The Ultimate Homemade Skillet Cornbread: Perfectly Sweet, Savory & Easy
Say goodbye to those mediocre box mixes and get ready to preheat your oven for the most incredible Simple Skillet Cornbread you’ll ever taste. This recipe is a true game-changer, loaded with tender corn kernels and finished with a generous drizzle of golden honey. It strikes that perfect balance of savory and sweet, making it utterly delightful whether you enjoy it on its own as a comforting snack or pair it with a hearty meal like Chipotle Chili con Carne. Get ready to impress your family and friends with this homemade classic!
Table of Contents
- Why You’ll Love This Recipe
- Key Ingredients for Success
- Creative Variations & Customizations
- How to Make Perfect Skillet Cornbread
- Expert Tips for the Best Cornbread
- Storage and Reheating Advice
- Frequently Asked Questions
- More Cast Iron Skillet Recipes to Try
- Simple Skillet Cornbread Recipe Card
Cornbread holds a special place in my heart, taking me back to my elementary school days. My mom, Noni, had a knack for whipping up the most delicious mini corn muffins, which were a staple accompaniment to almost every dinner. From comforting Turkey Taco Stew to my childhood favorite, Salsa Corn Chowder, these little golden bites were always there. There’s just an undeniable magic in its unique texture and that irresistible sweet-savory flavor profile that makes it the ultimate partner for a wide variety of soups, stews, and chilis. It’s truly a versatile side dish that complements so many different types of cuisine.
While classic corn muffins are wonderful, this particular rendition of cornbread takes things up a notch by being generously loaded with sweet corn kernels. You can use either fresh corn during the summer months for an explosion of flavor or convenient frozen corn when fresh isn’t in season. And while you could certainly pour this versatile batter into a muffin pan or any standard baking dish, there’s something truly special about serving up these golden-brown wedges of perfection straight from a hot cast iron skillet. The skillet not only provides an even bake but also creates that coveted crispy, slightly caramelized crust that makes cast iron cornbread so irresistible.
I’ve developed a deep appreciation for cooking and baking with my trusty cast-iron skillet over the years. It’s become my go-to for everything from savory main courses like Easy Skillet Lasagna to decadent desserts such as the Skillet Chocolate Chip Cookie. However, this simple skillet cornbread arguably gets my vote for both the easiest and most flavorful cast iron creation yet. The best part? It demands just 10 minutes of active prep time, making it perfect for busy weeknights or impromptu gatherings. This recipe truly proves that homemade doesn’t have to mean complicated.
The real secret to achieving the absolute best skillet cornbread lies in what you do once it emerges from the oven. As soon as that piping hot skillet hits the counter, generously slather the entire surface of the cornbread with unsalted butter. The residual heat will melt the butter into every crevice, adding incredible richness and moisture. Then, for that perfect sweet counterpoint, drizzle liberally with honey. If you’re feeling adventurous and want to introduce a subtle herbaceous, oniony kick, a light shower of finely chopped fresh chives adds a wonderful touch of freshness and sophisticated flavor to every single bite. This combination elevates a simple side dish into something truly extraordinary.
Why You’ll Love This Recipe
- Effortless and Minimal Ingredients: This recipe requires only 10 basic ingredients, many of which you likely already have stocked in your pantry and refrigerator. It’s incredibly straightforward, minimizing your grocery list and making it a fantastic, no-fuss side dish you can whip up any time inspiration strikes. Forget complicated steps or exotic components – just simple, honest ingredients coming together to create magic.
- The Ultimate Comfort Food for Any Season: Whether you’re cozying up with a bowl of my warming Slow Cooker Chicken Chili on a chilly evening or enjoying a vibrant Butternut Squash Apple Soup, this skillet cornbread, studded with sweet corn kernels, is the perfect companion. Its hearty texture and balanced flavor make it an ideal side dish to absorb rich broths and add a comforting element to any meal, enhancing the overall dining experience.
- Incredibly Adaptable to Your Taste: This skillet cornbread is wonderfully versatile and can be enjoyed in countless ways. Savor it plain as a satisfying snack, crumble it directly over your favorite chili for added texture and flavor, or slather it with butter—whether it’s classic unsalted, a sweet honey butter, or a spicy cowboy butter for an extra kick! A drizzle of honey for sweetness or a sprinkle of minced chives for freshness truly elevates it. No matter how you choose to enjoy it, this cornbread is guaranteed to be delicious every single time.
