There is something so cozy about a warm piece of homemade cornbread straight from the oven. The edges are golden and buttery, the center is soft and tender, and a little drizzle of honey on top really sends it over the edge. This easy skillet cornbread recipe is one of those simple recipes that makes any meal feel a little more special!
Made with cornmeal, buttermilk, honey, and melted butter, this cornbread has the perfect balance of sweetness and savory flavor. Plus baking it in a hot cast iron skillet creates extra delicious golden edges while keeping the center soft and moist.
I love serving the cornbread with a big bowl of soup, my favorite to pair it with is my creamy white chicken chili, but pair it with whatever you’d like!
ingredients needed for the best skillet cornbread
- Cornmeal: Cornmeal gives cornbread its signature corn flavor and slightly grainy texture. It is the star of the recipe!
- All-purpose flour: Flour balances the cornmeal and helps create a tender crumb that holds together when sliced.
- Granulated sugar: Sugar adds sweetness and helps the outside of the cornbread turn beautifully golden as it bakes.
- Baking powder: Baking powder provides lift, helping the cornbread rise and stay light.
- Kosher salt: Salt balances the sweetness and brings out the flavor of the cornmeal and butter.
- Baking soda: Baking soda reacts with the acidity in the buttermilk, helping the cornbread rise while contributing to a tender texture.
- Buttermilk: Buttermilk adds moisture, a subtle tang, and acidity that works with the baking soda. Room-temperature buttermilk also mixes more evenly into the batter.
- Eggs: Eggs bind the ingredients together and give the cornbread structure, richness, and a tender crumb.
- Honey: Honey adds a warm, natural sweetness that pairs beautifully with the cornmeal. It also contributes to the cornbread’s golden color.
- Butter: Melted butter adds rich flavor and keeps the inside soft and moist. Plus a little extra butter will coat the skillet and create that golden brown, crispy exterior.
equipment needed
This recipe really doesn’t require a lot, just a few basic things!
- Cast iron skillet: An 8-inch or 10-inch oven-safe cast iron skillet works well. An 8-inch skillet makes a thicker cornbread, while a 10-inch skillet produces a thinner cornbread that bakes more quickly.
- Two medium mixing bowls: One for the dry ingredients and one for the wet ingredients.
- Rubber spatula: Helps fold the batter together without overmixing it.
- Measuring cups and spoons or a kitchen scale: I always vote for using a kitchen scale, but use whatever you’ve got!
- Oven mitts or heatproof gloves: Cast iron gets extremely hot, so protect your hands when handling the skillet.
- Heatproof plate: If you want to invert the cornbread onto a plate after baking, choose one large and sturdy enough to cover the skillet.
how to make skillet cornbread
step 1: preheat the oven and skillet
Preheat your oven to 375°F. Place your oven-safe cast iron skillet inside the oven while it preheats.
step 2: combine the dry ingredients
In a medium mixing bowl, add the cornmeal, flour, sugar, baking powder, kosher salt, and baking soda. Stir until everything is evenly combined.
step 3: mix the wet ingredients
In a separate medium bowl, whisk together the buttermilk, eggs, and honey until combined. Using room-temperature ingredients helps everything blend together more easily and creates a smoother batter.
step 4: combine the wet and dry ingredients
Pour the dry ingredients into the bowl with the wet ingredients. Use a rubber spatula to stir until just combined. Add the melted, slightly cooled butter and gently mix until incorporated. The batter should look thick but pourable.
Be careful not to overmix! A few small lumps are perfectly fine. Overmixing can develop too much gluten in the flour, which may make the cornbread tougher instead of tender.
step 5: butter the hot skillet
Carefully remove the hot cast iron skillet from the oven using oven mitts. Add the remaining 1 tablespoon of softened butter and swirl it around the bottom and sides of the skillet until the surface is coated.
step 6: add the batter and bake
Pour the cornbread batter into the hot, buttered skillet. Use your spatula to spread it into an even layer. Carefully return the skillet to the oven and bake for 15–22 minutes, depending on the size of your skillet.
A 10-inch skillet will generally bake faster than an 8-inch skillet because the batter is spread into a thinner layer. Start checking the cornbread toward the beginning of the baking window. It is ready when the center is set and no longer jiggles, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
step 7: invert, slice, and serve
If you want to serve the cornbread on a plate, let it sit for just a few minutes after removing it from the oven. Within about 5 minutes, place a heatproof plate upside down over the skillet.
Using oven mitts, carefully flip the skillet over so the cornbread releases onto the plate. Lift the skillet away slowly. Be especially careful during this step because the cast iron will still be very hot. If you prefer, you can skip inverting the cornbread and serve it directly from the skillet. Enjoy!
tips for making the best skillet cornbread
Preheat your cast iron skillet. Don’t skip this step! Starting with a hot skillet helps the bottom and edges develop a delicious golden crust.
