Golden and crispy cornbread made in a cast-iron skillet is a perfect side to any meal. Quick to stir together and only 20 minutes to bake. Drizzle (or drench) in honey to get a dessert and side dish all in one.
This skillet cornbread recipe is a staple in my house. In the past, I would buy the boxed stuff at the grocery store and call it good. It wasn’t until I was locked in by a snowstorm and didn’t have a box handy that I decided to try my hand at making it myself. I found a recipe online and threw together ingredients I already had in my pantry. What came out was a gorgeous, crispy, and buttery cornbread. I have never gone back. I know you’ll love this skillet cornbread with buttermilk as much as we do at my house.
What to make with skillet cornbread
There are so many things cornbread goes well with. Here are a few options:
- Cornbread and Sausage Stuffing
- Pumpkin Chili
- The Best Weeknight Pumpkin Chili
- BBQ Pork Ribs
- All by itself, covered in honey, for dessert!
How to make skillet cornbread
Making cornbread is a quick and easy two-step process.
- Start by putting your cast-iron pan in the oven before turning it on. It needs to be nice and hot, so when you pour the mixture in it sizzles and creates that nice crispy bottom.
- Next, using two bowls whisk all the dry ingredients in one and all the wet ingredients minus two tablespoons of the melted butter in the other. Combine the two bowls together.
- Carefully remove the pan from the hot oven and add the two saved tablespoons of melted butter. You may want to wait a couple of minutes before putting it in so the butter doesn’t burn. Pour the combined cornbread mixture into the pan and listen to that sizzle!
- Bake at 400 degrees for 15 – 20 minutes until golden brown on top. Let it cool for a few minutes before slicing and serving.
How to store skillet cornbread
You can store any leftovers (if there are any!) in an airtight container or zip lock bag for up to 3 days. Make sure the cornbread is completely cooled before storing so no moisture collects in the container. This is what causes your cornbread (or any baked goods really) to start growing mold. If you live here in the south (or anywhere humid) you’ll know this is especially important.
How to freeze cornbread
Freezing cornbread is easy. First, wrap it up in plastic wrap to make sure it’s protected against freezer burn, then put in a zip lock bag or plastic container. You’re all ready to freeze. You can keep it in the freezer for up to 3 months. Just allow it to thaw to room temperature before serving. You can also reheat it in an Air Fryer to get back those delightful crispy edges.
How to make crispy cast-iron skillet cornbread
- Two mixing bowls
- Mixing spoon or whisk
- Cast-iron skillet
- 1 1/2 cups cornmeal
- 1 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup milk
- 2 eggs
- 8 tablespoons butter melted
- Preheat the oven to 425 degrees. Place the cast-iron in the oven while it heats up.
- Whisk all the dry ingredients in one bowl and all the wet ingredients, minus two tablespoons of the melted butter, in another bowl.
- Combine the wet and dry ingredients together.
- Carefully remove the cast-iron skillet from the oven and pour the extra two tablespoons of butter in the pan. You may want to wait a few minutes for it to cool slightly so the butter doesn't burn. Then pour in the cornbread mixture and listen to that sizzle!
- Bake for 15 – 20 minutes or until perfectly golden brown on top.