Golden Skillet Cornbread

There’s something about a warm skillet of cornbread that instantly makes a meal feel homemade. I made this one on a weekend when I wanted something simple to serve alongside dinner, and the golden crust, buttery center, and slightly sweet flavor were exactly what I was hoping for.

I love serving cornbread when the weather calls for something cozy. It’s especially good with chili, soups, beans, barbecue, or simply a little butter and honey while it’s still warm. My family barely let it cool before reaching for another slice!

Why You’ll Love This Recipe

• Golden, crispy edges with a soft center
• Made in one cast-iron skillet
• Simple pantry ingredients
• Delicious with sweet or savory meals
• Best served warm with butter

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup whole milk
• ¼ cup melted butter
• 2 tbsp honey
• 2 tbsp butter, for the skillet

Instructions

1. Prepare the Skillet

Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C). Let the skillet heat while you prepare the batter.

2. Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

3. Mix the Wet Ingredients

In another bowl, whisk the eggs, buttermilk, milk, melted butter, and honey until smooth.

4. Make the Batter

Pour the wet ingredients into the dry ingredients. Stir gently just until everything is combined. Be careful not to overmix—a few small lumps are perfectly fine.

5. Add the Batter to the Hot Skillet

Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter and swirl it around to coat the bottom and sides.

Pour in the cornbread batter. You should hear a gentle sizzle as the batter hits the hot skillet.

6. Bake

Return the skillet to the oven and bake for 18–23 minutes, or until the top is beautifully golden brown and a toothpick inserted into the center comes out clean.

7. Serve Warm

Let the cornbread rest for about 5–10 minutes. Slice into wedges and serve warm with butter, honey, or your favorite meal.

My Tips

• Preheating the cast-iron skillet is the secret to those wonderfully crisp edges.
• Don’t overmix the batter or the cornbread can become dense.
• For a less-sweet Southern-style cornbread, reduce or omit the sugar.
• For extra buttery flavor, brush the top with melted butter right after baking.
• Let the cornbread rest briefly before slicing so it holds together better.

Easy Variations

Cheddar Jalapeño Cornbread: Fold in ¾ cup shredded cheddar and 1–2 finely chopped jalapeños.

Honey Butter Cornbread: Add a little extra honey to the batter and serve with whipped honey butter.

Cheesy Cornbread: Add 1 cup shredded cheese and a little chopped green onion.

Southern-Style: Reduce the sugar for a more savory cornbread that pairs beautifully with beans, greens, and barbecue.

What to Serve With Cornbread

This is one of those recipes that goes with almost everything. Try it with:

• Chili
• Beef or vegetable stew
• Bean soup
• Chicken soup
• Pulled pork
• Barbecue chicken
• Collard greens
• Fried chicken
• Slow-cooked beans
• Butter and honey for a simple snack

Storage & Reheating

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

To reheat, warm individual pieces in the microwave for about 15–20 seconds or place them in a 300°F oven for 8–10 minutes.

Cornbread can also be frozen. Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Recipe Details

Prep Time: 10 minutes
Cook Time: 18–23 minutes
Total Time: About 35 minutes
Servings: 8–10 slices

Approximate Nutrition Per Serving

Calories: 265
Protein: 5g
Carbohydrates: 39g
Fat: 10g
Fiber: 2g
Sugar: 9g

Nutrition is an estimate and will vary depending on the ingredients and portion size.

Frequently Asked Questions

Can I make cornbread without a cast-iron skillet?
Yes. You can use a greased 8- or 9-inch baking pan. The edges may not be quite as crispy, but it will still be delicious.

Can I make this cornbread less sweet?
Absolutely. Reduce the sugar to 1–2 tablespoons or leave it out completely for a more savory version.

Why should the skillet be hot?
A hot skillet helps the batter immediately begin cooking when it hits the pan, creating that delicious crisp, golden crust around the edges.

Can I add cheese or jalapeños?
Yes! Cheddar, jalapeños, green onions, or even cooked bacon make delicious additions.

What is the best way to serve it?
Warm from the oven with butter is my favorite. A drizzle of honey is wonderful too, especially if you enjoy slightly sweet cornbread.