Cast Iron Skillet Cornbread

This Cast Iron Skillet Cornbread is a southern staple. A tender and fluffy center with the crispy edges everyone loves, this recipes uses only 4 ingredients and easily whipped up in 5 minutes!

The Best Cornbread Recipe

I love a warm slice of cornbread. It goes so perfectly with everything from barbecue ribs, to soups, and casseroles! I even eat it for breakfast with some honey.

It’s easy to make with simple ingredients you probably already have in your pantry and is perfect for a busy weeknight.

And don’t forget to put a large pat of butter on top! Great with French onion chicken or a bowl of chowder!

What is Skillet Cornbread?

Cornbread is any quick bread that contains cornmeal and a leavening agent – usually baking powder. 

While cornbread can be baked in a traditional square or rectangular baking dish, to be truly southern, it needs to be made in a cast iron skillet.

When you heat the skillet with a little oil in it, like lard, butter, or bacon grease and then add the batter, it gives you those crispy edges everyone tries to grab first. You can’t really get those in a glass baking dish.

If you love skillet meals, check out this easy to make chicken pot pie in a skillet.

Ingredients Needed

Cornbread Mix – I like to use White Lily self rising buttermilk cornbread mix. It already contains the baking powder and baking soda that you need to make it fluffy.

Milk – Whole milk is the best but you can also use buttermilk.

Oil – Vegetable oil is the best because it has the highest smoke point and you need that for the high temperature in the oven.

Egg – 1 Large egg is all that is needed.

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Cornbread Variations

Skillet cornbread is absolutely delicious on its own, especially when you top it with a pat of butter. But if you’d like to spice up this traditional recipe, feel free to try the following add-ins!

• Add bacon and use bacon grease when heating up the skillet.
• Add corn, cheese, or jalapeno for more flavor.
• Switch out the milk for buttermilk or use half sour cream and half milk.
• Add 1-2 tablespoons of fresh rosemary, thyme, chives, or parsley.

How to Make Skillet Cornbread

First: Preheat the oven to 425F. Place 2 tablespoons oil in the skillet, turn to coat the bottom and place in the oven.

Second: In a large bowl, combine the cornmeal mix, vegetable oil, the milk, and the egg. Mix until just combined. Do Not Over Mix.

Third: Carefully remove the hot skillet from the oven. Gently pour the batter into the hot cast iron pan.

Fourth: Bake the cornbread in the oven for 20 minutes or until golden brown. Remove and let cool for a few minutes. Cut into wedges and enjoy!

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until warmed through.

Why does my cornbread stick to my skillet?

Season your cast iron skillet: Prior to your first use, your cast iron skillet needs to be seasoned. Seasoning is an easy and necessary step when using a cast iron skillet.

Preheat the skillet: Preheating has a two-fold effect. It helps prevent sticking but also helps create that beautiful crispy crust.

Use only real oil or fat on the skillet: While you can use lots of different types of fat or oil, do not use cooking spray.

Let the cornbread batter rest: Prior to heating your cast iron skillet, make the batter. While the skillet is heating to temperature in the oven, the cornbread batter needs to rest for at least 10 minutes.

Allow the cornbread to cool in the pan: Cornbread should rest for approximately 10 minutes in the skillet. This allows it to continue to cook in the center and cool around the edges.

I don’t have a mix can I make it from scratch?

Of course! To make from scratch: use 1 cup flour, 1 cup cornmeal, 2 tablespoons sugar, 1 teaspoon salt, 1 tablespoon baking powder, 1/2 teaspoon baking soda in place of the cornbread mix.

Then add the milk, egg, and oil as directed in the recipe.

Tips for No Leftovers

• Be sure the cast iron skillet is screaming hot so when you pour the corn bread batter in the skillet it makes the bottom crust extra crispy.
• Using buttermilk and eggs instead of regular milk and egg gives it a great flavor.
• Do not over mix the batter as it will get tough. Mix it until just combined. It might be slightly lumpy.
• This recipe works best in an 8 inch skillet.
• For a smoky flavor use bacon drippings in the pan when preheating.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This Southern Skillet Cornbread Recipe is easy to make, requires only 4 ingredients, and is made in a cast iron skillet for those gorgeous, crunchy edges.

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