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

Skillet Cornbread

My tried and true recipe for the perfect skillet cornbread!
Course Side Dish
Cuisine Mexican
Keyword cast iron recipe, cravings, crispy, decadent, easy
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 generous slices
Calories 347kcal


  • 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


  • 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.



Calories: 347kcal | Carbohydrates: 38g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 308mg | Potassium: 309mg | Fiber: 4g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 1.2mg | Calcium: 92mg | Iron: 1.6mg