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5.0 from 15 votes

Skillet Cornbread

This sweet Southern Skillet Cornbread comes together in about 10 minutes with just a handful of pantry staples.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 slices
Calories: 2166 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk (or sub with regular milk)
  • 1 egg, beaten
  • ¼ cup oil (plus extra for greasing skillet)

Instructions

    Cup of Yum
  1. Place a 10-inch cast iron skillet in a cold oven. Preheat oven to 400 degrees F, leaving the skillet in the oven while it heats.
  2. Meanwhile, whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl.
  3. Add the buttermilk, egg and oil. Stir to combine.
  4. When the oven has come to temperature, pour about 2 tablespoons of oil into the hot skillet (or enough to thoroughly coat). Use a brush to evenly spread the oil. Pour batter into the hot, greased skillet. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.

Notes

  • If you don't have a cast iron skillet, you can use any other heavy oven-proof skillet.
  • I use either vegetable oil or canola oil for this recipe. You want a neutral-tasting oil with a high smoke point for greasing the skillet.
  • Instead of using oil in this recipe, try substituting with bacon grease! It's a great way to add flavor to the cornbread -- even if you just use the bacon drippings to grease the skillet.
  • Optional add-ins: 1-2 chopped jalapeño peppers, 1 cup fresh blueberries, 1 cup shredded cheddar or Pepper Jack cheese, or orange zest and dried cranberries.
  • Cornbread is best when freshly baked and warm from the oven, but you can prepare it up to 8 hours in advance and leave it on your countertop until ready to serve.
  • How to store Skillet Cornbread: To extend the life of your cornbread, wrap it tightly and store at room temperature for 1-2 days or in the refrigerator for 3-4 days.
  • Wrapped tightly, you can freeze cornbread for up to 3 months. Thaw the cornbread on your countertop before enjoying.
  • To reheat leftover cornbread, wrap in foil and warm in a 350 degree oven for about 5-10 minutes. You can also microwave individual slices of cornbread just until warmed through — about 20-30 seconds.

Nutrition Information

Serving 1slice Calories 216.6kcal (11%) Carbohydrates 31.4g (10%) Protein 4.7g (9%) Fat 8.6g (13%) Saturated Fat 1.1g (6%) Polyunsaturated Fat 2.4g Monounsaturated Fat 4.4g Cholesterol 25.8mg (9%) Sodium 566.8mg (24%) Potassium 128.7mg (4%) Fiber 1.6g (6%) Sugar 7.9g (16%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 2166

% Daily Value*

Serving 1slice
Calories 216.6kcal 11%
Carbohydrates 31.4g 10%
Protein 4.7g 9%
Fat 8.6g 13%
Saturated Fat 1.1g 6%
Polyunsaturated Fat 2.4g 14%
Monounsaturated Fat 4.4g 22%
Cholesterol 25.8mg 9%
Sodium 566.8mg 24%
Potassium 128.7mg 3%
Fiber 1.6g 6%
Sugar 7.9g 16%

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