Cornbread baked in a hot, cast iron skillet comes out with a beautiful crust and soft interior. This simple recipe takes about 30 minutes to make.
What makes this cornbread so good?
- Texture. This skillet cornbread is moist and tender. Some versions of cornbread are really dry and crumbly. Not this one! The texture is almost cake-like but not as sweet.
- Flavor. Thanks to the cornmeal, the flavor of this is top-notch.
- Simple. You don’t need anything special to make this. So don’t worry about having to get buttermilk. Plus, it’s a one-bowl recipe. Just mix everything in a large bowl and you’re ready to bake.
- Quick. A batch takes about 30 minutes to make.
- Versatile. Serve this alongside your favorite chili or enjoy a toasted slice for breakfast.
Why Bake Cornbread in a Cast Iron Skillet?
Baking cornbread in a skillet is a classic way to make it. But why? The simple answer is…it makes amazing cornbread.
This is because cast iron is great at holding onto heat. So when you preheat the skillet before adding the batter, a delicious crust begins to form immediately upon contact. But the skillet doesn’t cool down too much.
This means the cornbread bakes quickly in the hot skillet.
And that hot pan gives us a lovely golden crust on the bottom and edges of the cornbread that you just don’t get with a cake pan.
Ingredients.
Here’s a quick overview of the ingredients that you need to make this cornbread. As always, the full recipe with measurements and instructions is included at the bottom of the post.
- Cornmeal. If you like your cornbread with a crumbly texture, use a coarse cornmeal. For a cakey texture, you want to use a finely ground cornmeal, like Quaker.
- Flour. All-purpose flour makes for a tender crumb.
- Sugar. A little sugar adds a subtle sweetness and helps the cornbread to brown.
- Eggs. Provides structure and helps keep the cornbread from crumbling.
- Milk. Brings the batter together. Use your favorite milk. If you love buttermilk cornbread, you can use buttermilk in the recipe.
- Oil. Adds richness and keeps the cornbread moist.
- Baking Powder. This helps the cornbread to rise.
- Salt. Enhances all the other flavors.
What’s the Best Cornmeal for Cornbread?
The best cornmeal to use depends on what cornbread texture you prefer. For a crumbly cornbread with a crunchy texture, use coarse cornmeal. If you love a cake-like crumb, use finely ground cornmeal, like Quaker brand.
How to Make Cornbread in a Cast Iron Skillet.
Remember: the secret to this recipe is preheating the skillet.
Heat your oven and your skillet.
Place your empty skillet into the oven. Then turn the oven on. This way the skillet warms up as the oven is heating.
If you forget to place the skillet into the oven, no problem. Just heat it up on the stove before you’re ready to use.
Make the batter.
Once the oven reaches the correct temperature, make the batter.
Stir the dry ingredients together in a large bowl and then add the wet ingredients.
Mix until the batter is smooth. I use a large whisk for this but an electric mixer works great too!
Grease the hot skillet.
Carefully grease the hot skillet with either a light brush of oil or a spray of nonstick cooking spray. Even if your skillet has a wonderful seasoning, it needs oil before you add the batter.
Add the batter.
Pour the batter into the greased skillet. Since the skillet is hot, it will sizzle lightly. Carefully spread the batter into the pan. I like to use either the back of a spoon or a silicone spatula.
Bake until Brown.
Return the skillet to the oven and bake until the edges are brown. A pan takes about 20 minutes.
When it’s done, I like to spread a pat of butter over the top. This isn’t required but I love the hint of buttery richness it adds.
Common Cornbread Questions and Answers!
If you’re using a really coarsely ground cornmeal, you can soak it for a few hours in the milk before using. This is an optional step that helps make the coarse cornmeal a bit more tender.
Absolutely. Simply replace the milk with the same amount of buttermilk.
Preheat your oven to 425℉. This helps the cornbread brown nicely on the outside and remain soft in the middle.
For muffins, I’d use my easy corn muffin recipe. It includes the amounts and the baking time for a batch of muffins.
What to Serve with Cornbread.
- Veggie Chili.
- Shredded BBQ Chicken (instant pot recipe)
- Sloppy Joes. (instant pot recipe)
Storage Tips.
Cornbread is best enjoyed the day it’s made. However, this one keeps nicely on the counter for up to three days. After the cornbread is cool, wrap it tightly so it doesn’t dry out.
How to Freeze Cornbread.
Wrapped tightly, you can freeze this cornbread for up to 2 months. When you’re ready to enjoy, thaw it on the counter or in the refrigerator.
Easy Skillet Cornbread
Easy Skillet Cornbread takes only a few minutes to make. Perfect served with a bowl of chili or alongside a roast chicken.
Ingredients
- 1 cups cornmeal (5 ½ ounces; 155 grams)
- 1 cup all-purpose flour (4 ½ ounces; 127 grams)
- ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk (8 ounces; 226 grams)
- 4 tablespoons oil or melted butter (2 ounces; 56 grams)
- 2 large eggs
Instructions
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Place an 8-inch oven-safe cast iron skillet on the middle rack of the oven. Preheat oven to 425℉.
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Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add milk, oil, and eggs. Whisk until smooth.
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When oven reaches 425℉, remove the skillet from the oven. Lightly grease it with a little vegetable oil. (Do this even if you have a well-seasoned skillet.)
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Spread the batter into the hot skillet. Return the pan to the oven.
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Bake until golden brown, about 18 minutes.
Remove the skillet from the oven. Carefully spread a little butter over the top—optional.
Becky says
What gluten free flour do you use in this cornbread? Rice, sweet rice or combination?
Elizabeth says
If you want to make this gluten-free, I’d use Bob’s 1:1 Baking Flour.