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 pork, tortilla 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
Inspired by Food and Wine Magazine
Ingredients
- 2 cups whole-grain cornmeal, finely ground
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 eggs
- 5 tablespoons butter, melted
Instructions
- Preheat a 9 inch (seasoned) cast iron skillet in a 450 degree F oven for at least 10 minutes.
- In a large bowl, whisk together the cornmeal, salt, baking powder, and baking soda.
- 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.
- 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.
- Serve warm and freeze the leftovers for a rainy day!
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Simple Skillet Cornbread
Amount Per Serving
Calories 71 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Cholesterol 43mg14%
Sodium 323mg14%
Potassium 67mg2%
Carbohydrates 2g1%
Sugar 1g1%
Protein 2g4%
Vitamin A 235IU5%
Calcium 47mg5%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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Love this recipe! I sometimes make it egg free (I use flax eggs) and dairy free (unsweetened almond milk, coconut oil for butter) and it still turns out great!
My first time making cornbread, and it turned out really well, thanks. How would you recommend reheating it?
Hi. I reheat it in the oven if I have time or in the microwave if I’m short on it. :)
Can you substitute eggs for something else or u have to have them?
Hello. We have not tried making this without eggs.
I made this cornbread for my husband.He is a picky when it comes to cornbread.He loved it! Told me to be sure to keep making it.
Excellent! My standard cornbread recipe uses half cornmeal and half flour, but I like this version using all cornmeal even better! It comes out of the cast iron skillet clean too! Using butter and adding the salt was too salty for our liking. I might add a tablespoon of honey next time and reduce the salt.
Outstanding! Moist and delicious! Best all cornmeal cornbread I have made.
Hi, I don’t have a cast iron skillet. Can I use stainless steel? Thank you!
Hi Lauren. You can. As long as it is a pan designed for oven use without any plastic parts.
Can I use a 10″ skillet? I don’t have a 9″ one. Thank you!
Sure, it will just have less depth.
Do you have to use a skillet? I dont have one. Thanks!
Hi. You can use a baking dish.
Thank you !!!
Hi I love your recipes but I was wondering what you could you for buttermilk my husband cant have dairy Thank you :)
Hi. This is the recipe I use for a buttermilk sub: http://www.glutenfreegigi.com/dairy-free-buttermilk-substitute-for-baking/. Hope it helps. ;)
Great, super easy recipe! I added organic, frozen corn kernels to the batter just before pouring into the skillet and it made it amazing!
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?
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?
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.
Where is the recipe? I only see the picture
Hi Samantha. We had a brief WordPress hiccup last week. All is well now. ;)
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!
Hi there. You can make this in a glass baking dish. ~Amy
Will this recipe work for cornbread muffins?
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!
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.
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!
Anything I can sub out for the buttermilk? We’re a dairy free family.
Hi there. While we haven’t tried subs in this recipe, you might find this helpful: http://thecoconutmama.com/2012/11/dairy-free-buttermilk-replacement/. The same can be done to almond milk. ~Amy
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!