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.
I love the fact that you used King Arthur Flour’s whole-grain corn meal & flour because I don’t use anything else! However, I never use sugar in cornbread as that makes it corncake. I never use butter. What I use to most people would be anathema, I use bacon drippings! I keep the drippings in a mason jar in my fridge so they don’t get rancid. I use probably 2 serving spoons of the bacon drippings & I place it in my cast iron skillet while it is heating up. I swirl it around in the skillet & add the drippings to my cornbread batter. Before adding my batter to my hot skillet, I lightly sprinkle a few grains of my cornmeal in the remaining bacon drippings in my skillet as it helps to prevent the cornbread from sticking to the skillet. I never fry my bacon; I set my oven @ 400°F. I use a rimmed baking sheet with one of my little racks that you cool your layer cakes on, centered on the baking sheet & make sure that the legs on it are folded down when on the baking sheet. It will hold 1 lb. of center cut bacon. Set your timer for 20 minutes. Watch it closely as you only want your bacon nice & crisp not burnt! I cook an entire lb. of center cut bacon on these days we’ll indulge & have BLT’s. I do my bacon this way because its healthier, I can save my grease & my bacon isn’t swimming in grease from frying it. A definite win-win! IF I want a Mexican cornbread I also add some finely chopped onion & a liberal handful of shredded Colby Pepper Jack Cheese, & 1 jalapeno that has been seeded & you must also remove the ribs inside, the buttermilk also cuts any heat from the jalapenos. IF jalapenos aren’t your “thing” you can drain & add 1 – 4 ounce can of green chilies to make it more Mexican. This cornbread is delicious with a pot of cooked Pinto Beans, cooked with a smoked ham hock or fresh Green Beans with some chunks of red potatoes & a smoked ham hock cooked in the green beans. Because I use real buttermilk in place of yogurt, there’s no need to mix water with the yogurt. In place of frozen corn, I’ve always added 1 small 4 – ounce can of cream style corn to my cornbread. I recently read that the way I make cornbread is a “Northern” (heaven forbid!) recipe. I was bred, born & raised in Texas & my cornbread is the way my family has done it for several generations whether regular cornbread or Mexican cornbread. Your recipes & your blog are great & very beautifully done! I visit several times a week & simply scroll through & frequently even “drool” my way through it. Yes, uncouth isn’t it? Lol
I bet you make some mean cornbread, Margo! Thank you for your kind words!
This is a fantastic recipe. Thanks for sharing.
My pleasure!! Thanks, Bill!
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!
Thank you, Julie! I’m so glad you enjoyed the recipe!!
Could I maybe use creamed corn in place of frozen. Canned or frozen?🤔
Hi Leigh. Sure! I think creamed corn in the same quantity would work just fine. 🙂
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!
Wait, what? You’ve never had cornbread? Okay, book a flight down here and I’ll make you some myself. 😉
This 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!
Thank you, Shauna! And I’m with you, I love to get a glimpse of where people cook. 🙂
Yep, 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!
One of my favorite sides for a big bowl of chili Marissa! This looks perfect!
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! 🙂
I 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. 😀
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
This 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 😉
I 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!
Yum! That cornbread looks perfect, Marissa!
Thanks so much, Sabrina!
I love how serious your MIL is about her cornbread! This has such a rustic, comforting vibe to it, thanks for sharing 🙂
Thank you, Sonali!
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. 😉
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… 😉
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
Nothing like cornbread and chile, right!? Especially when it’s freezing outside (We’re supposed to get down to 9 degrees tonight!)
Mmm 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.
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.
I 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!
Thank you, Helen! 🙂 Exactly – it’s the best with hot chili!
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!
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
This looks delicious! I like to turn mine into stuffing with sausage and apples!
I like how you think, Mary! 😉
I 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!
Thank you, Kathleen! Happy Thanksgiving to you too, my friend! 🙂 xo
Mmm 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
Thanks, Beeta! Happy Thanksgiving, my friend! xo