Name: Skillet Cornbread Recipe
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1 tablespoon granulated sugar; 1 teaspoon kosher salt; 1 ⅓ cups buttermilk; ⅓ cup salted butter, melted and cooled slightly; 2 large eggs, well beaten; 1 tablespoon vegetable shortening (such as Crisco; lard or bacon grease can be substituted)

If you’re on the hunt for a cornbread recipe that’s seriously quick, perfectly tender, and has that irresistible buttery crust, I have just the thing. This Skillet Cornbread Recipe is one of my all-time favorites because it’s simple, uses classic ingredients, and works magic in a cast iron skillet for that golden, crispy edge we all crave. Whether you’re making it for chili night, a BBQ side, or just because, this recipe will become your go-to in no time.

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Why You’ll Love This Recipe

Classic Cast Iron Flavor: Cooking it right in a hot skillet gives it that perfect crispy crust you won’t find in a regular pan.
Simple Ingredients: No mystery add-ins here—just pantry staples straight from your kitchen.
Quick & Easy: You’ll have this on the table in under half an hour, leaving more time to enjoy with friends and family.
Versatile Base: It’s a recipe that loves customization, perfect for adding your favorite extras like cheese or jalapeños.

A close-up of a golden yellow cornbread with a rough crumb texture, being lifted by a silver spatula from a round black pan. The cornbread shows a slightly crunchy top layer with small holes, and the inside looks soft and moist with a dense yellow crumb. A small piece of cornbread sits in the background on a white marbled surface, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic here is in the balance of cornmeal and all-purpose flour to give a tender crumb without being too dense. Plus, buttermilk really makes this cornbread sing with a bit of tang and moisture. Let me walk you through what each ingredient brings to the party.

Yellow cornmeal: Opt for medium grind to get that classic texture—too fine and it’s almost like cake; too coarse and it might feel gritty.
All-purpose flour: Helps give structure and tenderness to the cornbread so it holds together but remains soft.
Baking powder: The secret to that lovely rise; make sure it’s fresh for best results.
Granulated sugar: Balances the corn’s natural earthiness with just a touch of sweetness.
Kosher salt: Always better than table salt here—it seasons evenly without overpowering.
Buttermilk: The tangy moisture that keeps the bread tender and flavorful.
Salted butter: Melted and slightly cooled so it mixes well without cooking the eggs.
Large eggs: Adds richness and helps bind everything together.
Vegetable shortening: For coating the skillet, ensuring a golden crust and easy release; you can substitute lard or bacon grease for extra flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Skillet Cornbread Recipe is such a friendly starting point. You can keep it simple or jazz it up depending on your mood or what’s in the fridge. Here are a few of my favorite ways to switch things up.

Cheddar & Jalapeño Cornbread: I add shredded sharp cheddar and diced fresh jalapeños to the batter—it’s a crowd-pleaser with a little spicy kick.
Bacon-Infused: Crispy bacon bits stirred in, plus I swap the shortening for some of the rendered bacon fat for that smoky depth.
Sweet Honey Cornbread: Swap granulated sugar for honey and drizzle some more on top after baking for a richer, sweeter treat.
Gluten-Free Version: Try a 1:1 gluten-free all-purpose flour and keep the cornmeal as is; results are surprisingly close to the original.

How to Make Skillet Cornbread Recipe

Step 1: Heat the Skillet

Preheat your oven to 425°F and place your 9-inch cast iron skillet inside to heat as the oven warms up. This is a game-changer—you want that pan scorching hot so when you pour in the batter, it immediately starts crisping the edges. Trust me, it makes all the difference!

Step 2: Mix Dry Ingredients

While the skillet heats, grab a large bowl and whisk together the cornmeal, flour, baking powder, sugar, and salt. Mixing the dry ingredients first makes sure everything is evenly distributed before the wet ingredients come into play.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the buttermilk, melted butter (cooled slightly so you don’t scramble your eggs), and beaten eggs until smooth and glossy. This little bowl of goodness is where your cornbread’s moist tenderness starts.

Step 4: Bring It All Together

Slowly add the wet ingredients to the dry, stirring gently just until combined. It’s okay if there are a few small lumps—overmixing can make the bread tough, and you want it tender and fluffy. I’ve learned to stop as soon as I don’t see big patches of flour.

