A little adventure for your everyday table
World TableKitchen · A world of homemade
United States · Homemade, your way

Skillet Cornbread

Bake golden skillet cornbread with buttermilk, cornmeal, and a little sugar. A hot cast-iron pan gives this easy American side a crisp, buttery-edged crust.

Prep time
10 min
Cook time
22 min
Total time
42 min
Servings
8
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VegetarianFamily FriendlyMake Ahead
Homemade cornbread baked in a cast iron skillet.
Photo: Jonathunder · Source · CC BY-SA 3.0. Serving suggestion.

Cornbread comes in many styles across the United States, from very savory to noticeably sweet. This everyday skillet version lands in the middle, with a little sugar and enough buttermilk to keep the crumb tender. Heating the cast-iron pan before adding the batter helps create a crisp underside. Measure the dry ingredients before the skillet comes out of the oven, and stir the batter only until combined. Cut the finished bread into eight wedges after a short cooling period.

Let’s make it

Skillet Cornbread

Serves 8 · Prep 10 min · Cook 22 min · Rest 10 min · Total 42 min

Ingredients

Step-by-step instructions

  1. Place a 10-inch (25 cm) cast-iron skillet in the oven and heat the oven to 425°F (220°C). Leave the skillet inside while preparing the batter so it becomes thoroughly hot.
  2. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk the buttermilk and egg, then whisk in the melted butter.
  3. Pour the wet ingredients into the dry ingredients. Fold with a spatula until no dry flour remains, stopping while the batter still looks slightly lumpy.
  4. Using oven mitts, carefully remove the skillet. Add the oil, tilt to coat the bottom and lower sides, and scrape in the batter. Spread it evenly and return the skillet to the oven.
  5. Bake for 20 to 22 minutes, until the top is golden and a toothpick inserted in the center comes out without wet batter. Cool in the skillet for 10 minutes before cutting into eight wedges; remember that the handle remains hot.

A few kitchen notes

  • Spoon flour into the measuring cup and level it off instead of packing it down.
  • Use an oven mitt on the skillet handle throughout serving; it can look cool long before it is safe to touch.

Ingredient substitutions

  • Replace buttermilk with 1 tablespoon (15 ml) lemon juice plus enough milk to make 1 cup (240 ml); let stand 5 minutes before using, adding that time to the rest time.
  • Replace the granulated sugar with 2 tablespoons (25 g) packed light brown sugar.

Storage & reheating

Cool completely and store airtight at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze wrapped wedges for up to 2 months. Warm at 350°F (175°C) for 8 to 10 minutes; thaw frozen wedges before warming.

What to serve with it

Serve with chili, vegetable stew, or a bowl of collard greens.

A conversation around the table

Comments & kitchen questions

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Questions from the kitchen

Can I make Skillet Cornbread ahead?

Cool completely and store airtight at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze wrapped wedges for up to 2 months. Warm at 350°F (175°C) for 8 to 10 minutes; thaw frozen wedges before warming.

What if I can’t find an ingredient?

Replace buttermilk with 1 tablespoon (15 ml) lemon juice plus enough milk to make 1 cup (240 ml); let stand 5 minutes before using, adding that time to the rest time. Replace the granulated sugar with 2 tablespoons (25 g) packed light brown sugar.

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