisk.

Step 1: Mix dry ingredients. Preheat the oven to 400°F. Place an 8 to 9-inch cast iron skillet in the oven while you’re making the batter. In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.

Whisking egg, milk and olive oil in a large glass bowl.

Step 2: Mix wet ingredients. In a separate bowl, beat the egg, milk and oil until well combined.

Using a wooden spoon to stir cornbread batter together.

Step 3: Combine. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.

Melting butter in an iron skillet.

Step 4: Melt butter. Remove the hot skillet from the oven and grease the bottom and sides of the skillet with the 1 tablespoon of butter.

Cornbread batter in an iron skillet.

Step 5: Add batter to pan. Pour batter into the prepared skillet, spreading it evenly.

Cornbread in a skillet topped with butter.

Step 6: Cook and serve. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the skillet from the oven and allow the cornbread to cool slightly before cutting into wedges and serving.

Helpful Tips

Here are some helpful tips for making the perfect skillet cornbread:

  • Preheat your skillet: To get that crispy, golden crust, make sure to preheat your cast iron skillet in the oven before adding the batter.
  • Don’t overmix: Gently mix the ingredients until just combined. Overmixing can make the cornbread dense instead of light and fluffy.
  • Check for doneness: Insert a toothpick into the center; if it comes out clean, the cornbread is done!
  • Serve warm: Skillet cornbread tastes best when served fresh and warm, especially with a pat of butter on top.

Frequently Asked Questions

Can I make this cornbread without an iron skillet?

Yes! While a cast-iron skillet creates a crispier crust, you can bake cornbread in a regular baking dish or oven-safe skillet. Just be sure to grease it well.

How do I prevent my cornbread from being too dry?

This recipe uses the right balance of fat and liquid to keep it plenty moist. Just be careful not to bake it too long.

Can I make cornbread muffins instead?

Absolutely! Pour the batter into a greased muffin tin and bake at the same temperature for about 12-15 minutes or until golden brown.

Serving Suggestions

This skillet cornbread is a versatile side that pairs well with a variety of dishes! Here are some great options to serve with it:

Soups & stews

  • Chili: A classic pairing! Cornbread is perfect for soaking up a hearty bowl of chili.
  • Beef stew: The rich, savory broth complements the slightly sweet cornbread.
  • Chicken and sausage gumbo: A Southern favorite!
  • Tomato soup: For a comforting and simple meal.

BBQ & smoked meats

  • Pulled pork: Sweet, smoky flavors with cornbread are a match made in heaven.
  • BBQ ribs: The tangy BBQ sauce and buttery cornbread balance each other perfectly.
  • Grilled or smoked chicken: A great way to round out a meal with a comforting side.

Beans & greens

  • Southern-style collard greens: Perfect for soaking up all the delicious broth.
  • Pinto beans or black-eyed peas: A simple, rustic meal.
  • Baked beans: The sweet and smoky flavors work so well with cornbread.

Salads & lighter dishes

Storage Recommendations

  • To store: Wrap leftovers in plastic wrap or store in an airtight container at room temp for a day, and then transfer it to the refrigerator and store for a couple more days.
  • To freeze: Let the cornbread cool completely, slice if you’d like, and freeze in airtight containers for up to 3 months. When you’re ready to enjoy, thaw at room temp or reheat in the microwave.
Slice of cornbread with butter on a white plate.

More Delicious Sides to Try

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Crispy Baked Sweet Potato Fries
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Air Fryer Butternut Squash
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Baked Mac and Cheese
Roasted red potatoes served with ranch dressing.

Roasted Red Potatoes

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.