Easy Skillet Cornbread

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare…

A Couple Cooks – Recipes worth repeating.

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare to be amazed.

Skillet Cornbread

A good cornbread recipe is a necessity for the home cook, we’ve found. Cornbread is easy, goes with just about anything and it always, always satisfies. Here’s a favorite of ours: this Skillet Cornbread recipe! It’s great in a cast iron skillet, though you can use any type of oven-safe skillet that’s on hand. Bake it up and it has just the right thickness, moist crumb, and savory sweetness you want in a great cornbread.

What’s in a skillet cornbread recipe?

Cornbread is a quick bread made with cornmeal that has roots in Native American cuisine, as well as the cuisine of the American South. There are many spins on this concept, and whether it’s sweet, savory, thick or thin often depends on the region in the US. This recipe is on the savory side, hinted with just a bit of sweetness.

Often cornbread is baked in a cast-iron skillet, which makes it crispy on the outsides and moist on the inside. Most cornbread recipes have similar ingredients and method. (For this one we were partially inspired by Toni Tipton-Martin’s cookbook Jubilee: which we highly recommend!) Here are the ingredients you’ll need:

  • Yellow cornmeal
  • All-purpose flour
  • Granulated sugar
  • Baking powder, baking soda and kosher salt
  • Eggs
  • Whole milk
  • Salted butter
Skillet Cornbread Recipe

Use a cast iron skillet, or any oven safe pan

Why is cast iron skillet cornbread so delicious? You can preheat the skillet beforehand, and it becomes very hot to make a deliciously crispy exterior and soft interior. Here are a few notes on the type of skillet:

  • A 9 or 10 inch cast iron skillet is preferable, if you have it. Some people like to preheat the skillet for the entire oven preheat time to get the bread even crispier. For our method we do just 5 minutes to melt the butter, but you can preheat longer if you wish.
  • Or, any oven-safe skillet works! Just make sure it’s around 9 to 10-inches in diameter to get the ideal bread thickness.
Cast iron skillet cornbread

Ways to serve this skillet cornbread recipe

Skillet cornbread is one of our favorite easy side dishes, because it goes with just about anything! Here are some toppings and ideas for making it into a meal:

Vegan and gluten free variations

Want to switch it up for dietary restrictions? Try these vegan and gluten-free substitutions:

  • Gluten free skillet cornbread: Substitute 1:1 gluten-free flour for the all purpose flour.
  • Vegan skillet cornbread: Make our Vegan Cornbread and cook it in a skillet following the recipe below.
Skillet Cornbread

More cornbread recipes

And that’s it! Let us know how you get on in the comments below. And if you’re craving other ideas, try these variations on the theme:

This cast iron skillet cornbread recipe is…

Vegetarian. For gluten-free, see the recipe below. For vegan, go to Vegan Cornbread.

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Skillet Cornbread

Easy Skillet Cornbread


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 to 10
  • Diet: Vegetarian

Description

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare to be amazed.


Ingredients

  • 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)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a medium bowl, stir together the cornmeal, flour, granulated sugar, baking powder, baking soda, and kosher salt. Whisk in the eggs and milk until a smooth dough forms.
  3. Place the butter (cut into pieces) in a 9 or 10-inch cast iron skillet or other oven-safe skillet. Place it in the oven until the butter melts, about 5 minutes.
  4. Carefully remove the skillet with a hot pad. Brush the melted butter up the sides of the pan. Then pour it into the batter and stir until fully combined. Pour the dough back into the preheated pan.
  5. Bake 20 minutes, until puffed and a toothpick comes out clean. Allow to cool for a few minutes, then slice into pieces and serve.
  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Skillet cornbread, cast iron skillet cornbread, skillet cornbread recipe

A Couple Cooks - Recipes worth repeating.