Key Ingredients for Success
- Unsalted Butter: Butter plays a dual role in this recipe. First, it’s essential for thoroughly greasing your cast iron skillet, which prevents the cornbread from sticking and ensures easy release. More importantly, it helps create that beautiful, golden-brown crust that’s characteristic of truly exceptional skillet cornbread. If you’re out of butter, vegetable oil, flavorful bacon grease, or even cooking spray can work as alternatives.
- Buttermilk: Buttermilk is a star ingredient, imparting a delightful tang and tenderness to the cornbread. For the richest flavor and best texture, always opt for full-fat buttermilk if available. Beyond flavor, its acidity reacts beautifully with the baking powder, providing that crucial lift that makes the cornbread light and fluffy.
- Eggs: Eggs act as a crucial binding agent, holding all the ingredients together to give the cornbread its structure. They prevent the bread from crumbling or falling apart when you slice and remove it from the skillet, ensuring perfectly formed wedges every time.
- Vegetable Oil: Adding a neutral fat like vegetable oil contributes moisture and richness to the cornbread. It also helps achieve a tender crumb. Canola oil or another mild-flavored oil can be easily substituted here.
- All-Purpose Flour: Standard all-purpose flour provides the necessary structure and body for the cornbread. If you’re looking for a gluten-free option, a high-quality gluten-free all-purpose blend, such as Cup4Cup, can be used as a direct substitute to achieve a similar texture.
- Cornmeal: The heart of cornbread! For the best results in this recipe, steer clear of overly coarse cornmeal, which can make the cornbread gritty. Instead, choose a medium-grind cornmeal for a perfectly balanced texture that’s neither too fine nor too rough.
- Granulated Sugar: I personally adore a slightly sweet cornbread, as it beautifully complements the savory elements. The sugar not only adds that desirable sweetness but also plays a vital role in ensuring the cornbread remains wonderfully tender and moist, preventing it from drying out during baking.
- Baking Powder: This leavening agent is key for a light and airy cornbread. Baking powder, in combination with the buttermilk, creates carbon dioxide bubbles that expand in the oven, helping the cornbread to rise impressively and achieve a fluffy texture.
- Corn Kernels: For an extra burst of fresh corn flavor and delightful texture, sweet corn kernels are folded directly into the batter. You have the flexibility to use either fresh corn when it’s in season and at its peak sweetness, or convenient frozen corn, which works beautifully and requires no thawing before mixing into the batter.
For a complete list of exact measurements and detailed instructions, please refer to the comprehensive recipe card provided below.
Creative Variations & Customizations
- Choose Your Corn: This recipe is incredibly flexible when it comes to corn. You can use either fresh corn kernels, cut straight from the cob for peak summer flavor, or easily opt for frozen corn. If using frozen corn, there’s no need to thaw it beforehand as it will cook thoroughly in the oven. Simply stir it directly into the batter for a quick and easy addition.
- Mix-in Mania: Elevate your cornbread with a variety of delicious mix-ins. For a cheesy delight, fold in some shredded cheddar, Monterey Jack, or a spicy pepper jack. If you love a bit of heat, diced fresh or pickled jalapeños are a fantastic addition. Chopped fresh herbs like cilantro or parsley can add a lovely garden-fresh note. And for a truly indulgent treat, crispy diced bacon or even a blend of different corn varieties would be absolutely delicious. The possibilities are endless!
- Experiment with Baking Dishes: While a cast iron skillet is highly recommended for its superior crust, this versatile cornbread batter can be baked in various other pans. Feel free to swap the cast iron skillet for a muffin tin (perfect for individual servings), a round cake pan, a square baking pan, or even a 9×13-inch casserole dish for a larger batch. Regardless of the pan you choose, always remember to grease it thoroughly to prevent sticking. The baking temperature remains consistent across different dishes, but be aware that baking times may vary slightly. The best way to tell if your cornbread is done is when a wooden toothpick inserted into the center comes out completely clean.
