Simple Skillet Cornbread

9 Reviews / 4.9 Average
Inspired by Food and Wine Magazine, I've created a Simple Skillet Cornbread that is ready in about 30 minutes. It pairs perfectly as a side during summer cookouts and BBQs, with chili in the cooler months, and freezes well to enjoy later.
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Simple Skillet Cornbread from 100 Days of #RealFood #cornbread

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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?

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89 thoughts on “Simple Skillet Cornbread”

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Recipe Rating

  1. 5 stars
    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!

  2. 5 stars
    My first time making cornbread, and it turned out really well, thanks. How would you recommend reheating it?

  3. 5 stars
    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.

  4. 4 stars
    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.

  5. 5 stars
    Great, super easy recipe! I added organic, frozen corn kernels to the batter just before pouring into the skillet and it made it amazing!