Name: Easy Skillet Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/4 cups yellow cornmeal; 1 cup all-purpose flour (or 1:1 gluten-free flour); 3 tablespoons granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1 teaspoon kosher salt; 2 eggs; 1 1/4 cups whole milk; 6 tablespoons salted butter (or neutral oil)

This skillet cornbread is golden, buttery, and wonderfully tender. I love how it comes together quickly in one pan, making it perfect for serving alongside chili, soups, or even as a simple snack. The balance of cornmeal and flour creates just the right texture moist inside with a lightly crisp crust.

Why You’ll Love This Recipe

I love this cornbread because it’s easy to make and always turns out delicious. Baking it in a skillet gives it a rustic look and a beautiful golden crust. I also like that I can keep it simple or dress it up with add-ins like cheese, jalapeños, or honey. It’s versatile enough to serve for weeknight dinners or at a holiday table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ¼ cup yellow cornmeal
1 cup all-purpose flour (or 1:1 gluten-free flour)
3 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
2 eggs
1 ¼ cups whole milk
6 tablespoons salted butter (or neutral oil)

Directions

Preheat the oven to 400°F (200°C) and place a 10-inch cast iron skillet inside to heat up.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In another bowl, beat the eggs, then whisk in the milk.
Melt the butter in the hot skillet, swirling to coat the bottom and sides. Reserve 1 to 2 tablespoons of the melted butter for the batter.
Pour the remaining melted butter into the wet ingredients and mix to combine.
Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
Pour the batter into the hot skillet and smooth the top.
Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let it cool slightly before slicing and serving.

Servings and Timing

This recipe makes about 8 servings. It takes around 10 minutes to prepare and 20–25 minutes to bake, so I can have fresh, warm cornbread ready in about 30–35 minutes.

Variations

I like to stir in shredded cheddar or pepper jack cheese for extra richness. Sometimes I add diced jalapeños for a spicy kick or a handful of corn kernels for a slightly sweeter bite. For a touch of sweetness, I drizzle honey on top before serving.

Storage/Reheating

I store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm slices in the oven at 350°F until heated through or in the microwave for 15–20 seconds. Cornbread also freezes well—I wrap slices tightly and freeze for up to 2 months.

FAQs

Can I make this cornbread without a skillet?

Yes, I can bake it in a 9-inch square baking dish or similar pan, though it won’t have quite the same crispy edges as the skillet version.

Can I use buttermilk instead of milk?

Yes, I sometimes use buttermilk, which gives the cornbread a tangy flavor and tender crumb.

Do I have to preheat the skillet?

Preheating helps create that crisp golden crust, so I always recommend it.

Can I make this cornbread gluten-free?

Yes, I use a 1:1 gluten-free flour blend in place of all-purpose flour with great results.

How sweet is this cornbread?

It’s lightly sweet. If I want it sweeter, I simply add another tablespoon or two of sugar.

Can I make cornbread muffins with this recipe?

Yes, I spoon the batter into a muffin tin and bake for about 15 minutes.

Can I use oil instead of butter?

Yes, neutral oil like vegetable or canola works well, though butter gives it more flavor.

What size skillet works best?

A 10-inch cast iron skillet is ideal, but I can use a 9-inch skillet or baking dish if needed.

How do I know when it’s done baking?

I insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready.

Can I freeze leftover cornbread?

Yes, I wrap slices individually, freeze them, and thaw at room temperature or reheat in the oven.

Conclusion

This easy skillet cornbread is a staple recipe I turn to whenever I want something warm and comforting. The crisp edges, buttery flavor, and soft interior make it perfect on its own or as a side to my favorite meals. It’s simple, adaptable, and always a crowd-pleaser.