The Truth Behind My Grandma’s (Not-So-Secret) Corn Casserole

I grew up eating what I know of as corn casserole and what you may know of as spoonbread or corn bowl. It’s not quite cornbread, but also not a layered casserole or gratin. To call it magical might be a bit of an overstatement, but not by much. Every T…

I grew up eating what I know of as corn casserole and what you may know of as spoonbread or corn bowl. It’s not quite cornbread, but also not a layered casserole or gratin. To call it magical might be a bit of an overstatement, but not by much. Every Thanksgiving for as long as I can remember, my grandmother served corn casserole as a side dish alongside other classics: mashed potatoes, green bean casserole, dinner rolls, the works. But corn casserole is in a league of its own. Grandma always serves it in an opaque brown glass Pyrex bowl with a large spoon for serving big scoops. You don’t have to do it this way, but in my book, it’s the only way to do it. It’s Grandma’s way.

If you’ve never tasted corn casserole, it’s creamy and soft, golden brown on top and pale yellow beneath the surface. It’s studded with whole corn kernels so you get a slight crunch without distracting from the uber-moist casserole. On Turkey Day, I help myself to seconds and thirds and take some home for a late-night snack (aka 8pm on Thanksgiving night, approximately five hours after we finished eating).

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Cranberry Orange Cornbread Recipe

This is truly the best homemade cornbread recipe! It’s made with sour cream and butter to make it super moist and buttery. The bread is sweetened with maple syrup and has cardamom, cranberries and orange zest for flavor. You can’t beat the …

This is truly the best homemade cornbread recipe! It’s made with sour cream and butter to make it super moist and buttery. The bread is sweetened with maple syrup and has cardamom, cranberries and orange zest for flavor. You can’t beat the moistness and taste of this cornbread recipe. Cornbread is a classic side dish […]

The post Cranberry Orange Cornbread Recipe appeared first on Sugar and Charm.

17 Corn Side Dishes for Peak Summer Flavor All Year Long

Even though corn on the cob doesn’t peak until later in the summer, when it’s good, it’s excellent. Growing up, I ate boiled corn on the cob, lightly butter and salted, at least three times a week as a side dish for dinner during the summer. It got stu…

Even though corn on the cob doesn’t peak until later in the summer, when it’s good, it’s excellent. Growing up, I ate boiled corn on the cob, lightly butter and salted, at least three times a week as a side dish for dinner during the summer. It got stuck in my teeth and stayed there for days no matter how much dental floss I went through, but it was worth it for that sweet, milky flavor and powerful crunch with each and every bite. Of course boiled corn is great (especially when served alongside, say a 1½-lb. whole lobster...not that I’m being picky or anything) but there are so many other incredible ways to enjoy corn on the cob, too.

For Thanksgiving, many families (mine included) enjoy scoop after scoop of corn pudding and slice after slice of cornbread. If you're in a part of the country that gets good corn on the cob during fall (let me know, because I'd like to move there please), we’ve got a fabulous method for roasting it in the oven as well as modern takes on classic recipes like corn casserole, corn fritters, and elote (Mexican street corn). And when you’re missing corn come the dead of winter, we’ve got a few special recipes that make use of frozen corn kernels.

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Perfect Vegan Cornbread

Everyone needs a good cornbread recipe to go with chili, soup, BBQ bean bowls, and black eyed peas. And this, friends, is it! Say hello to the BEST vegan cornbread!
Just 10 ingredients required for this easy, fluffy recipe. Let us show you how it&#8217…

Perfect Vegan Cornbread

Everyone needs a good cornbread recipe to go with chili, soup, BBQ bean bowls, and black eyed peas. And this, friends, is it! Say hello to the BEST vegan cornbread!

Just 10 ingredients required for this easy, fluffy recipe. Let us show you how it’s done!

Origins of Cornbread

Cornbread is a hotly debated topic and we don’t claim to be experts on its origin! But based on our research, it seems that the concept may have originated from a Native American dish called cornpone that was made with simple ingredients like cornmeal, water, and salt (source).

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Cornbread Crumb Muffins.

Hellllllo little cornbread crumb muffins, you beautiful things! I mean, if these aren’t a part of my dinner tonight, I don’t know what I’m thinking. They are soft and fluffy and taste like cornbread perfection. All while being topped with a crumble that is divine! They are really darn good. Okay so cornbread with crumble […]

The post Cornbread Crumb Muffins. appeared first on How Sweet Eats.