How to Make Perfect Skillet Cornbread
- Prepare the Oven and Skillet: Begin by preheating your oven to a steady 350°F (175°C). While the oven heats up, take your 12-inch cast iron skillet and generously grease it with unsalted butter. Ensure the butter covers the bottom and up the sides of the skillet to prevent sticking and promote a beautiful golden crust.
- Combine Wet Ingredients: In a spacious mixing bowl, combine the liquid components: buttermilk, large eggs, and vegetable oil. Whisk these ingredients together thoroughly until they are well combined and smooth, creating the essential moist base for your cornbread.
- Integrate Dry Ingredients and Corn: To the wet mixture, add the dry ingredients: all-purpose flour, cornmeal (medium grind is best), granulated sugar, and baking powder. Also add ½ teaspoon of kosher salt to enhance the flavors. Whisk everything together gently until the ingredients are just combined. Be careful not to overmix, as this can lead to a tough cornbread. Finally, gently fold in the fresh or frozen corn kernels until evenly distributed throughout the batter.
- Bake to Golden Perfection: Carefully pour the prepared cornbread batter evenly into your buttered cast iron skillet. Place the skillet in the preheated oven and bake for approximately 35 minutes. You’ll know it’s perfectly cooked when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Once baked, remove the skillet from the oven and let the cornbread cool directly in the pan for at least 15 minutes. This cooling period is important as it allows the cornbread to set, making it easier to slice into neat wedges without crumbling. Once slightly cooled, slice and serve warm, perhaps with an extra drizzle of honey or a pat of butter.
Expert Tips for the Best Cornbread
- Buttermilk Emergency Swap: If you find yourself without buttermilk, don’t fret! You can easily create a homemade substitute. Simply combine any type of milk you have on hand with distilled white vinegar. A good general ratio is 1 cup of dairy milk to 1 tablespoon of vinegar. Stir it gently, then let it sit for about 5-10 minutes until the milk begins to curdle slightly. This DIY buttermilk will work perfectly in this recipe. For even more ways to make your own buttermilk substitutes, check out my detailed buttermilk substitutions guide.
- A Touch of Freshness: To truly elevate the flavor profile of this simple cornbread, I highly recommend topping it with finely minced fresh chives. The delicate oniony flavor provides a beautiful contrast to the sweet and savory notes of the cornbread. For super-easy and quick mincing, just grab your trusty kitchen shears and snip a small bundle of chives directly over the warm cornbread. It’s a game-changer!
- Adjusting Sweetness: While I absolutely adore the slightly sweet quality of this cornbread, I understand that personal preferences vary, and some may be mindful of sugar intake. If you prefer a less sweet cornbread, you can easily scale back the amount of granulated sugar in the recipe to ½ cup instead of the full cup. This adjustment will still yield a delicious and tender cornbread, just with a more pronounced savory note.
Storage and Reheating Advice
- Short-Term Storage: Any leftover cornbread can be easily stored at room temperature. Simply place the cooled cornbread in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out. It will maintain its delicious freshness for 1 to 3 days, perfect for quick snacks or a convenient side for your next meal.
- Refrigeration for Extended Freshness: For a slightly longer shelf life, especially in warmer climates or if you anticipate enjoying it over several days, refrigerate your cornbread. When stored in an airtight container in the refrigerator, it can stay fresh and delicious for up to 1 week. Ensure it’s well-sealed to avoid absorbing any odors from other foods in your fridge and to protect it from excess moisture, which can make it soggy.
- Freezing for Long-Term Enjoyment: Cornbread freezes beautifully, making it an excellent option for meal prepping or simply having a batch ready whenever a craving strikes. To freeze, ensure the cornbread is completely cooled, then wrap individual slices or the entire batch tightly in plastic wrap, followed by a layer of aluminum foil. For best quality, place it in a heavy-duty freezer bag or an airtight freezer-safe container. Frozen cornbread will maintain its optimal quality for up to 3 months, offering a delightful treat whenever you need it. Thaw at room temperature or gently reheat from frozen.
Frequently Asked Questions
While many pans can work for cornbread, I wholeheartedly recommend a cast iron skillet. Baking cornbread in a cast iron skillet creates an unparalleled golden-brown, crispy crust that adds an incredible depth of flavor and texture. The skillet’s even heat distribution ensures a perfect bake every time, delivering that authentic, rustic cornbread experience.
