Skillet Cornbread Recipe

If there’s a dish that radiates pure, homey comfort, it’s skillet cornbread. This irresistible classic is golden at the edges and moist within, with just the right touch of sweetness thanks to a swirl of honey and a hint of brown sugar. Whether you grew up savoring its crumb alongside steaming bowls of chili or are just discovering its magic, this recipe promises a crisp-edged, tender result every single time. The sweet-and-salty honey butter brings it all together for the ultimate side—or even a snack on its own. Gather your ingredients and let’s put that skillet to work!

Ingredients You’ll Need

Every bite of this skillet cornbread depends on a mix of honest, straightforward ingredients. Each one is key, building unforgettable flavor, a crave-worthy texture, and that signature sunny color.

• Butter (8 tablespoons melted + 1 tablespoon for the skillet): Adds richness to the crumb and encourages those irresistible, crispy edges.
• Canola oil (2 tablespoons): Keeps the cornbread extra moist and ensures a tender texture.
• Egg (1 large, room temperature): Binds everything together and adds valuable richness.
• Light brown sugar (⅓ cup lightly packed): Brings subtle caramel notes and a soft, moist interior.
• Honey (3 tablespoons for batter, 2 tablespoons for honey butter): Imparts its unique floral sweetness and helps caramelize the crust.
• Yellow cornmeal (1 cup): The star of the show—gives skillet cornbread its signature taste and golden color.
• All purpose flour (1 cup): Balances the cornmeal for a perfectly tender crumb, never dry or gritty.
• Baking powder (1½ teaspoons): Lifts the batter for just the right amount of height and fluffiness.
• Kosher salt (1 teaspoon): Brightens every bite and balances the sweetness perfectly.
• Buttermilk (1 cup, room temperature): Adds moisture and tang, giving skillet cornbread a delightful depth.
• Non-stick cooking spray: Prevents sticking and ensures easy release from your hot skillet.
• Salted butter (8 tablespoons, softened): Forms the creamy base for luscious honey butter—don’t be shy!
• Cinnamon (½ teaspoon): Warms up the honey butter with gentle spice—totally optional but very rewarding.

How to Make Skillet Cornbread

Step 1: Heat Your Skillet

Start by preheating your oven to 400℉ with your 8 or 9-inch cast iron skillet inside. Letting the skillet heat up ensures a gorgeously crisp, golden crust—the signature of truly great skillet cornbread. That sizzle when you add the batter means extra flavor and texture in every slice!

Step 2: Mix Your Wet Ingredients

In a medium bowl, whisk together the melted butter, canola oil, room-temperature egg, light brown sugar, and honey. Whisk vigorously—this blend forms the flavorful, moist backbone of your cornbread and helps dissolve the sugars evenly.

Step 3: Sift the Dry Ingredients

Meanwhile, combine the yellow cornmeal, all-purpose flour, baking powder, and kosher salt in a metal strainer or fine sieve. Sift half of this mixture into the wet ingredients. Sifting lightens the batter and banishes lumps, setting the stage for a perfectly even crumb.

Step 4: Alternate Dry Ingredients and Buttermilk

Gently fold in the first half of the dry mixture into the wet base. Follow with half of the buttermilk, folding carefully—no need to overmix! Repeat with the remaining dry ingredients and finish with the remaining buttermilk, mixing until everything is just combined. A few streaks are okay—the less you stir, the more tender your cornbread.

Step 5: Bake in the Skillet

Carefully remove your hot skillet from the oven (use oven mitts!) and give it a light mist of non-stick spray before adding 1 tablespoon of butter. Let the butter melt and swirl to coat the bottom and sides of the pan. Immediately pour in your batter, smoothing the top if needed. Slide the skillet back in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. The edges should look golden and crisp—a sure sign it’s ready.

