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

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.