This quick and easy Old Fashioned Skillet Cornbread is a classic Southern recipe that’s crispy on the outside and tender on the inside, perfect for pairing with a bowl of chili or served as a side dish at cookouts.
Cornbread is a versatile dish that can be prepared and served in various ways. This easy recipe requires simple ingredients that are likely already in your pantry. Enjoy a freshly baked slice of cornbread with a drizzle of honey butter on top. This old-fashioned skillet cornbread pairs well with a hot bowl of chili or an autumn-inspired soup. You can even use the batter to make some mouthwatering waffles to serve with fried chicken! However you choose to serve this homemade skillet cornbread, it’s important to have a specific flavor profile in mind.
Ingredients for Easy Skillet Cornbread
- Flour ( all-purpose flour work best, but you can sub with GF flour)
- Cornmeal
- 2% milk
- Buttermilk
- Large eggs
- Unsalted butter
- White sugar (granulated sugar)
- Baking powder
- Oil
- Baking soda
- Salt
Planning Ahead
- Time: Plan on 15 minutes prep time and 22-25 minutes cook time.
- Ingredients: I recommend yellow cornmeal, however white cornmeal will work in a pinch. You’ll need buttermilk, 2% milk (you can use any type of milk from skim to whole, but 2% is recommended for this recipe), eggs, flour, and other items likely sitting right in your pantry. For gluten-free diets, swap out the flour for a equivalent gluten free flour blend like Cup4Cup.
- Seasoned Cast-Iron Skillet: If you have the cast-iron skillet, that’s a great first step in the process. Is it seasoned? What does seasoned mean? It refers to curing the pan by baking in oil, giving it a darker color through a process called polymerization. To do this, you’ll need to preheat your oven to 375 degrees F. Wash your new pan thoroughly with soap and water. Dry well, then coat the inside with vegetable oil. Bake for one hour in your oven. Some cooks leave it right side up, some place the pan upside down. If doing the latter, make sure you have something to catch the residue from the seasoning process. Turn off the heat, and let your pan cool completely inside the oven.
- Flavors: If you’d prefer a savory skillet cornbread, omit the sugar, and add diced jalapenos and 1/2 cup of cheddar cheese. Or, add chopped bacon and add a 1/2 cup of whole corn kernels to the batter. Pancetta adds a nice flavor as well!
Making Old Fashioned Skillet Cornbread
- Preheat your grill or oven to 400 degrees F.
- Add the oil to the cast iron pan and place it into your grill or oven to preheat for a few minutes.
- Gather your skillet cornbread ingredients. Whisk dry ingredients in a mixing bowl, and combine your wet ingredients (melted butter, eggs, milk, and buttermilk) in the other. Slowly stir wet ingredients into the dry ingredients, and gently combine until smooth. Set aside.
- Using heat-resistant gloves, remove the skillet from your grill (or oven), and place it onto a heat-safe space. Reduce the heat to 350 degrees F.
- Move the skillet around to make sure the oil coats the inside. Use a kitchen brush if needed.
- Pour cornbread batter into the hot skillet and place it back into the grill or oven for 22-25 minutes–or until a toothpick inserted into the center comes out clean, and the surface color is golden brown.
- Remove skillet from heat and cool for at least 15-20 minutes before digging in.
Serving Skillet Cornbread
As mentioned above, cornbread is a Southern food staple, so naturally it works well with U.S. Southern cuisine. You can also serve it with Tex-Mex dishes like chili or spiced soups. Use the batter as the base of a bread pudding or enjoy the baked cornbread as a snack slathered with honey or fresh jam. This old fashioned skillet cornbread will stand out when partnered with low and slow barbecued meats. Cut into squares or triangular slices, and serve.
Storing Leftovers: Skillet cornbread will keep for 1-2 days stored at room temperature. It will last up to 7 days if stored in an airtight container in the refrigerator. If you plan to freeze it, wrap it tightly in aluminum foil and store it in a freezer bag for up to 3 months.
Recipe variations
- Cheese Lover’s Cornbread: Add shredded sharp cheddar or Monterey Jack cheese to the cornbread batter before baking.
- Cheesy-Jalapeno Cornbread: Mix finely chopped jalapeños and shredded sharp cheddar into the batter for a spicy, cheesy kick.
- Lavender-Honey Cornbread: Sweeten the batter with lavender-honey for a sweet cornbread with herby/floral notes.
- Cornbread Muffins: Instead of baking the cornbread in a baking dish, pour the batter into muffin tins for individual servings. This is a great option for cookouts and family dinners.
- Bacon Cornbread: Use a little bacon grease to heat the skillet. Crumble cooked bacon and fold it into the cornbread batter for a savory, smoky flavor. Add shredded cheese and 1/2 cup of canned chilis for a Tex-Mex twist.
More side dish inspiration
Old Fashioned Skillet Cornbread
Ingredients
- 2 1/2 cups cornmeal either yellow or white
- 1 cup flour
- 1 cup milk 2% recommended
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter melted
- 3 tablespoons white sugar
- 2 teaspoons baking powder
- 1 1/4 teaspoons oil neutral-flavored
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your grill for medium-high heat. If using your oven, preheat to 400 degrees F.
- Add the oil to the cast iron pan and place it into your grill or oven to preheat.
- Gather your ingredients. Combine your dry ingredients in one bowl, and combine your wet ingredients (melted butter, eggs, milk, and buttermilk) in the other. Slowly mix wet ingredients into the dry ingredients, and gently combine until smooth. Set aside.
- Using heat-resistant gloves, remove the skillet from your grill (or oven), and place it onto a heat safe space. Reduce your cooker temperature to medium heat (or 350 degrees F. for your oven).
- Move the skillet around to make sure the oil has coated the pan. Use a kitchen brush if needed.
- Pour cornbread batter into the skillet and place back into the cooker or oven for 22-25 minutes–or until a toothpick inserted into the center comes out clean and the surface color is a light golden brown.
- Remove skillet from heat and cool for at least 15-20 minutes before digging in.