Use room-temperature eggs and buttermilk. Cold ingredients can make the batter harder to mix evenly. Let them sit out briefly before you begin.
Don’t overmix the batter. Stir just until the ingredients come together. This keeps the finished cornbread tender.
Don’t overbake. Cornbread can dry out if it spends too long in the oven. Check it early, especially if you are using a wider skillet.
Measure the cornmeal and flour carefully. A kitchen scale is especially helpful for getting the right proportions. Too much flour or cornmeal can make the cornbread dry.
Handle the skillet carefully. Cast iron retains heat for a long time, even after it comes out of the oven. Always use oven mitts when touching it!
skillet cornbread substitutions
One of the best things about this recipe is that it uses basic ingredients that you probably already have in your kitchen. But here are a few substitutions if you need them!
Buttermilk: If you don’t have buttermilk, you can make a quick substitute. Add 1 1/2 tablespoons of lemon juice or white vinegar to a measuring cup, then add enough milk to reach 1 1/2 cups. Stir and let it sit for 5–10 minutes before using. The texture and flavor will be slightly different from traditional buttermilk, but this works well in a pinch!
All-purpose flour: All-purpose flour is best for this recipe. If you want to use gluten free flour, I’d recommend a 1:1 blend, like Bob’s Red Mill’s!
Honey: Maple syrup can replace the honey in an equal amount. The flavor will be slightly different, but it pairs nicely with the cornmeal.
Cast iron skillet: A different oven-safe baking dish can work if you don’t have a cast iron skillet. A metal cake pan or an oven-safe baking dish of a similar capacity is a reasonable alternative. The crust and baking time may differ, so start checking for doneness early.
how to store leftover cornbread
At room temperature: Let the cornbread cool completely, then place it in an airtight container. Store it in a cool, dry place for up to 2 days.
In the refrigerator: Place cooled cornbread in an airtight container or wrap it tightly. Refrigerate for up to 4–5 days for best quality.
In the freezer: Cut the cooled cornbread into individual portions. Wrap each piece tightly in plastic wrap or foil, then place the portions in a freezer-safe bag or airtight container. Freeze for up to 3 months for best quality. Label the container with the date so you know when you froze it.
how to reheat skillet cornbread
To bring leftover cornbread back to life, use any of these methods:
- Oven: Wrap the pieces in foil and warm at 300°F until heated through, usually around 10–15 minutes depending on their size.
- Microwave: Place a slice on a microwave-safe plate and heat in short intervals until warm. Covering it with a slightly damp paper towel can help prevent it from drying out.
- From frozen: Thaw in the refrigerator overnight, then reheat using the oven or microwave. You can also warm it directly from frozen, it will just take a little longer.
frequently asked questions
Yes! You can use an oven-safe metal baking pan or any similar sized baking dish. The skillet creates the signature golden crust, but it will still taste great in any pan. Just keep an eye on the baking time, because different pans heat differently.
Preheating the skillet helps the batter start baking as soon as it hits the pan. This helps us get that nice, golden brown butter crust on the exterior, while still saying tender in the center.
The center should look set, not wet or jiggly. When checking the cornbread in the oven, give the pan a small bump. If the center still looks jiggly, it needs more time. Alternatively, insert a toothpick into the center – it should come out clean or with only a few moist crumbs.
other recipes you’ll love
the best skillet cornbread
Ingredients
- 1 1/4 cups (175 g) yellow cornmeal
- 1 cup (130 g) flour
- 1/3 cup (66 g) granulated sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/2 cups (345 g) buttermilk at room temp
- 2 eggs at room temp
- 2 tablespoons honey
- 1/2 cup (113 g) salted butter melted and cooled slightly
- 1 tablespoon salted butter softened
Instructions
- Preheat the oven to 375 degrees F. Place an oven safe (8-inch to 10-inch) cast iron skillet in the oven to heat up with the oven.
- Place the dry ingredients in a medium bowl (the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir to combine.
- In a separate medium bowl, combine the buttermilk, eggs, and honey. Pour the dry ingredients into the wet ingredients and use a rubber spatula to mix until just combined. Add the melted butter and mix until just combined.
- Carefully take the cast iron skillet out of the oven. Add the remaining 1 tablespoon of butter and swirl around the bottom and edges of the pan.
- Pour the batter into the hot skillet and spread out evenly. Transfer to the oven and bake for 15-22 minutes, until the center is just set. If you are using a 10 inch skillet, it will not take as much time as an 8 inch skillet. Watch until the center is no longer jiggly or until an inserted toothpick comes out clean.
- Within 5 minutes of removing the cornbread from the oven, place a plate upside down on the top of the skillet, then carefully (with hot pads) flip the skillet over, inverting the cornbread onto the plate. Slice and enjoy!
What’d you think? I’d love to hear your thoughts or if you have any questions!