Pinch and Swirl

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Skillet Cornbread

Filed Under: Bread, Fall & Winter, Side Dish, Vegetarian Recipes

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Cast Iron Skillet Cornbread and one wedge served on a plate with butter on top

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!

Skillet-Cornbread-served-with-butter on a white plate

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.

Skillet-Cornbread-with-knife-butter and napkins

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.

Preheat Cast Iron Skillet

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.

Pour Wet Ingredients into Dry
Mix Cornbread Batter Just Until Blended

Step 3: Pour oil into preheated pan and swirl to coat; spread batter in an even layer.

Pour Oil Into Preheated Pan
Spread Batter with Spatula

Step 4: Bake at 400°F for 25 minutes. Remove from oven and let cool slightly; serve with a slab of butter!

Skillet Cornbread Served with Slab of Butter

Skillet Cornbread Recipe Video

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Skillet-Cornbread-served-with-butter on a white plate
Print Recipe
5 from 4 votes

Skillet Cornbread

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Keyword: cast iron recipe, cravings, crispy, decadent, easy
Servings: 8 generous slices
Calories: 347kcal

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.

Nutrition

Calories: 347kcal | Carbohydrates: 38g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 308mg | Potassium: 309mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8.6% | Vitamin C: 1.5% | Calcium: 9.2% | Iron: 9%
Tried this recipe?I’d love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
Skillet Cornbread Pinterest Pin

About Marissa

The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, easy, mouthwatering recipes designed for home cooks.

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Comments

  2. Julie says

    November 19, 2018 at 9:50 am

    Great 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!

    Reply

  4. Ben|Havocinthekitchen says

    January 31, 2018 at 4:27 am

    I 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!

    Reply

  8. David @ Spiced says

    January 29, 2018 at 4:49 am

    It’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! 🙂

    Reply

  10. sherry MacKay says

    January 26, 2018 at 10:10 pm

    this 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

    Reply

  15. Kevin | Keviniscooking says

    December 1, 2016 at 9:58 am

    Just 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. 😉

    Reply

    • Marissa says

      December 6, 2016 at 1:48 pm

      It 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… 😉

      Reply

  16. Cheyanne @ no says

    November 30, 2016 at 12:29 pm


    Lol, 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

    Reply

    • Marissa says

      November 30, 2016 at 10:34 am

      Hi 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.

      Reply

  19. Dorothy Dunton says

    November 23, 2016 at 3:19 pm

    Hi 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!

    Reply

    • Marissa says

      November 24, 2016 at 8:33 am

      Hi 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

      Reply

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