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    Home » Bread and Muffins

    Cast Iron Skillet Cornbread

    Mar 1, 2024 · 2 Comments

    Jump to Recipe

    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.

    Cornbread sliced in a skillet. Off to the side, a stick of butter on a holder and a slice of cornbread on a plate.

    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?

    Oiling 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.

    Ingredients for cast iron skillet cornbread on the counter.
    • 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. 

    The four steps for mixing skillet cornbread batter. 1. Dry ingredients in the bowl. 2. Dry ingredients whisked. 3. Adding wet ingredients. 4. Skillet cornbread batter.

    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. 

    (left) Cornbread batter in cast iron skillet. (right) cornbread baked in skillet.

    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!

    Slice of cornbread on a plate with a pat of butter and drizzle of honey.
    Should I soak the cornmeal?

    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.

    Can I use buttermilk?

    Absolutely. Simply replace the milk with the same amount of buttermilk.

    What’s the best temperature for baking cornbread?

    Preheat your oven to 425℉. This helps the cornbread brown nicely on the outside and remain soft in the middle.

    Can I use this recipe for muffins?

    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. 

    Cornbread sliced in a skillet. Off to the side, a stick of butter on a holder and a slice of cornbread on a plate.
    Print

    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. 

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 12 servings

    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

    1. Place an 8-inch oven-safe cast iron skillet on the middle rack of the oven. Preheat oven to 425℉.

    2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add milk, oil, and eggs. Whisk until smooth.

    3. 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.)

    4. Spread the batter into the hot skillet. Return the pan to the oven.

    5. Bake until golden brown, about 18 minutes.

      Remove the skillet from the oven. Carefully spread a little butter over the top—optional.

    Reader Interactions

    Comments

    1. Becky says

      November 11, 2017 at 12:59 pm

      What gluten free flour do you use in this cornbread? Rice, sweet rice or combination?

      Reply
      • Elizabeth says

        November 30, 2017 at 11:50 am

        If you want to make this gluten-free, I’d use Bob’s 1:1 Baking Flour.

        Reply

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    Elizabeth Barbone

    Elizabeth Barbone is the founder and recipe developer behind Cook Fast, Eat Well. A food writer for over 15 years, she's built a reputation for creating easy recipes that work.

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