It’s taken me years to perfect this Skillet Cornbread recipe and I’m so excited to share it with you! It’s tender and light in the middle and buttery crisp on the outside. I’ve included ingredient weights and a step by step video tutorial so that your cast iron skillet cornbread will come out perfect every time!
My mother-in-law, MaryHelen, introduced me to southern skillet cornbread. She grew up in Chattanooga, Tennessee and in Chattanooga, cornbread is made from scratch with little or no sugar. With a sparkle in her eye she said, “No self respecting Southerner makes cornbread from a box.”
I grew up eating Jiffy corn muffin mix – which is somewhere between cornbread and cake. I still think it tastes good, but the ingredient list is a little scary. Even though skillet cornbread isn’t sweet, it makes up for it with the richness of melted butter, a little crunch from medium grind cornmeal, and a slight nuttiness from whole grain flour.
I started with this cornbread recipe from Cook’s Illustrated many years ago and after dozens of changes and tweaks, I believe I’ve perfected it. If you can find white whole wheat flour, it works well in this recipe. It gives the cornbread a delicate texture, similar to all purpose flour. Regular whole wheat flour makes it more dense, but just as delicious. Enjoy this with a spread of butter and maybe a swirl of honey along with a simple pot of beans. Or serve it with wilted greens and pan roasted pork for a classic southern combination. If you’re lucky enough to have some leftover, you absolutely must try this Cornbread Salad or this Cornbread Pudding! And for a version kicked up with jalapeños, green onions and cheddar cheese, try this Mexican Cornbread.
How to Make Skillet Cornbread
Step 1: Place a 10-inch cast iron skillet in a cold oven and preheat to 400°F.
Step 2: Melt butter and set aside to cool. Combine remaining wet ingredients in a blender. Whisk dry ingredients together and fold in wet ingredients including melted butter.
Step 3: Pour oil into preheated pan and swirl to coat; spread batter in an even layer.
Step 4: Bake at 400°F for 25 minutes. Remove from oven and let cool slightly; serve with a slab of butter!
Skillet Cornbread Recipe Video
Skillet Cornbread
Ingredients
- 1 1/2 cups whole grain cornmeal 198 grams, preferably medium grind
- 1 cup White Whole Wheat Flour 120 grams
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt or 1 teaspoon kosher salt
- 1 tablespoon sugar
- 3/4 cup plain whole milk yogurt
- 1/4 cup water
- 3/4 cup frozen corn 99 grams
- 2 large eggs
- 8 tablespoons butter (stick) melted and cooled slightly
- 2 tablespoons avocado oil or other high heat oil
Instructions
- Place a 10-inch cast iron skillet on oven’s center rack. Turn oven to 400°F, allowing the pan to preheat.
- In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. Set aside.
- In a blender or combine yogurt, water, and frozen corn. Mix until smooth. Add eggs and blend for a few seconds, just until combined.
- Pour yogurt mixture and melted butter into cornmeal mixture. Fold ingredients together with a rubber spatula or wooden spoon until combined; don’t over-mix.
- With an oven mitt, remove preheated skillet. Add oil to hot skillet and swirl to coat bottom and sides of pan. Pour batter into skillet, scraping the bowl with a rubber spatula. Smooth top and place on the oven’s center rack.
- Bake for 25 minutes or until knife or toothpick comes out clean. Let cool 5 minutes or more before serving.
Bill says
December 30, 2018 at 4:12 pmThis is a fantastic recipe. Thanks for sharing.
Marissa says
December 31, 2018 at 10:14 amMy pleasure!! Thanks, Bill!
Julie says
November 19, 2018 at 9:50 amGreat recipe! I put all my butter in the skillet to heat and then pour over the batter and mix. The browned bits of butter in the skillet make it over the top delicious!
Marissa says
November 19, 2018 at 10:58 amThank you, Julie! I’m so glad you enjoyed the recipe!!
Leigh says
November 8, 2018 at 1:03 pmCould I maybe use creamed corn in place of frozen. Canned or frozen?🤔
Marissa says
November 8, 2018 at 1:37 pmHi Leigh. Sure! I think creamed corn in the same quantity would work just fine. 🙂
Ben|Havocinthekitchen says
January 31, 2018 at 4:27 amI like cornmeal, and I always have a package in the kitchen. However, I’ve never really experienced with it, and I certainly never tried cornbread (I mean never. Even while eating out). This one is going on my list now!
Marissa says
February 1, 2018 at 9:53 amWait, what? You’ve never had cornbread? Okay, book a flight down here and I’ll make you some myself. 😉
Shauna | Linden & Lavender says
January 30, 2018 at 7:37 amThis recipe sounds great- I like that there is only a tablespoon of sugar. Also, love the shot of you in your kitchen! I’m always interested to see the kitchens of cooks and bakers!
Marissa says
February 1, 2018 at 9:52 amThank you, Shauna! And I’m with you, I love to get a glimpse of where people cook. 🙂
annie@ciaochowbambina says
January 29, 2018 at 7:00 amYep, I grew up on Jiffy but the minute I made homemade a few years back for Thanksgiving – I never looked back! I love your recipe! Anything cooked in cast iron is the best version of itself! Wonderful!
Mary Ann | The Beach House Kitchen says
January 29, 2018 at 6:45 amOne of my favorite sides for a big bowl of chili Marissa! This looks perfect!