Hellllllo little cornbread crumb muffins, you beautiful things!

cornbread crumb muffins

I mean, if these aren’t a part of my dinner tonight, I don’t know what I’m thinking. They are soft and fluffy and taste like cornbread perfection. All while being topped with a crumble that is divine!

They are really darn good.

cornbread muffin batter

Okay so cornbread with crumble isn’t that new of an idea to me. Years ago I made this cornmeal crumble cake (with candied tomatoes! wowza) and it is super delish. Just as it sounds – cornbread with a crumbly, streusely topping!

Basically the best part. The part I always steal off the top. You know.

cornbread crumb muffins

It’s a nice twist too because cornbread isn’t necessarily THAT sweet, you know? I know it has a bit of sweetness, but it’s not overly sweet. So the crumble topping brings a little more sweetness to the bite. It’s lovely. 

It’s like we combined cornbread and coffee cake! A little cornbread coffee cake baby. 

cornbread crumb muffins

Are you cornbread people on Thanksgiving? We really aren’t. I love cornbread any other time of year, but it doesn’t seem to fit into our traditional Thanksgiving menu. I know for many of you, it may be a staple.

We usually do some form of roll on the holiday. Usually a parker house roll or buttery cloverleaf one.

But rarely cornbread. 

However, we DO serve corn, so maybe we should just combine the two. Corn and rolls… here we are with best combo. 

Eddie absolutely LOVES cornbread. He could eat it everyday, with either butter or jelly. I love a plain cornbread muffin and if I’m so inclined (and it’s warm), I’ll do a little bit of butter. Otherwise, I adore the flavor on its own and the slightly crumbly texture.

cornbread crumb muffins

The other thing that is great about this recipe? It’s a little more forgiving than a yeasted roll, which means that you can make it a little ahead of time for Thanksgiving. That’s the hardest part for me when it comes to making the bread. I want the bread to be fresh, but don’t have the bandwidth that day (or, let’s be real, the oven space) to make it happen in a way that is worth it. 

This changes that! You can make these a bit of ahead of time – probably the night before, and they will be ready to serve and wonderful. You can also warm them a bit before the meal if you wish!

cornbread crumb muffins with butter

Pretty sure we should all just make these for breakfast!

cornbread crumb muffins with butter

Cornbread Crumb Muffins

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Cornbread Crumb Muffins

These cornbread crumb muffins are a mix between fluffy cornbread and coffee cake! Cornbread muffins with a crumble topping. Delicious!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Author How Sweet Eats

Ingredients

  • 1 1/4 cups all-purpose flour
  • ¾ cup finely ground cornmeal
  • ½ cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ¾ cup milk
  • 1/2 cup unsalted butter, melted and slightly cooled

crumb

  • 3 tablespoons brown sugar
  • 3 tablespoons sugar
  • pinch cinnamon
  • pinch salt
  • 1/4 cup unsalted butter, melted
  • 3/4 cup all-purpose flour

Instructions

  • Preheat the oven to 350 degrees F. Line a muffin tin with liners.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
  • In a smaller bowl or measuring cup, whisk together the milk and eggs. Add the wet ingredients to the dry, then stir in the melted butter. Stir until just combined.
  • Fill the muffin liners with the batter about ¾ of the way full. Top each with a tablespoon or so of the crumble, gently pressing it into the batter.
  • Bake the muffins for 18 to 20 minutes, or until they are set on top. Let them cool before serving!
  • Note: you can make these a day ahead of time

crumb

  • To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or sand. This is what you want! Sprinkle the crumb on top of each muffin before baking.

Notes

slightly adapted from this cornmeal crumb cake

cornbread crumb muffins with butter

Perfect swoop of butter too!

The post Cornbread Crumb Muffins. appeared first on How Sweet Eats.

Southern Cornbread

This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side…

This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.

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But between a showstopping turkey and all those dreamy side dishes, the bread—the root of this family tree—often gets pushed aside for another scoop of something more traditionally "festive." 

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