Recipe: Simple Skillet Cornbread

Pin It

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 2 reviews

Simple Skillet Cornbread
Serves: Yields 12 – 14 pieces
 
Inspired by Food and Wine Magazine
Ingredients
  • 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
Instructions
  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!
Notes
We recommend organic ingredients when feasible.

 

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

55 comments to Recipe: Simple Skillet Cornbread

  • Meghan

    This one is really similar to the recipe our family has used for generations. Two things that make it increasingly great: 1-Use just a little oil in the pan as you pre-heat, it makes the crust really crispy which is unique to skillet cornbread. I use the same skillet my great-great aunt used from the early 1900s. 2-We have always added just a teaspoon of sugar. I tried honey, but it threw off the ratio. A little really does bring out the sweetness of the corn, but you can’t taste it. Growing up, we made corn sticks instead of muffins. You can find the cast iron molds in thrift or antique stores and they are nothing short of fun with kids!

  • Diana

    I added 3/4 cup frozen corn kernels to this and served it with the White Bean Chicken Chili from epicurious.com (used coconut milk instead of cream).
    SUPER yummmm!

  • Diana

    I sliced some cornbread the next morning, brushed slices with some extra virgin oil ice oil and a little bit of crush garlic, broiled until the edges were crispy golden and served it with two eggs easy over on top. Some grapefruite alongside and my family enjoyed breakfast

  • Jane Mc

    Just made this tonight with chili beans in gravy and sautéed kale. It was perfect!! Wish I had found this months ago!

  • Karen

    What if I don’t have a skillet… It looks so good, would different pan work?

  • Nikki

    Hi
    I live in the UK and can’t find ground cornmeal, do you think there may be another name for it here? Is it the same as polenta maybe? Thanks

  • Heather

    Finally! A cornbread recipe without sugar. YAY! I’m going to make this gluten free. I’ll let you know how it turns out and what I used for anyone who needs g.f.

Leave a Reply

  

  

  

Rate this recipe (optional):