The key to preventing your cornbread from sticking in a cast iron skillet is thorough greasing. Before adding the batter, ensure you generously coat the entire interior surface of the skillet—including the bottom, sides, and even up into the corners—with a good layer of butter. Butter is ideal because it spreads evenly and adds to the flavor. Alternatively, you can use vegetable oil or bacon grease, which also work wonderfully to create a non-stick surface and contribute to that desirable crispy crust.
Preheating your cast iron skillet before adding the cornbread batter is an optional but highly recommended step. While your cornbread will still be delicious if you skip this, preheating the skillet ensures that the bottom of the cornbread gets an immediate burst of heat, leading to an extra-crispy, beautifully browned crust. It creates a wonderful texture contrast with the tender interior, elevating the overall experience of your homemade skillet cornbread.
To determine if your cornbread is perfectly baked, look for a few indicators. The top should be a rich golden brown color, signaling that it has cooked through and developed a lovely crust. More definitively, insert a wooden toothpick or a thin knife into the very center of the cornbread. If it comes out clean, without any wet batter clinging to it, your cornbread is ready. If there’s still wet batter, return it to the oven for a few more minutes and retest.
More Cast Iron Skillet Recipes to Try
- Quick and Easy Skillet Brownie
- 5-Ingredient Pizza Dip
- Pumpkin Spice Dutch Baby Pancake
- Everything Bagel Pull-Apart Bread with Cream Cheese
- The Ultimate Candy Skillet Cookie
Craving even more delicious recipes and cooking inspiration? Subscribe to Just a Taste today to receive new recipes, expertly crafted meal plans, and our exclusive newsletter delivered directly to your inbox! Stay connected and up-to-date with all the latest culinary delights by following us on Facebook, TikTok, Pinterest, and Instagram for daily inspiration and updates!
Simple Skillet Cornbread
Ingredients
- Unsalted butter, for greasing skillet
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1 cup sugar
- 1 1/2 Tablespoons baking powder
- 1 1/2 cups corn kernels, fresh or frozen (See Note)
- Honey, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s at the ideal temperature for baking.
- Generously grease a 12-inch cast-iron skillet or a 9×11-inch baking dish with unsalted butter, ensuring all surfaces are coated to prevent sticking.
- In a large mixing bowl, whisk together the buttermilk, eggs, and vegetable oil until thoroughly combined and smooth.
- Add the flour, cornmeal, sugar, baking powder, and ½ teaspoon of kosher salt to the wet ingredients. Mix gently until just combined, being careful not to overmix. Then, fold in the corn kernels until evenly distributed.
- Pour the prepared batter evenly into your greased skillet and bake for approximately 35 minutes, or until a wooden toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cornbread to cool in the skillet for at least 15 minutes before slicing and serving. For an extra touch of sweetness, drizzle with honey (optional).
Kelly’s Notes
- If you find yourself unexpectedly out of buttermilk, there’s a simple solution! You can easily create a substitute by mixing any type of milk you have with distilled white vinegar. A convenient ratio is 1 cup of dairy milk combined with 1 tablespoon of vinegar. Let this mixture sit for a few minutes until it slightly curdles, and voilà—you have a quick DIY buttermilk that works perfectly in this recipe!
- For a delightful pop of fresh flavor and a subtle oniony note, I absolutely love topping this cornbread with finely minced chives. To make mincing super quick and effortless, simply use a pair of kitchen shears to snip a small bundle of the fresh herbs into tiny pieces directly over your warm cornbread. It truly enhances the experience!
- While I personally adore the slightly sweet profile of this cornbread, I understand that preferences for sweetness vary. If you’re looking to reduce your sugar intake or simply prefer a more savory cornbread, feel free to scale back the amount of granulated sugar to ½ cup. This adjustment will still yield a wonderfully moist and tender cornbread, just with less sweetness.
- ★ Did you make this recipe? Don’t forget to give it a star rating below! Your feedback helps us and other home cooks!
Nutrition Facts
Did you try this recipe?
Leave a comment below with your star rating! We’d love to hear your thoughts and feedback.