Recipe: Simple Skillet Cornbread

This skillet cornbread is super easy to make and would be a great compliment to so many dishes like chili, black eyed peas (or other beans), slow cooker pulled porktortilla soup, lentil soup (with sausage), split pea soup (with bacon), BBQ chicken or ribs, collard greens, or a big holiday dinner! How do you love to eat your cornbread?

Simple Skillet Cornbread from 100 Days of #RealFood #cornbread


5.0 from 4 reviews
Simple Skillet Cornbread
Serves: Yields 12 - 14 pieces
Inspired by Food and Wine Magazine
  • 2 cups fine ground cornmeal
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups buttermilk
  • 2 large eggs
  • 5 tablespoons melted butter
  1. Preheat a 9 inch (seasoned) cast iron skillet in a 450 degree F oven for at least 10 minutes.
  2. In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.
  3. Make a well (hole) in the center of the mixture and drop in the buttermilk, eggs, and melted butter. Use a fork to mix the wet and dry ingredients together until thoroughly combined.
  4. Pour the cornbread batter into the hot skillet (I didn't even take it out of the oven to do this), and bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, about 18 minutes.
  5. Serve warm and freeze the leftovers for a rainy day!
We recommend organic ingredients when feasible.


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  • Comments

    1. Irene |

      Great, super easy recipe! I added organic, frozen corn kernels to the batter just before pouring into the skillet and it made it amazing!

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