David @ Spiced says
January 29, 2018 at 4:49 amIt’s hard to beat a good skillet cornbread! They’re so easy to make, and the flavor is amazing in a cast iron skillet. I can’t wait to give your version a shot next time we make a soup or chili! 🙂
Karen (Back Road Journal) says
January 28, 2018 at 7:42 amI liked your cornbread the instant I saw the photo. Your used of a course ground cornmeal and little sugar sealed the deal. That is how my mother used to make it. 😀
sherry MacKay says
January 26, 2018 at 10:10 pmthis looks really delicious marissa. i have a recipe from an american cookbook that i brought back with me years ago. i have made it often but i add chilli and bacon and herbs to it. sooo delish. cheers sherry
Katherine | Love In My Oven says
January 26, 2018 at 2:16 pmThis is definitely going to be better than anything from a box!! I can’t WAIT to try it. I’m picturing it with some hearty chili…although I might just eat the whole skillet of cornbread for dinner too 😉
Kelsie | the itsy-bitsy kitchen says
January 26, 2018 at 12:24 pmI grew up on Jiffy muffins mixes! I love them :). But this looks way better than anything out of a box, nostalgia or not! Have a great weekend, Marissa!
Sabrina says
January 26, 2018 at 5:01 amYum! That cornbread looks perfect, Marissa!
Marissa says
January 26, 2018 at 12:05 pmThanks so much, Sabrina!
Sonali- The Foodie Physician says
December 2, 2016 at 4:32 pmI love how serious your MIL is about her cornbread! This has such a rustic, comforting vibe to it, thanks for sharing 🙂
Marissa says
December 6, 2016 at 1:46 pmThank you, Sonali!
Kevin | Keviniscooking says
December 1, 2016 at 9:58 amJust saying Chattanooga out loud is fun. 🙂
This looks quite tasty and really looks like it has a lot of texture, too.
Now since I’m a Northerner and love a good Jiffy cornbread, I will admit it’s easy and I love it, but this is worth a try with that Southern stamp of approval. Also, because I like to be self respecting of course. 😉
Marissa says
December 6, 2016 at 1:48 pmIt really is fun to say – especially when you follow it up with ‘choo choo’ – I think it’s a song. 🙂 I love the taste of Jiffy too. My mom makes the best muffins with it, slathered in butter and honey of course. But you’ve really got to try this recipe some time – it’s a really different take on cornbread to have it more savory than sweet. And you should be self respecting no matter what kind of cornbread you choose… 😉
Cheyanne @ no says
November 30, 2016 at 12:29 pmLol, your MIL sounds like a lady after my own heart! I absolutely, 100% agree with her. No one should make cornbread from a box! That stuff tastes like cardboard if you ask me. 😉 Making it in a cast iron skillet is the only way to go and this one looks just perfect, Marissa!! Now you have me craving a bowl of chili and an entire skillet of this cornbread to myself! YUM! Cheers, friend! <3
Marissa says
December 6, 2016 at 1:49 pmNothing like cornbread and chile, right!? Especially when it’s freezing outside (We’re supposed to get down to 9 degrees tonight!)
Lorraine @ Not Quite Nigella says
November 30, 2016 at 2:21 amMmm this looks good and Southern approved too! Marissa can I ask what the difference is with white whole wheat flour vs regular? I think we only have the latter.
Marissa says
November 30, 2016 at 10:34 amHi Lorraine. 🙂 White wheat is still a whole grain, it just has a flavor that’s a bit less bitter than typical whole wheat. Any whole grain or all-purpose flour will work here – I’ve used spelt flour too which gives it a nice nuttiness.
helen @ Scrummy Lane says
November 24, 2016 at 1:57 amI love the sound of this recipe, Marissa.
I like that there isn’t much sugar in it, and that it contains real corn.
I bet it would go beautifully with a big pot of chilli!
Marissa says
November 24, 2016 at 8:31 amThank you, Helen! 🙂 Exactly – it’s the best with hot chili!
Dorothy Dunton says
November 23, 2016 at 3:19 pmHi Marissa! I do love cornbread with a side of pinto beans! I also grew up on Jiffy and I still like it. However, recently found a copycat recipe without all the weird ingredients, just real stuff! Nagi used the copycat in a post of my corn casserole last week. I have been busy making sides for Thanksgiving and today I made two dressings, dry rubbed a turkey breast and made a pumpkin pie as well as a chocolate pecan pie! I am totally exhausted! I happen to love the leftovers better than the main feast and I will not be cooking for a few days. We wish you and Keith a very Happy Thanksgiving surrounded by good friends, family and food!
Marissa says
November 24, 2016 at 8:33 amHi Dorothy! I bet you’re exhausted – that’s a lot of cooking! Chocolate pecan pie sounds incredible!!
I’ll pop over to Nagi’s site to look for that corn casserole.
We wish you and Gary and your family and friends a wonderful Thanksgiving too! xo
Mary says
November 23, 2016 at 1:36 pmThis looks delicious! I like to turn mine into stuffing with sausage and apples!
Marissa says
November 24, 2016 at 8:33 amI like how you think, Mary! 😉
Kathleen | Hapa Nom Nom says
November 23, 2016 at 11:23 amI grew up on Jiffy mix too, so to have a real deal skillet cornbread recipe at my finger tips is fantastic – homemade is always better! I hope you have a wonderful Thanksgiving my dear 🙂 xo!
Marissa says
November 24, 2016 at 8:34 amThank you, Kathleen! Happy Thanksgiving to you too, my friend! 🙂 xo
Beeta @ Mon Petit Four says
November 22, 2016 at 7:10 pmMmm you had me at “richness of butter and little crunch” from the cornmeal! I am seriously craving cornbread so badly now…thank goodness Thanksgiving is 2 days away! You made a gorgeous one, Marissa <3
Marissa says
November 24, 2016 at 8:37 amThanks, Beeta! Happy Thanksgiving, my friend! xo