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 3 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.

 

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Comments

  1. 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

    • Assistant to 100 Days (Amy) |

      Hi Nikki. Maybe Maize Meal or polenta? The consistency might be a bit different, too. ~Amy

  2. 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.

  3. Michelle |

    Thanks so much for the recipes! So far all the ones I have tried have been easy and delicious. I baked in muffin tins and it turned out fantastic!

  4. JoLynn |

    Anything I can sub out for the buttermilk? We’re a dairy free family.

  5. Rachael |

    I am SO SO SO thankful for this recipe. Finally a recipe without wheat flour in it. More savory than the one I grew up with in the south; it is delicious! Kid approved. =) Thank you so much for sharing. Yum!

  6. Jennifer |

    Will this recipe work for cornbread muffins?

    • Cindy |

      I just made mini-muffins and they came out fine. I baked at 350 for 10-12 minutes. I found them to be a little bland as muffins though; I may add a little sugar next time.

    • Jane |

      This is my go-to cornbread recipe! My 18 month old daughter loves muffins, so today I made it into muffins by putting a little butter in each cup, putting it in the oven so it could melt, then pouring the batter in. It gave the outside a little crisp, like the skillet cornbread. I also added honey for my preference this time, I tried it at 350, but ended up turning it up to 375 at the end. I think I will cook them at 375 next time. They are so soft and moist and yummy!

  7. Kristy |

    This looks awesome. I don’t have a cast iron skillet and I’m just wondering if there is another comparable dish to bake it in. Would a 9×9 glass dish work? Or a muffin tin? Thanks!

    • Amy Taylor (comment moderator) |

      Hi there. You can make this in a glass baking dish. ~Amy

  8. Samantha |

    Where is the recipe? I only see the picture

    • Amy Taylor (comment moderator) |

      Hi Samantha. We had a brief WordPress hiccup last week. All is well now. ;)

  9. Bridget |

    I followed the recipe with the exception of making this in a baking dish (vs a skillet) per your suggestion to a previous commenter. The texture was very crumbly and the bottom of the bread was very eggy. Any idea on how to improve?

    • Amy Taylor (comment moderator) |

      Hi Bridget. I am not sure. That has not been my experience with this recipe. Did you use a fine ground cornmeal? It will absorb liquid better.

  10. Amy |

    Looking for a dairy free cornbread recipe. I am not sure if using almond milk would work in this case. The other cornbread recipe I saw here had cheese and sour cream. Anyone tried a milk alternative in place of buttermilk?

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