Fluffy, moist, and gorgeously golden brown, this Skillet Cornbread is the perfect side for lunch or dinner! Homemade and whipped up in a cinch, made with creamy buttermilk and canned sweet corn kernels. This recipe will give those homestyle restaurants a run for their money!
This homemade Skillet Cornbread pairs perfectly with the southwest flavors of our Stovetop Chili! Or try alongside a comfort food classic like these Sour Cream Pork Chops or our hearty Ham and Cabbage Soup.
There’s nothing like cornbread made from scratch. Especially when made in a seasoned cast iron skillet! Slightly sweet and perfectly golden, cornbread really is the best Southern comfort food. With fall fast approaching, the season for chilis and soups, and all those other hearty homemade favorites is upon us. And what better side to round out those dishes than Skillet Cornbread?
This recipe is so simple, even if you’ve never made cornbread before you can’t fail. Mix the meal, pour it into the skillet, pop it in the oven, and you’re good to go!
How To Make Skillet Cornbread
- Begin by preheating the oven to 350°F.
- Place the butter in a 10-inch cast iron skillet and transfer the pan to the oven while you prepare the batter.
- In a large bowl, mix together the flour, cornmeal, baking powder, and salt. Set aside.
- Now, in a separate medium mixing bowl, combine the buttermilk, milk, and eggs. Add the wet ingredients to the dry ingredients and stir to combine.
- Stir in the drained corn and slowly add the melted butter from the cast iron pan. Be careful when removing the cast iron skillet from the oven as the handle will have gotten hot.
- Carefully pour the batter into the hot skillet. Place your cast iron skillet into the oven. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve immediately with extra butter or honey and enjoy while warm.
Tips and Variations
- Creamed corn can be used in place of sweet corn and will yield a moister, more souffle like cornbread. If you opt for the creamed corn, it doesn’t need to be drained.
- If you don’t have a cast iron skillet, a 9×9-inch pan or 9×13-inch pan will work. However, the cornbread will be thinner in a 9×13-inch pan.
- Add in slices or chunks of jalapenos for a surprise of spice in each bite!
- Highly recommend serving with butter or a drizzle of honey on top! The honey goes great if you opt for adding in jalapenos.
Storage and Reheating
Storage: When storing your cornbread, make sure it has cooled completely. Wrap in aluminum foil or plastic wrap and store on the counter, in the pantry, or inside a bread box for 2 days. To keep fresh longer, store in the fridge for up to a week.
Freezing: Store leftover cornbread (or a whole pan) in a ziplock bag for 2-3 months. Be sure to thaw before reheating.
Reheating: The best option to reheat your cornbread and keep it from drying out is to place it back in the oven at 350F for about 10-15 minutes.
- ½ cup unsalted butter
- 1 ½ cups all-purpose flour
- ¾ cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup buttermilk
- ½ cup whole milk
- 2 eggs
- 1 cup canned sweet corn kernels, drained (*See Note)
- Preheat the oven to 350°F.
- Place the butter in a 10-inch cast iron skillet, and transfer the pan to the oven while you prepare the batter.
- In a large bowl, mix together flour, cornmeal, baking powder, and salt. Set aside.
- In a separate medium bowl, combine buttermilk, milk, and eggs.
- Add the wet ingredients to the dry ingredients and stir to combine. Stir in the drained corn, and slowly add the melted butter from the cast iron pan. Carefully pour the batter into the hot skillet.
- Place the skillet in the preheated oven. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- Serve immediately with extra butter or honey.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cornbread. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Creamed corn can be used in place of sweet corn and will yield a more moist cornbread. It does not need to be drained.
*If you don’t have a cast iron skillet, a 9x9-inch pan or 9x13-inch pan will work. The cornbread will be thin in a 9x13-inch pan.
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Nutrition Information:Yield: 15 Serving Size: 1 slice
Amount Per Serving: Calories: 151Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 278mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 4g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.