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.
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!
Creamy Mushroom Vegetable Soup (with barley)
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.