This skillet cornbread is warm, buttery and melts-in-your-mouth with each fluffy, golden bite. It has crisp, golden edges from the cast iron skillet and a tender crumb.
Cast Iron Skillet Cornbread
If you love homemade cornbread, this skillet cornbread recipe is fluffy, golden and made from real ingredients like cornmeal, buttermilk and butter!
Unlike my sweet cornbread with honey or Mexican cornbread, this version is made in a cast iron skillet which makes it tender and moist with a buttery crust. It will be devoured down to the last crumb whether you serve it as a side to chili or BBQ ribs.
Ingredient Notes
- Eggs: Large eggs help bind the skillet cornbread recipe together.
- Buttermilk: You make buttermilk yourself or use store bought.
- Honey: You can also use granulated sugar.
- All-purpose flour and cornmeal: The combination of both give the cast iron cornbread the best texture.
- Baking powder and baking soda: Give rise to the cornbread.
- Kosher salt: Enhances the taste.
- Salted butter: If using unsalted butter, you will need to add additional salt.
How to Make Skillet Cornbread
In a large bowl whisk eggs, then add buttermilk and honey. To the same bowl add flour, cornmeal, baking powder, baking soda and salt and use a wooden spoon to mix until just until combined. Gently stir in 7 Tablespoons of the melted butter.
Pour the cornbread batter into a buttered hot skillet and bake at 375°F for 20 to 22 minutes until golden brown. To test for doneness insert a toothpick into the center, it should come out clean or with a few moist crumbs.
Let cool slightly before serving then slice the skillet cornbread into squares or wedges. Serve warm with butter or honey, if desired.
Tips and Variations
- Cornbread muffins: Make batter the exact same way, however pour into a 12-cup muffin tin. Bake at 350°F for 17 to 20 minutes.
- Milk: Instead of buttermilk try a combination of milk and sour cream.
- Savory add-ins: Add chopped cooked bacon or chorizo, cheddar cheese, green onions, green chilies or jalapenos.
- Corn kernels: Add in 1/2 cup creamed corn, fresh or frozen corn kernels. Leftover honey butter skillet corn would be amazing!
- Bacon grease: Coat the cast iron skillet in bacon grease instead of butter for a traditional southern cast iron cornbread taste!
- Reduced sugar: Reduce the added honey or sugar if desired.
Storing
- Store: Leftover cast iron skillet cornbread can be stored at room temperature wrapped in foil or in a Ziploc bag for 1 to 2 days.
- Freeze: Cool skillet cornbread completely then wrap in aluminum foil or place in a freezer safe bag. Store in freezer for 1 to 2 months. Thaw at room temperature or in the refrigerator overnight. Reheat wrapped in aluminum foil in the oven at 300°F until warm.
More cornbread recipes include cornbread stuffing, cornbread salad or try this chili and cornbread skillet!
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Skillet Cornbread
Video
Ingredients
- 2 large eggs
- ¾ cup buttermilk
- 3-4 Tablespoons honey , or granulated sugar
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon Kosher salt , or 1/2 teaspoon fine sea salt
- 8 Tablespoons salted butter , melted and cooled slightly, divided
Optional toppings: Butter and Honey
Instructions
- Preheat the oven to 375°F. Place a 9-inch cast iron skillet in the oven to preheat.
- In a large measuring bowl, whisk 2 eggs. Add in 3/4 cup buttermilk and 3-4 Tablespoons honey.
- Using a dough whisk or wooden spoon, mix in 1 cup flour, 1 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt just until combined. Reserving 1 Tablespoon melted butter for the skillet, stir in the remaining 7 Tablespoons melted butter, being careful not to overmix.
- Bake. Using hot pads, remove skillet and add 1 Tablespoon melted butter and swirl to coat the skillet. Pour the batter into the skillet. Bake 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Slice into 20 squares. Best served warm with a little butter and honey, if desired, on top.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Bread, Freezer-Friendly, Kid-Friendly, Meal Prep, Nut-Free, Quick Bread, Side Dishes, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
We could have this all day! Kids are addicted to this cornbread. Highly recommended!
First time making it in the skillet and it is yummy! I will only make this recipe from now on, everyone loved it!
I will never make my cornbread in a baking dish again. It came out moist and delicious, thank you!
Made these and my family loved them. They turned out moist and delicious. Perfect with butter and honey on top!
Such a perfect cornbread recipe! It quickly became a favorite at my house!