Skillet Cornbread

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This cast iron skillet cornbread is perfect for serving up with your favorite Southern inspired meals. Crunchy and buttery on the outside, and perfectly moist on the inside. You’ll never want to make it any other way ever again!

Who doesn’t love a sizzling hot skillet of fresh and delicious cornbread? This classic old fashioned food is ALWAYS welcome in my kitchen, how about you?

This recipe for skillet cornbread comes straight from my MIL. She has graced my kitchen with her classic banana bread recipe as well as my ever-popular Russian tea cakes.

Over the years of eating her fabulous cornbread, I’ve turned to baking it in my own kitchen and adapted it to many different pans, sizes of batches, and with all different kinds of varied ingredients. I’ve even tried making it a little “healthier,” but quickly realized that is not worth it at all and full steam ahead is the only way I like my homemade cornbread.

I’m going to be showing you how to make my MIL’s most delicious, most versatile (we’ll get to that part!), and simplest skillet cornbread you’ll ever make. This is not a fussy recipe, which means you don’t have to worry about the temperature of the eggs, or how soft the butter is. If that’s not true comfort food, I don’t know what is.

This is a Southern inspired recipe, but I can’t claim 100% authenticity because helloooo, lifelong Pennsylvania resident and also, this cast iron cornbread recipe does include [gasp!] sugar. Apparently this is a very controversial subject when it comes to cornbread, I’ve come to learn.

I like to stay away from the controversy, but I do like my cornbread just a little sweet. Is that a crime? If so, lock me up and throw away the key, because I’m going in for a big slice of this slightly sweetened cornbread that’s great with a little butter or honey (or or or try my cinnamon honey butter!)… Your preference, of course.

Cast iron skillets heat evenly, and retain their heat way better than a standard stainless steel skillet. This makes for a deliciously crispy crust, and perfect results every single time.

That being said, if you don’t have a cast iron skillet, no worries! You can totally make this in an 8 or 9″ square or round baking pan or even a 9″ x 13″ baking pan.

If you’re into doubling this recipe, I highly suggest going that 9″ x 13″ route, and there are plenty of notes in the recipe regarding bake times and sizes of pans (I told you it was versatile!).

Your homemade cornbread will still be delicious, but it just won’t have that signature crispy outer crust of a classic skillet cornbread.

In fact, you can use whatever milk you happen to have on hand!

I’ve made this recipe with many variations of milk, and they’ve all come out absolutely delicious. I’ve even used non-dairy milks with great success! There are plenty of notes in the recipe regarding the milk situation as well, so check that out. You may even be able to avoid a trip to the grocery store (spoiler alert: the original recipe calls for evaporated milk, and I have also used heavy cream).

This skillet cornbread recipe is super forgiving, so feel free to make substitutions when it comes to the milk portion of the recipe with the notes I’ve included.

For your wet ingredients, you’ll need some melted butter, milk (whatever kind it is you choose), and 2 large eggs.

See? Totally simple!

For this recipe, you’ll need an 8 or 9″ cast iron skillet. Cast iron skillets make for a crisp, crunchy outer crust that just can’t be duplicated.

To get started, you’re going to want to preheat your oven nice and toasty to 400ºF (204ºC). Pour 5 tablespoons of the melted butter into the cast iron skillet and set it aside for now.

Now, it’s time to mix up the batter.

Grab a large bowl and whisk together your dry ingredients (cornmeal, all purpose flour, sugar, baking powder, and salt).

Once that is combined well, add in the remaining 5 tablespoons of melted butter, the milk, and the lightly beaten eggs.

Stir JUST until the batter comes together and all the dry ingredients are moistened. Do your best to press out any large pockets of flour while also being very careful to not overmix the batter, as that can make your skillet cornbread quite dense! A light touch is all that is needed.

Remove your skillet cornbread from the oven and place on a heatproof surface. Let it cool for about 15 minutes before slicing and serving.

Store your leftovers in a covered container for up to 5 days at room temperature. If you want to store your skillet cornbread for longer, you can easily refrigerate or freeze it.

This homemade cornbread freezes really well, and will last up to 3 months in the freezer if stored properly. Once you’re ready to enjoy it, just thaw it at room temperature for a few hours before serving. I like to toast slices in the toaster oven or under the broiler a bit if it’s been refrigerated or frozen.

This skillet cornbread recipe reserves 5 tablespoons of butter just for the cast iron skillet, and this is plenty to give that crispy outer crust and prevent your cornbread from sticking.

If you still have problems with your skillet sticking after using ample amounts of fats and oils, you may want to try preheating the skillet before adding the batter. This works like a charm for those newer skillets that tend to stick.

Honestly, this homemade cornbread recipe is so good, I’d venture to say you can plan your main dish around it.

So don’t miss out on the opportunity to make up a batch of my Nashville style shredded hot chicken! Another Southern inspired recipe with BIG flavor. It pairs perfectly with some coleslaw, a big fluffy bun, and a big slice of this crispy skillet cornbread!

I think you’ll be pleased with how simple, easy, and tasty this cornbread is, and let’s all give a high five to my fab MIL for bringing it to us. An amazing husband, awesome BILs, and delish recipes. I think I hit the jackpot with her!