Skillet Cornbread

Classic Homemade Cornbread with a Golden Crispy Crust

If you’re looking for a comforting, classic side dish that never goes out of style, this Skillet Cornbread is exactly what you need. Made with simple pantry ingredients and baked in a hot cast-iron skillet, this cornbread comes out perfectly golden with irresistibly crispy edges and a soft, moist center.

This recipe is a true Southern-style favorite—easy to make, incredibly satisfying, and versatile enough to serve with both savory and sweet meals. Whether you’re pairing it with chili, soups, barbecue, or enjoying it warm with butter and honey, this cornbread brings warmth and homemade goodness to the table.

Why You’ll Love This Skillet Cornbread

Crispy, golden crust thanks to the hot skillet
Soft, fluffy interior with just the right amount of sweetness
Simple ingredients you probably already have
Ready in under 30 minutes
Perfect as a side dish or snack

Ingredients

Dry Ingredients

1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar (adjust to taste)
1 tablespoon baking powder
½ teaspoon salt

Wet Ingredients

1 cup milk
2 large eggs
¼ cup melted butter (unsalted preferred)
2 tablespoons oil (vegetable or canola)

Instructions

Step 1: Preheat the Oven and Skillet

Preheat your oven to 400°F (200°C).
Place a cast-iron skillet inside the oven while it heats.
This step is very important—it helps create that signature crispy crust.

Step 2: Mix the Dry Ingredients

In a large bowl, add the cornmeal, flour, sugar, baking powder, and salt.
Whisk well to ensure everything is evenly distributed.

Step 3: Add the Wet Ingredients

Add the milk, eggs, melted butter, and oil to the dry mixture.
Stir gently until the batter is smooth.
Avoid overmixing; a few small lumps are perfectly fine.

Step 4: Prepare the Skillet

Carefully remove the hot skillet from the oven.
Grease it generously with butter or oil, making sure the sides are coated.
You should hear a slight sizzle—this is what creates that crispy edge.

Step 5: Bake the Cornbread

Pour the batter into the hot skillet.
Spread evenly with a spatula.
Return to the oven and bake for 20–25 minutes, or until:
- The top is golden brown
- A toothpick inserted in the center comes out clean

Step 6: Cool and Serve

Remove from the oven and let cool for 5–10 minutes.
Slice into wedges and serve warm.

Tips for Perfect Skillet Cornbread

For extra moisture: Replace ¼ cup of milk with sour cream or yogurt.
For less sweetness: Reduce sugar to 2 tablespoons.
For extra flavor: Add a pinch of smoked paprika or melted bacon fat.
For cheesy cornbread: Stir in ½ cup shredded cheddar cheese.
For spicy cornbread: Add chopped jalapeños or chili flakes.

Serving Ideas

This Skillet Cornbread is delicious with:

Chili or beef stew
Fried chicken or barbecue
Beans, greens, or soups
Butter and honey for a sweet treat
Jam or maple syrup for breakfast-style cornbread

Storage and Reheating

Store leftovers in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Reheat in the oven or skillet to keep the crust crispy.

Final Thoughts

This Skillet Cornbread recipe is simple, timeless, and full of comforting flavor. With its crisp edges and fluffy center, it’s the kind of recipe you’ll make again and again—perfect for family meals, gatherings, or cozy nights at home.