Step 6: Make Honey Butter

While your skillet cornbread bakes, whip up the honey butter. In a bowl, mash together softened salted butter, honey, and cinnamon until completely smooth. Feel free to taste and tweak: more honey for extra sweetness, a pinch of salt if you prefer it a bit savory, or more cinnamon for warmth. This easy honey butter is the game-changing, creamy finish your cornbread deserves.

Step 7: Rest, Slice, and Serve

As tempting as it is to dig in right away, allow your skillet cornbread to rest for at least 15 minutes. This resting makes for cleaner slices and a supremely moist crumb. Serve warm, topped generously with that dreamy honey butter on each slice.

How to Serve Skillet Cornbread

Garnishes

Upgrade each piece with a generous smear of honey butter, a sprinkle of flaky sea salt, or even a dusting of extra cinnamon right before serving. For a brunchy twist, try a spoonful of fruit preserves or a drizzle of maple syrup. These final flourishes make for a picture-perfect skillet cornbread that tastes as good as it looks.

Side Dishes

Skillet cornbread’s versatility shines next to hearty chilis, soups, and stews. It’s magic with slow-cooked beans, summer barbecue, or even a big salad for a lighter meal. You honestly can’t go wrong—its toasty flavor complements everything!

Creative Ways to Present

Try cutting your skillet cornbread into wedges for classic charm, or slice it into chunky squares for easy snacking. Make cornbread croutons for salad, or layer pieces in a Southern-inspired trifle with pulled pork and coleslaw for a showstopping twist. However you serve it, everyone will come back for seconds!

Make Ahead and Storage

Storing Leftovers

Resist the urge to just leave your skillet cornbread in the pan overnight—wrap leftover slices in foil or store them in an airtight container at room temperature for up to two days, or pop them into the fridge if you want them to last a bit longer. The honey butter should be refrigerated separately.

Freezing

Skillet cornbread freezes surprisingly well! Allow it to cool completely, then wrap wedges or squares tightly in plastic wrap and then in foil. Store in a freezer bag or airtight container for up to three months. Thaw at room temperature so it retains its fluffy texture.

Reheating

For that just-baked warmth, wrap slices loosely in foil and heat in a 325℉ oven for 10–15 minutes. You can also use a toaster oven or give individual pieces a quick zap in the microwave, but the oven will best restore that irresistible crispness to the edges. Don’t forget an extra dab of honey butter on top!

FAQs

Can I use white cornmeal instead of yellow for skillet cornbread?

Absolutely! White cornmeal produces a slightly milder flavor and lighter color, but your skillet cornbread will still turn out fluffy and delicious. The difference is mostly visual, so use whichever you have on hand or prefer.

What makes skillet cornbread different from regular cornbread?

The magic is all in the skillet! Preheating the cast iron creates a wonderfully crisp, golden crust on the bottom and sides that’s tough to achieve in a regular baking dish. It also gives a richer, slightly toasty flavor to each bite.

Can I make skillet cornbread without buttermilk?

In a pinch, you can substitute with a mixture of regular milk and a tablespoon of lemon juice or vinegar. Stir and let it sit for a few minutes before using. It won’t be quite as tangy, but your cornbread will still turn out beautifully tender.

How can I make skillet cornbread gluten-free?

For a gluten-free version, simply swap the all-purpose flour for your favorite gluten-free blend—just make sure it contains xanthan gum or a similar binder for the best structure. Check your cornmeal, too, to ensure it’s certified gluten-free.

Why is my skillet cornbread dry or crumbly?

Be sure not to overmix your batter, and don’t overbake! Check for doneness a few minutes early, as every oven and skillet is a little different. Also, measuring ingredients accurately—especially cornmeal and flour—will keep everything moist and tender.

Final Thoughts

If you’re craving something cozy, golden, and crave-worthy, this skillet cornbread will absolutely hit the spot. Try it warm from the pan, slathered in honey butter, and shared with your favorite people—there’s nothing more welcoming. Happy baking!

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