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Skillet Cornbread

The perfect cast iron skillet cornbread with irresistibly crispy edges and a fluffy, tender crumb in the middle. Quick and easy too!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 10 servings
Calories: 283 kcal
Course: Breakfast , Dinner
Cuisine: American

Ingredients

  • 8 tablespoons unsalted butter divided
  • 1 cup plain greek yogurt
  • ½ cup milk I used 1%; use whole if you have it
  • ¼ cup honey
  • 2 large eggs
  • 1 ½ cups medium or coarse ground cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ¼ teaspoons kosher salt
  • More butter and honey optional for serving

Instructions

    Cup of Yum
  1. Melt the butter in a small bowl and let cool to room temperature.
  2. In a medium bowl, whisk together the yogurt, milk, honey, and eggs, until smoothly combined.
  3. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. Pour the wet ingredients into the dry ingredients and stir gently, just until you only have a few streaks of flour remaining. Pour in 7 tablespoons of the butter (reserve the remaining tablespoon for the skillet—you can eyeball it). Fold gently, just until combined. Let the batter rest while you preheat the oven (the resting time will make your cornbread even more tender! You can also refrigerate it overnight at this point; let come to room temperature prior to baking).
  5. Place a rack in the center of your oven. Place a 10-inch cast iron skillet on the rack and preheat the oven to 425°F with the skillet in it.
  6. Very carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F. Coat the bottom and sides of the hot skillet with the remaining 1 tablespoon butter.
  7. Carefully pour the batter into the buttered skillet and transfer the skillet back to the center rack. Bake until the center of the cornbread is firm to the touch and a toothpick inserted in its center comes out clean, 22 to 25 minutes. Let cool 10 or so minutes, then slice and serve right from the skillet with additional butter and honey.

Notes

  • TO STORE: Keep skillet cornbread in an airtight container in the refrigerator for up to 4 days.
  • TO FREEZE: Store this cornbread for up to 6 months in the freezer. Let it cool completely, then wrap the slices tightly in a layer of plastic and place them in a freezer bag or airtight container. Thaw overnight in the fridge before serving.
  • TO REHEAT: Let the cornbread come to room temperature on the counter before serving or reheat it in a 350 degree F oven until warm.
  • TO STORE: Keep skillet cornbread in an airtight container in the refrigerator for up to 4 days.
  • TO FREEZE: Store this cornbread for up to 6 months in the freezer. Let it cool completely, then wrap the slices tightly in a layer of plastic and place them in a freezer bag or airtight container. Thaw overnight in the fridge before serving.
  • TO REHEAT: Let the cornbread come to room temperature on the counter before serving or reheat it in a 350 degree F oven until warm.

Nutrition Information

Serving 1(of 10) Calories 283kcal (14%) Carbohydrates 38g (13%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 58mg (19%) Potassium 257mg (7%) Fiber 3g (12%) Sugar 11g (22%) Vitamin A 351IU (7%) Vitamin C 0.04mg (0%) Calcium 92mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 283

% Daily Value*

Serving 1(of 10)
Calories 283kcal 14%
Carbohydrates 38g 13%
Protein 7g 14%
Fat 12g 18%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.4g 20%
Cholesterol 58mg 19%
Potassium 257mg 5%
Fiber 3g 12%
Sugar 11g 22%
Vitamin A 351IU 7%
Vitamin C 0.04mg 0%
Calcium 92mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.