This cast iron Skillet Cornbread recipe has buttermilk, cornmeal, and real corn. We love this Southern method that makes a crispier, rich and flavorful crust.
Cornbread is my weakness! Make sure to try my Jalapeño Cornbread, Buttermilk Cornbread, and my Cornbread Dressing.
There's a reason I constantly crave this Southern Skillet Cornbread.
There's a reason I constantly crave this Southern Skillet Cornbread.It's because of the magic that happens when you melt butter in hot cast-iron skillet, and pour cornbread batter on top, that creates the greatest texture and flavor. It's savory, buttery, and has delicious corn pieces throughout. It's FANTASTIC and very easy to make.
It's less sweet than Northern style cornbread, and we serve it alongside ribs and baked beans, baked mac and cheese, or a pot full of classic homemade chili!
How to make Skillet Cornbread:
Batter: Preheat cast-iron skillet in the oven at 375°F. Mix cornmeal, baking powder, flour, and salt together. In a liquid measuring cup, stir together baking soda and buttermilk. In a large mixing bowl, combine oil and sugar then mix in eggs. Pour in buttermilk mixture and creamed corn then stir.
Combine: Pour dry ingredients over wet ingredients and stir just until combined (don't over-mix, it's okay if it's lumpy). Fold in the corn.
Bake: Melt butter in the cast iron skillet in the oven. Swirl butter in the skillet to coat the bottom then immediately pour batter into the pan, smoothing into an even layer. Bake for 27-35 minutes, or until a toothpick inserted in the center comes out with few moist crumbs. Slice cast iron skillet cornbread into wedges and enjoy with butter and honey, or serve with Jambalaya or Fried Chicken.
Freezing Instructions:
To Freeze: Allow skillet cornbread to cool completely then remove from skillet. Wrap in plastic wrap then store in a freezer safe container or bag and freeze for 2-3 months. Thaw completely at room temperature.
Recipe Variations:
- Gluten-Free: Use gluten-free flour instead of all purpose.
- No Buttermilk: Make my recipe for a buttermilk substitute using milk and lemon juice or vinegar.
- No Cast Iron Skillet: Bake in a 8-inch square pan or make my classic cornbread recipe.
- Sugar: Sometimes I use half granulated sugar and half brown sugar to deepen the dark molasses flavor.
Soups To Serve Cornbread With:
- Lentil Soup
- Roasted Cauliflower Soup
- Turkey Chili
- White Chicken Chili
- Beef Noodle Soup
- Chicken Noodle Soup
- Corn Chowder
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Recipe
Skillet Cornbread
Equipment
Ingredients
- 1 cup cornmeal , fine ground
- 1 1/4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk* , room temperature
- ¼ cup granulated sugar*
- ¼ cup vegetable or canola oil
- 2 eggs , room temperature
- ½ cup frozen corn , thawed and excess moisture drained
- 1/2 cup creamed corn
- 3 Tablespoons salted butter , room temperature, cut into pieces, or use bacon grease
Instructions
- Preheat cast-iron skillet inside an oven preheating to 375 degrees F.
- Dry Ingredients: In small bowl, stir together cornmeal, flour, baking powder and salt.
- Wet Ingredients: Measure buttermilk in a liquid measuring cup. Stir baking soda into buttermilk and set aside. In a large mixing bowl, mix the oil and sugar together. Mix in the eggs. Add the buttermilk and creamed corn and mix to combine.
- Combine: Add the dry ingredients to the mixing bowl and stir just until combined (don’t over-mix! The batter doesn't need to be completely smooth). Fold in thawed corn kernels.
- Bake: Add butter to hot cast iron skillet inside oven and allow to melt. Remove the skillet from the oven and swirl the butter around to coat the bottom and sides of the pan. Pour the batter immediately into the pan, smoothing into an even layer. Bake for about 27-35 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs. Remember it will continue to cook as it cools in the hot cast iron pan, so don't overcook it.
- Slice cornbread into wedges and serve.
Notes
Nutrition
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I originally shared this recipe February 2015. Updated June 2020 and October 2024.
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So easy to make’m made for thanksgiving and everyone loved it
Fantastic recipe! I can’t stop eating this cornbread!
I made this as a side for chili and it was perfect! Followed the recipe exactly as written, very easy and turned out great. Will definitely make again!
From a French reader: I came across your web site as I searched a recipe for peach cobbler (which I had tasted while living in London). Sadly your recipe did not match my memory but I liked the creamy white chicken chili recipe and decided to try the cornbread too. I had used buttermilk before even though it is very uncommon in France but did not know at all what cornmeal was. Google Trad was of great help (“semoule de maïs”). I asked my husband if I could find some in French supermarkets and he said “maybe polenta?” Indeed we had polenta (Italian word for cornmeal I would say) in our pantry. Everything was simple to make and very yummy. Thank you for this exotic dish in our French meal plan!
I’m just a reader about to try this recipe, but there’s something WONDERFUL about your description of skillet cornbread as “exotic.”
Made me laugh!!
can i use fresh corn instead of frozen?
Sure, but you’ll want to blanch it in hot water first.
You have a way to taking traditional recipes to a new level. I tried this recipe cause, why not, and it turned out great! We love cornbread and is a regular around our house this time of year. I LOVED this version with the corn kernels and the creamed corn. So yummy!!
I like cornbread but I don’t do summertime because make my kitchen hot, so until winter time.
Used this for the corn bread dressing! It was pretty tasty. A fantastic corn bread on its own as well.
I love this corn bread! It is delicious and easy to make! I didn’t have a cast iron skillet and just used a glass baking pan and it turned out great! I love all of the recipes on this blog, it’s the only site I go to for my dinner recipes ?
I love this cornbread recipe! We had people over for dinner and I used this recipe. I used GF flour because one of our guests has celiac. Otherwise I followed the recipe and it turned out great! Thanks for the recipe!