An easy and delicious Southern comfort food staple. Make this Easy Skillet Cornbread in no time at all! Cornbread is a versatile dish that can be prepared and served in many different ways. This recipe is easy and requires simple ingredients found right in your pantry. I love a freshly baked slice of cornbread with a little honey butter drizzled right on top. But, I can also appreciate its savory, corn filled flavor served on the side of a hot bowl of chili, or Autumn inspired soup. I’ve heard rumors that this batter makes some drool worthy waffles too. However you choose to serve this easy skillet cornbread, it’s a good idea to start with a flavor profile in mind.
Flavors: If you’d prefer a savory 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!
What you’ll need for this recipe:
Time: Plan on 15 minutes prep time and 22-25 minutes cook time.
Ingredients: Use for yellow cornmeal, but 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.
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.
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. It can be the base of a bread pudding or a simple snack slathered with honey or fresh jam. Though, this easy skillet cornbread will stand strong when partnered with low and slow barbecued meats. Cut into squares or triangular slices, and serve.
Storing Leftovers: 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 planning to freeze the leftover cornbread, wrap it tightly in aluminum foil and store it in a freezer bag for up to 3 months.
Need more side dish inspiration? We’ve got you:
Easy Skillet Cornbread
- 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
- 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.