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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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, 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.
Print Recipe
Servings: 12 pieces
Ingredients
- 2 cups whole-grain cornmeal (finely ground)
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ 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!
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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Amy says
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?
Bridget says
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) says
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.
Samantha says
Where is the recipe? I only see the picture
Amy Taylor (comment moderator) says
Hi Samantha. We had a brief WordPress hiccup last week. All is well now. ;)
Kristy says
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 9x9 glass dish work? Or a muffin tin? Thanks!
Amy Taylor (comment moderator) says
Hi there. You can make this in a glass baking dish. ~Amy
Jennifer says
Will this recipe work for cornbread muffins?
Cindy says
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 says
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!
Rachael says
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!
JoLynn says
Anything I can sub out for the buttermilk? We're a dairy free family.
Assistant to 100 Days (Amy) says
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
Michelle says
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!
Heather says
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.
Nikki says
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) says
Hi Nikki. Maybe Maize Meal or polenta? The consistency might be a bit different, too. ~Amy
Karen says
What if I don't have a skillet... It looks so good, would different pan work?
Assistant to 100 Days (Amy) says
Hi Karen. You can do it in a baking dish, too. ~Amy
Jane Mc says
Just made this tonight with chili beans in gravy and sautéed kale. It was perfect!! Wish I had found this months ago!
Diana says
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
Carissa says
That sounds delicious Diana!
Diana says
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!
Meghan says
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!
Teri says
Where is the lentil soup recipe mentioned in this? I can't find it in your recipe tab:/
Assistant to 100 Days (Amy) says
Hi Teri. Lisa has not shared a lentil soup recipe. It could be one she is reserving for her cookbook which will be out this August. :) ~Amy
laramealor.com says
This is a dish US southerners grew up on, glad to see this as one of your recipes. Buttermilk makes all the differences in corn bread, again another southern thing. Thanks for sharing!
http://www.laramealor.com/woot-woot-wednesday-leverage-your-strengths-and-increase-your-joy-2/
Stacie says
Love this! Similar to my typical recipe except I haven't tried with buttermilk. So nice to see one without regular flour or sugar added - not that I expected anything less from your site.
J in VA says
I make a similar cornbread in a cast iron skillet but I use lard instead of butter. I melt the lard while the skillet is heating in the oven, swirl it around in the skillet to grease it, and the pour the remainer in the batter quickly mix it in and then pour all the batter in the skillet and bake. The hot greased pan gives the bottom and sides of the corn bread a great browned crust and it is yummy! The lard can handle a higher temp than the butter before burning.
I save my left over corn bread crumbs in the freezer for dressing (in the fall) or to use in place of crumbs in other recipes.
Nathalie says
Great idea! I'm going to add your tips to the recipe I saved in plan to eat. Thanks J.
Michael says
We used this recipe tonight and it was very good...used medium grind cornmeal and it worked fine.
Tara says
We have a family recipe for Stuffed Acorn Squash, and it uses cornbread as the binding for the filling. This recipe is perfect, because you have to roast the squash at a very high temp as well...you can do everything all at once!
Theresa says
I tried it with the corn flour by bobs. It did stick and was dry, so I'd cook it for closer to 15 minutes and butter the pan slightly.
Nathalie says
Hi again Lisa. Thanks for replying to my question so quickly. And I have something to say in reply to Kristen who asks about the course cornmeal.
I've used Bob's Red Mill myself, and I personally really like that it's coarse. It's always worked in recipes that call for fine cornmeal. But I find that other people in my life (including my daughter) don't like the coarse texture. So, if I'm trying to please others (and not hog the whole pan for myself), then I have to whirl the cornmeal in the food processor to make it finer. But if that's not going to be a problem in your case, I say "go for it".
Kristin says
I have to say after years of trying to like BRM medium grind corn meal! (I even tried grinding it in my food processor) I just couldn't get past the chewy texture in baked goods. I just switched to Hodson's Mill finely ground corn meal (made from whole corn kernel and non GMO), as there were no other organic options at my grocery store. I retried this recipe again and my WHOLE family loved it. I served it with butter sweetened with just a touch of maple syrup. And bonus, the leftovers were not dry the next day :)
Kristin says
Does it really matter if the corn is finely ground? I buy Bob's Red Mill (whole grain) corn meal and it comes coarsely ground. If need be, I could run it through my food processor, but I'd rather save time and use it as is.
I can't wait to try your all corn recipe. All the corn bread recipes I've tried have flour as well.
Assistant to 100 Days (Amy) says
Hi Kristin. The texture of a course ground will not be as soft and will crumble more. ~Amy
Tiffany says
Is plain cornbread a southern thing? I'm guessing it's the original way of making it. I'm from PA and we make it with some kind of sweetener up here. Could you add honey or maple syrup easily to this recipe? My extended family is from the south and whenever we have family reunions they make cornbread and I just can not get past no sweetness to it.
olivia mugombi says
I'm going to give it a try. Thanks for the recipe.
Assistant to 100 Days (Amy) says
Hi Olivia. While we haven't done so in this recipe, I think adding honey would work fine. ~Amy
Danielia Bender says
Can you use egg substitute for this recipe? How about low fat or fat free butter? Thank you!