Step 5: Prepare the Skillet and Bake

Carefully (and I mean carefully) pull the sizzling hot skillet out of the oven—use thick oven mitts and place it somewhere safe. Add the vegetable shortening and swirl it around the pan until it melts and coats the bottom and sides. Then pour in your batter, smoothing the top with a spatula.

Bake for 15 to 18 minutes until the top is beautifully golden and a toothpick inserted in the center comes out clean. The edges should pull away slightly from the skillet. It’s absolute perfection at this point.

Step 6: Cool and Serve

Let the cornbread cool in the skillet for about 10 minutes before slicing. I find it’s easier to cut and serve this way. Plus, the cornbread finishes setting up, retaining that tender crumb with a crispy crust. Then go ahead and dig in!

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Pro Tips for Making Skillet Cornbread Recipe

Hot Skillet Is Key: Never skip preheating your cast iron pan—it makes the crust crispy and prevents sticking.
Don’t Overmix: Stir just until combined to keep the crumb tender and avoid toughness.
Use Fresh Baking Powder: I learned this the hard way—old baking powder means flat cornbread, so keep it fresh!
Butter Temperature Matters: Melted butter should be warm but not hot to avoid cooking the eggs prematurely.

How to Serve Skillet Cornbread Recipe

A single square piece of yellow cornbread sits on a white plate, topped with a small square of melting white butter in the center. The cornbread looks soft with a slightly crumbly texture, and a small piece is held on a silver fork lying on the plate’s edge. In the background, there is a clear glass jar filled with iced tea that has a golden amber color, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a fan of keeping it classic with a pat of softened butter on a warm wedge, but sometimes a little drizzle of honey or a sprinkle of fresh chopped chives adds just the right touch. If you’re feeling bold, a smear of jalapeño jelly or a dab of sour cream can elevate the experience.

Side Dishes

This cornbread pairs beautifully with hearty chili, southern-style greens, or even smoked BBQ ribs. For a weeknight meal, I love it alongside a bowl of creamy tomato soup or pulled pork sandwiches—the crispy edges perfectly soak up sauces and dips.

Creative Ways to Present

For family dinners, I sometimes bake this cornbread in smaller cast iron skillets to create individual servings—so fun! Another favorite? Topping it with freshly grated cheddar and broiling it for a few minutes for a bubbly cheesy crust that disappears fast.

Make Ahead and Storage

Storing Leftovers

I store leftover cornbread wrapped tightly in aluminum foil or an airtight container at room temperature—it stays fresh and tender for up to 5 days. It’s great snacking material or ready to accompany your next meal.

Freezing

If I want to keep it longer, I slice the cornbread into wedges and pop them in a freezer-safe bag. It freezes beautifully for up to three months without losing that lovely texture. Just make sure to thaw fully before reheating for best results.

Reheating

To bring leftovers back to life, I reheat wedges in a 350°F oven for about 10 minutes to revive the crispy edges. The microwave works too if you’re in a hurry—just cover loosely to retain moisture but expect less crunch.

FAQs

Can I use a different pan instead of cast iron for this Skillet Cornbread Recipe?

You absolutely can, but the key to great cornbread crust is that hot cast iron skillet. If you don’t have one, a heavy oven-safe skillet like stainless steel works okay, though you might miss out on that signature crispy edge. Avoid thin pans as they won’t retain heat well.
Can I make this Skillet Cornbread Recipe dairy-free?

Yes! Substitute the buttermilk with a dairy-free milk mixed with a tablespoon of lemon juice or vinegar, and replace the butter with a plant-based alternative or coconut oil. Just keep in mind the flavor and texture might be a little different but still tasty.
What’s the best way to add mix-ins like cheese or jalapeños?

Gently fold shredded cheese, diced jalapeños, or even cooked corn kernels into the batter right after combining wet and dry ingredients. Don’t overmix—just enough to distribute evenly. This ensures each bite is flavorful without weighing down the bread.
How do I know when the Skillet Cornbread is done baking?

Look for a golden brown top and edges pulling slightly away from the skillet. The best test is a toothpick inserted into the center—it should come out clean or with a few moist crumbs but no raw batter.

Final Thoughts

I absolutely love how this Skillet Cornbread Recipe turns out every time. It’s warm and inviting, just like a hug in bread form, and honestly, it’s saved me on more busy nights than I can count. Whether you’re a seasoned cook or just starting out, this recipe is straightforward, forgiving, and endlessly satisfying. I hope you enjoy making it as much as I do—your kitchen (and your stomach) will thank you!