Breakfast

Skillet Cornbread

Name: Skillet Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 tablespoons unsalted butter, plus more for serving; 1 cup cornmeal (yellow or white); 1 cup all-purpose flour; ¼ cup sugar; 1 tablespoon baking powder; ¾ teaspoon kosher salt; 1 cup whole milk; 2 large eggs; 2 tablespoons melted butter (or vegetable oil)

A classic American cornbread baked in a preheated cast-iron skillet, delivering a crispy, caramelized exterior and a moist, tender crumb studded with cornmeal. Serve warm with butter and honey, or alongside chili and stew.

252calper serving 6gprotein 35gcarbs 10gfat 10min prep 20min cook 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Skillet Cornbread — common questions

Can I make skillet cornbread ahead?

Yes. Store in an airtight container at room temperature up to 2 days. Reheat wrapped in foil at 325°F for 10–12 minutes to warm through and restore moisture; serve warm with butter.

Can I use cornmeal instead of flour, or flour instead of cornmeal?

No. The 1:1 ratio of cornmeal to flour is the defining formula; changing it will alter the texture and flavor. This is the canonical skillet cornbread recipe home cooks expect.

What's the most common mistake?

Overmixing the batter, which overdevelops gluten and makes the cornbread tough and dense. Stir just until the dry ingredients are moistened; lumps are fine and will disappear during baking.

Can I bake this in a regular baking pan instead of cast iron?

Yes, but you will lose the signature crispy, caramelized crust. Use a buttered 8×8-inch or 9×9-inch baking pan and reduce the baking time slightly to 16–18 minutes; the interior will be the same but the edges will be less crispy.

What should I serve with skillet cornbread?

Serve warm with butter and honey for breakfast or dessert; serve alongside chili, stew, or pulled pork for dinner; or crumble it into soups and stews for added texture.

Can I freeze skillet cornbread?

Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw at room temperature for 1–2 hours, then reheat wrapped in foil at 325°F for 12–15 minutes until warm.