Skillet Cornbread is the kinda side dish you make when you realize you have a bit of time to throw something in the oven to bake, but you don’t want to make a huge mess in the kitchen. You can make this cornbread in one bowl + the skillet.
When people ask me about The Eternal Hostess I like to tell them that this is the kind of place where I give you a homemade cornbread recipe, but I tell you — If you buy cornbread at the store or make it out of a box to enjoy time with your people — NO SHAME IN THAT. If you are feeling like making some cornbread from scratch though, here is a no-fail recipe that you can nail.
I’ll step off my soapbox now. Let’s make some cornbread.
This cornbread requires just 9 ingredients to make! You just need one mixing bowl + your cast iron skillet to make.
Don’t have a cast iron skillet?
I love mine and highly suggest you buy one (you can get affordable ones on Amazon). However, don’t let that stop you from making this recipe. Bake these in a 9×9 square baking dish. Baking time may take long, so just start checking at 20 minutes and cook until done.
Let’s make some Skillet Cornbread!
Preheat the oven to 375 degrees. Place the empty skillet in the oven.
Start by combining all the dry ingredients in a bowl.
If you don’t have buttermilk, no worries! Just measure out your 1.5 cup milk. Add 1 tablespoon per cup of vinegar or lemon juice to the milk. That means that for this recipe you will need 1 tablespoon + 1.5 teaspoons. Stir the milk + acid and allow to sit for 5 minutes. Add the now-buttermilk recipe just like normal.
Once the buttermilk has set (if you used the acid trick), add the egg and buttermilk to the dry ingredients. Stir to combine. Add the melted butter.
Remove the skillet from the oven carefully (it is going to be HOT). Place the 1 tablespoon of butter in the skillet and allow to melt completely. Once melted, pour the batter on top of the butter. Place the skillet back in the oven to cook.
I hope you love this cornbread! It’s
Quick + Easy
Crispy from cooking in the skillet
& Totally delicious!
This cornbread freezes beautifully. I suggest cutting it beforehand and placing it in sealed containers.
This also makes a great side dish to gift to someone who could use a meal.
It travels well, so it is A++ for potlucks.
It can definitely be a day ahead of time. Don’t slice it until the day-of.
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #eternalhostess on Instagram. Enjoy!
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- ⅓ cup light brown sugar
- 2 eggs
- 1 ½ cup buttermilk
- 6 tablespoons butter (melted)
- 1 tablespoon butter (melted in pan during preheat )
- Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
- Place skillet in the oven and bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool 10 minutes before cutting and serving
- 9" Cast iron skillet
- Don’t have buttermilk? No problem. Just measure out your 1.5 cup milk. Add 1 tablespoon per cup of vinegar or lemon juice to the milk. That means that for this recipe you will need 1 tablespoon + 1.5 teaspoons. Stir the milk + acid and allow to sit for 5 minutes. Add to recipe just like normal.