Warm, buttery skillet cornbread is the perfect balance of sweet cornmeal and rich buttermilk with melt-in-your mouth tenderness in every bite! With crispy, golden edges from the cast iron skillet, it’s the perfect comfort side dish to any meal.
Why I Love This Recipe
- Made from scratch: Southern skillet cornbread is fluffy, golden and made from real ingredients like cornmeal, buttermilk and butter!
- Quick and easy: In just half an hour your kitchen will be full of the amazing smell of fresh baked cornbread!
- Soft and flavorful: Tender and moist with a buttery crust this skillet cornbread recipe has the best texture and will get devoured down to the last crumb!
- Versatile side dish: Enjoy cornbread all year long as a side to soup or chili to roast chicken or BBQ ribs although it’s just as great by itself with a smear of butter.
- Cornbread muffins: Make batter the exact same way, however pour into a 12-cup muffin tin. Bake at 350°F for 17 to 20 minutes.
- Milk: Instead of buttermilk try a combination of milk and sour cream.
- Savory add-ins: Add chopped cooked bacon or chorizo, cheddar cheese, green onions, green chilies or jalapenos.
- Corn kernels: Add in 1/2 cup creamed corn, fresh or frozen corn kernels. Leftover honey butter skillet corn would be amazing!
- Bacon grease: Coat the cast iron skillet in bacon grease instead of butter for a traditional southern cornbread taste!
- Reduced sugar: Reduce the added honey or sugar if desired.
How to Make Skillet Cornbread
In a large bowl whisk eggs, then add wet ingredients of buttermilk and honey. To the same bowl add dry ingredients of flour, cornmeal, baking powder, baking soda and salt and use a wooden spoon to mix until just until combined. Gently stir in 7 Tablespoons of the melted butter.
Add 1 Tablespoon melted butter to pre-heated cast iron skillet and swirl to coat. Pour the cornbread batter into the hot skillet and bake at 375°F for 20 to 22 minutes until golden brown. To test for doneness insert a toothpick into the center, it should come out clean or with a few moist crumbs.
Let cool slightly before serving then slice the skillet cornbread into squares or wedges. Serve warm with butter or honey, if desired.
Storing and Freezing Instructions
Leftover cast iron skillet cornbread can be stored at room temperature wrapped in foil or in a Ziploc bag for 1 to 2 days.
To freeze, cool cornbread completely then wrap in aluminum foil or place in a freezer safe bag. Store in freezer for 1 to 2 months. Thaw at room temperature or in the refrigerator overnight. Reheat skillet cornbread pieces by wrapping them in aluminum foil and placing in the oven at 300°F until warmed through.
Optional toppings: Butter and Honey
- Preheat the oven to 375°F. Place a 9-inch cast iron skillet in the oven to preheat.
- In a large measuring bowl, whisk the eggs. Add in the buttermilk and honey.
- Using a dough whisk or wooden spoon, mix in the flour, cornmeal, baking powder, baking soda and salt just until combined. Reserving 1 Tablespoon melted butter for the skillet, stir in the remaining 7 Tablespoons melted butter, being careful not to overmix.
- Using hot pads, remove skillet and add 1 Tablespoon melted butter and swirl to coat the skillet. Pour the batter into the skillet. Bake 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving. Slice into 20 squares. Best served warm with a little butter and honey, if desired, on top.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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