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Simple Skillet Cornbread

Ready in 30 minutes, this simple skillet cornbread has been a favourite side dish of mine for years. Great with soups, stews and chili, it’s essential fall comfort food.

When I was growing up, simple skillet cornbread was a side dish we frequently enjoyed. Where some families may have had fluffy biscuits or white dinner rolls with their soups and stews, my mother was always about the heartier accompaniments.

Our family recipe was simple and comforting, stirred together and baked in a cast iron skillet. We ate it warm from the oven, in great slabs slathered with soft butter and local honey.

Read on for the recipe I’ve been baking for over four decades.

Simple Skillet Cornbread

Everyone needs a reliable side dish to accompany hearty soups and stews all winter long. This cornbread is tender and moist, but also hearty and filling.

I have a house full of teenagers and this nourishing side truly helps round out the meal and fill everyone up.

Pair simple skillet cornbread with:

The Best Cornmeal for Cornbread

I’ve got three kinds of cornmeal pictured below: a fine polenta (left), a coarse, stone-ground cornmeal (right) and a medium yellow cornmeal (center). This recipe calls for a medium grind yellow cornmeal, which yields a tender crumb that still feels hearty and rustic, not too cakey.

Note that this recipe will technically still work with all varieties of cornmeal, the best texture that I have found is with a medium yellow cornmeal.

How to Make Skillet Cornbread

The beauty of this recipe is that you can measure and stir it together in just a few minutes. There’s no creaming of butter or special equipment needed!

I’ve tweaked the original recipe to be a little lighter, and added a touch of sweetener. My mother used stoneground cornmeal and whole grain flours; you should know that the recipe works with both variations. My version, the recipe below, is a little more tender and moist.

These are ingredients I always have stocked in my pantry so the kids or I can whip up a batch of simple skillet cornbread at a moment’s notice:

Yellow cornmeal, flour, baking powder, sugar & salt, milk, eggs, cream, melted butter. That’s it.

Everything is stirred together in a few bowls. This simple recipe is great for beginner bakers and another ideal Kitchen Tasks for Kids Ages 3-5.

One 8-inch skillet holds this cornbread recipe. You can also use a 9×9-inch pan. I prefer a cast iron skillet because it ensures even cooking throughout. A skillet also holds the heat and keeps the cornbread warm after it comes out of the oven.

School Lunch Tip: Divide the batter evenly between a 12-cup muffin tin and bake up cornbread ‘muffins’ for the lunchbox.

Zero Waste Tip: Save your bacon grease for recipes like these! Generously grease the cast iron skillet with bacon fat before pouring in the batter. It will add so much flavour to that delicious golden crust that forms on the bottom of the cornbread.

I recommend serving your skillet cornbread warm from the oven, with plenty of salted butter and honey for drizzling on top.

Print

Simple Skillet Cornbread

A simple and comforting side dish that's easy to stir together. Pairs well with soup, stews and chili. A family favourite that's ready in 30 minutes.
Course Side Dish
Cuisine American
Keyword Vegetarian
Essential Ingredient cornmeal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 355kcal

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1 teaspoon fine sea salt
  • 2 teaspoons raw cane sugar
  • 1/2 cup all-purpose flour
  • 1 Tablespoon baking powder
  • 3 large eggs
  • 1 cup milk 2% or whole
  • 1/4 cup coffee cream 18%
  • 1/3 cup salted butter melted
  • bacon grease optional

Instructions

  • Preheat the oven to 400℉ and place the rack in the middle of the oven. Generously grease an 8-inch cast iron skillet with bacon grease or butter.
    bacon grease
  • Stir together the cornmeal, salt and sugar in a large bowl. Sift in the flour and baking powder. Whisk together until thoroughly combined, making sure there are no lumps of flour. Make a well in the center of the dry mix.
    1 1/2 cups yellow cornmeal, 1 teaspoon fine sea salt, 2 teaspoons raw cane sugar, 1/2 cup all-purpose flour, 1 Tablespoon baking powder
  • In another bowl, beat the eggs until frothy. Pour in the milk and beat again. Pour mixture into the well of the dry ingredients. Mix with a wooden spoon until combined.
    3 large eggs, 1 cup milk
  • Pour the cream and the melted butter into the cornbread batter. Mix just to combine.
    1/4 cup coffee cream, 1/3 cup salted butter
  • Scrape the batter into the prepared cast iron pan. Place on the middle rack of the oven.
  • Bake for 22-25 minutes; ovens will vary. Look for the cornbread to rise slightly in the center and form a few cracks. A toothpick inserted into the center should come out clean.
  • Remove from oven and wrap a tea towel around the handle of the skillet. Serve immediately, with butter and honey.

Notes

Recipe can be made gluten-free by replacing the all purpose flour with an equal amount of gluten free all purpose flour mix.

Nutrition

Calories: 355kcal | Carbohydrates: 42g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 523mg | Potassium: 440mg | Fiber: 4g | Sugar: 5g | Vitamin A: 516IU | Calcium: 158mg | Iron: 2mg

Original article: Simple Skillet Cornbread