This old-fashioned skillet cornbread is crisp around the edges, tender in the center, and full of rich corn flavor. Baked in a hot cast-iron skillet, it’s the perfect side for chili, soups, or a cozy Southern-style meal.
⏱ Time & Servings
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Prep Time: 10 minutes
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Cook Time: 20–25 minutes
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Total Time: ~35 minutes
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Servings: 8 wedges
🧾 Ingredients
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tbsp sugar (optional, for slightly sweet cornbread)
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1 tbsp baking powder
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½ tsp salt
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1 cup milk or buttermilk
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2 large eggs
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⅓ cup melted butter (plus more for skillet)
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Optional add-ins: corn kernels, shredded cheese, or jalapeños
👩🍳 Instructions
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Preheat Skillet
Preheat oven to 400°F (200°C).
Place a cast-iron skillet in the oven with a tablespoon of butter to heat. -
Mix Batter
In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk milk, eggs, and melted butter.
Combine wet and dry ingredients just until mixed. -
Bake
Carefully remove hot skillet from oven.
Swirl butter to coat skillet, then pour in batter.
Bake 20–25 minutes until golden and a toothpick comes out clean. -
Serve
Let cool slightly, slice into wedges, and serve warm.
🍽 Texture & Flavor
✔ Crispy golden edges
✔ Soft, moist center
✔ Rich buttery corn flavor
✔ Perfect with savory meals
⭐ Tips & Variations
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Extra crispy: Heat skillet 5 minutes longer
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Southern style: Skip sugar and use buttermilk
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Cheesy: Add 1 cup shredded cheddar
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Sweet version: Drizzle with honey or maple butter
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Cast-iron alternative: Use a preheated metal pan if needed
📊 Nutrition (Approx. per wedge)
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Calories: 210
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Fat: 9g
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Carbs: 28g
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Protein: 5g