Assistant to 100 Days (Amy) says
Hello Danielia. We've not tried substituting for eggs in this recipe and we don't ever substitute with low fat options. Here is why: https://www.100daysofrealfood.com/2011/04/15/mini-pledge-week-6-no-low-fat-lite-or-nonfat-food-products/. ~Amy
Joanna says
Any suggestion for making this dairy free? Coconut oil instead of butter? Guess I'm not sure what would be a sub, if anything, for buttermilk...
Valerie says
For a dairy-free substitute for buttermilk, try 'sour' almond milk. Put one and a half tablespoons of vinegar in a measuring cup, add plain, unsweetened almond milk to measure one and a half cups. Let sit for a few minutes. I haven't tried it with this recipe, but have used it successfully for buttermilk in many other recipes (including cornbread).
Joanna says
Thanks so much Valerie! I will definitely give it a try!
Maryea {happy healthy mama} says
Everyone needs a basic cornbread recipe. Yours looks great!
GrannyEleven says
This us basicly the recipe I've used my whole life. A couple of tips, if you can get fresh ground cornmeal you should. I get mine at a Pumpkin festival in (WV) the fall where they grind in a hundred year old steam driven grinder. So fragrant and flavorful. I keep it in the freezer for freshness. I usually put about a tablespoon of some sweetener to bring out the corny flavor, not noticably sweet though.
Bonnie Bovaird says
I make a similar recipe and have used avocado oil to coat the pan. It gives an awesome crispy texture to the outside.
Rachel Ostroy says
We eat a lot of cornbread, looking forward to trying this recipe next, just slightly different with the buttermilk than the one I usually make. Any recipe suggestions for leftover cornbread? I happen to have some today.
Assistant to 100 Days (Amy) says
Hi Rachel. Here are some suggestions for next time: http://wholesomehomemaker.com/2012/03/06/7-ways-to-use-leftover-cornbread/. :) ~Amy
Anissa Chapman says
can you substitute the buttermilk?
Assistant to 100 Days (Amy) says
Hi Anissa. We've not subbed for buttermilk in this recipe. A common sub would be yogurt. This may help, as well: http://homecooking.about.com/od/foodequivalents/a/buttermilkequiv.htm. ~Amy
Natasha says
This is similar to my daddy's recipe, which I make with olive oil instead of butter. Yum!
Danielle G says
Hi, I've been wanting to make some cornbread, this looks great. What brand of ground corn meal do you like? Thanks.
Assistant to 100 Days (Amy) says
Hello Danielle. Bob's Red Mill, Arrowhead, King Arthur, Tropical Traditions are all good brands of organic cornmeal. ~Amy
Kelley says
ideas on how to make not using a cast iron skillet?
Steph says
She suggested baking in a regular baking dish. Someone else suggested making muffin out of it!
Molly L. says
Looks delicious! Do you know if this can be made in muffin tins? I love the individually portioned muffins :)
Lisa says
Gosh I haven't tried it with this exact recipe, but have with other cornbread recipes and it worked out very nicely! I love the idea :)
Molly L. says
Thank you so much for your prompt reply, Lisa! I will give this a try and let you know how it works out in muffin tins. Probably will just stick a toothpick in it sooner. Much better for you than that boxed mix from childhood :)
Nathalie says
Hi Lisa. I've never made cornbread in a skillet before. Does it stick to the pan at all? Do you prepare the pan other than pre-heating it in the oven?
Lisa says
You can kind of see in the picture where I cut the bread out of the pan and it really doesn't stick at all. If your cast iron skillet is seasoned from use (as it should be) then you won't have a problem. I tested this recipe by trying to put a little butter in the pan before adding the batter, but the pan was so hot all it did was burn the butter right away. And the outcome was no different than not using any butter (or other grease).
Michael says
We wiped the pan with coconut oil just before adding batter, worked great.
Steph says
This looks delicious! However, I don't on a cast iron skillet. Do you think it would work in a basic oven-proof skillet?
I'm making a turkey and cabbage stew tonight and I think this bread would be perfect with it. (I even have buttermilk on hand!)
Thanks!
Lisa says
Steph - I would almost lean toward just doing it in a square baking dish instead of a different type of skillet. In other news though - you should definitely buy yourself a cast iron skillet! We got ours at Walmart when we were in college and it's still holding up beautifully. I use it to make tortillas as well - a great value for a small investment. :)
Steph says
Thanks! I always thought cast iron skillets were kind of "high-maintenance" in how you have to clean and care for them. I LOVE making your ww tortillas, so maybe I will look in to buying one.
Pam says
Thrift stores are great places to pick up cast iron pans as well.
Helen says
Cornbread isn't something we eat much in the UK but next time I make Chilli I'm going to try this recipe at it looks so easy and delicious. If I'm making it just for the two of us can I simply adjust your quantities to reduce the amount I make?
Lisa says
I think you'll like it! And I agree it probably is an American thing :) If you cut the recipe in half you'll need to use a smaller skillet (and it may take less time to cook), but yes that should work. Enjoy!
Helen says
Great thanks for that Lisa!