Skillet Cornbread

Skillet Cornbread has a crunchy crust and a fluffy inside and is perfect with a bowl of something hot and steamy.

  • Author: Renee Rendall
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Southwest
  • Diet: Vegetarian


  • 203 grams (1-1/2 cups) cornmeal
  • 1-1/4 cups milk
  • 135 grams (1 cup) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tablespoon butter


  1. Preheat your oven to 450F and place a 10-inch cast iron skillet in the oven as it heats.
  2. In a medium mixing bowl, stir together cornmeal and milk, and allow it to soak for 15 minutes.
  3. In a large mixing bowl, gently whisk together flour, baking powder, and salt.
  4. In a large measuring cup or small bowl, whisk together vegetable oil and eggs. Add the oil and egg mixture to the soaked cornmeal and milk and whisk to combine.
  5. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula.
  6. Put on an oven mit and carefully remove your skillet from the hot oven. Add butter and swirl it around as it melts to coat the pan. Pour your cornbread batter into the hot skillet and return it to the oven. Bake for 25 minutes or until golden brown on top.
  7. Carefully remove the pan from the hot oven. You can serve it from the pan if serving right away, but you don't want to store it in the pan if there are any leftovers. Slice and serve thick wedges with butter and your favorite bowl of hot, steamy awesomeness.


Keywords: Cornbread

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