Easy Skillet Cornbread

This easy skillet cornbread recipe, has a crisp golden crust, a moist and fluffy center and a super tender crumb. It's a tried and true recipe that only requires a few simple ingredients, 5 steps, and 30 minutes. Cast iron skillet cornbread is perfect for holidays like Thanksgiving and Christmas or year-round as the perfect side!

Prep Time10

Cook Time20

Total Time30

Course: Sides, Thanksgiving

Cuisine: American

Keyword: buttermilk cornbread, cast iron skillet cornbread, cornbread, cornbread recipe, easy skillet cornbread, How to make cornbread in a cast iron skillet, How to make skillet cornbread, skillet cornbread, skillet cornbread recipe, skillet cornbread with cornmeal, Southern skillet cornbread, sweet skillet cornbread

Servings: servings

Author: Taneisha Morris

Equipment

9-inch cast iron skillet

Ingredients

1/2 cup Salted Butter melted
1 cup All Purpose Flour
1 cup Fine Yellow Cornmeal
1/4 cup Granulated White Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
2 Eggs
1/4 cup Pure Honey more for drizzle if desired
1 cup Buttermilk

US Customary - Metric

Instructions

Preheat oven to 400 degrees Fahrenheit and place rack in the middle position.
Heat unmelted butter in your 9-inch cast iron skillet over medium heat on stovetop until melted. Turn heat off, set aside and allow butter to cool slightly. Alternatively, you can use a 9-inch square baking dish. If so, grease with butter and place in oven to heat up.
In a large mixing bowl, add your dry ingredients - flour, cornmeal, granulated white sugar, baking powder, baking soda, salt. Whisk together until thoroughly mixed together.
Make a well in the center of the dry ingredients then add in eggs, honey, and buttermilk, mix until just incorporated. Then add melted butter. Pour batter into hot skillet (you should hear a nice sizzle as it hits the pan).
Bake for 20-23 minutes, or until golden brown on top, around the edges and toothpick comes out clean when inserted directly in the middle. Allow to cool slightly before slicing, and enjoy!

Notes

Overmixing - do not overmix your batter. This can lead to a "tougher" textured cornbread.

No Buttermilk - add 1 tablespoon of fresh squeezed lemon juice or white vinegar to 1 cup of room temperature milk. Mix together and let sit for 5 minutes.

Nutrition