Skillet Cornbread Recipe: Golden, Crispy Southern-Style Cornbread

A pan of this Easy Skillet Cornbread pairs perfectly with many meals. It’s quick to make using simple pantry ingredients. Slather a slice with butter and drizzle with honey for a comforting, homemade treat.

We’ve been enjoying warm weather for a while here in Florida, and I’m not complaining. The other day we woke to a brisk morning—about 65°F—which around here felt refreshingly cool. The sun came out and the day warmed to roughly 78°F, the perfect kind of day to enjoy a hearty bowl of chili and a skillet of cornbread.

As a kid, I grew up eating Jiffy mix cornbread, and I only recently started making more things from scratch. I had some leftover homemade baking mix, so I used it to make a slightly sweet cornbread that complements savory dishes really well.

What is Cornbread?

Cornbread is a quick bread made with cornmeal. It’s a staple in American cooking, especially in the South, known for its warm aroma and slightly crumbly texture. Regional styles vary:

• Northern-style cornbread typically contains little to no sugar and leans heavier on cornmeal.
• Southern-style cornbread is sweeter, more cake-like, and often finished with butter for richness.

Though I grew up in the North, I prefer the sweeter Southern-style cornbread. This recipe produces a cornbread that’s sweet enough to balance savory dishes without tasting like dessert.

Homemade cornbread is straightforward to prepare with everyday pantry items.

How to make Easy Skillet Cornbread

1. Preheat the oven to 350°F and place a 10-inch cast iron skillet inside to heat.
2. In a large bowl, combine baking mix, cornmeal, sugar, melted butter, eggs, and milk. Stir until just combined—do not overmix.
3. Add a little butter to the hot skillet and let it melt, then remove the skillet and tilt it to coat the bottom and sides.
4. Pour the batter into the prepared skillet and bake for about 30 minutes, until a toothpick comes out clean and the top is golden.
5. Let the cornbread cool for 10 minutes before cutting into wedges.

Pro tip: You can use water, milk, or buttermilk in this recipe depending on what you have on hand.

Can Easy Skillet Cornbread be baked in other pans?

Yes. A 10-inch skillet gives a nice crust on the edges, but you can also bake the batter in an 8-inch square pan (about 35–40 minutes) or in muffin tins (15–20 minutes). Baking time will vary with pan size, so check for doneness as it bakes.

Why does my cornbread fall apart?

Cornbread naturally has a crumbly texture, but it shouldn’t collapse into a pile of crumbs. Common causes of overly crumbly cornbread:

• Overmixing the batter develops gluten in the flour, which can lead to a denser, drier loaf.
• Using too much cornmeal relative to flour reduces binding and produces a crumblier result.

This recipe balances cornmeal and flour to yield a moist, tender crumb that holds together well.

Cornbread Additions

While plain cornbread is delicious, you can customize the batter with many tasty add-ins:

• Drained diced green chiles
• Shredded cheddar cheese
• Crumbled cooked bacon (1–2 tablespoons of syrup or glaze pairs nicely)
• Fresh, frozen, or canned corn
• Dried fruit and nuts
• Fresh berries like raspberries or blueberries with lemon zest
• Herbs and spices such as rosemary, thyme, or sage
• Green onions or sliced olives

The classic pairing is cornbread with a big bowl of chili, but it’s also excellent with soups, pulled pork, or simply with butter and preserves. One favorite is a pat of butter topped with a spoonful of seedless blackberry preserves.

How to serve Skillet Cornbread

• Butter
• Honey
• Jams, jellies, or preserves
• Apple butter or pumpkin butter for a seasonal twist

What goes with Cornbread?

• Chili (classic pairing)
• White chicken chili
• Slow-cooked pulled pork
• Coleslaw or other bright, crunchy salads
• Hearty soups like chicken enchilada or vegetable soups
• Fried or roasted chicken and other comfort mains

If you try this recipe, please leave a rating and a review in the comments — feedback is always appreciated.

Recipe

Easy Skillet Cornbread

Yield:
8 servings

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

A pan of this Easy Skillet Cornbread goes so well with any meal. It is simple to make with ingredients from your pantry. Add some butter and a drizzle of honey and you will fall in love with this homemade cornbread.

Ingredients

• 2 cups baking mix
• ½ cup cornmeal
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 cup milk

Instructions

1. Preheat oven to 350°F. Place a 10-inch cast iron skillet in the hot oven with 1–2 tablespoons butter.
2. Mix together the baking mix, cornmeal, sugar, melted butter, eggs, and milk in a large bowl until just combined. Do not overmix.
3. Remove the skillet from the oven and tilt it to coat the bottom and sides with the melted butter.
4. Pour the batter into the skillet and bake for about 30 minutes, until golden and a toothpick inserted into the center comes out clean.
5. Remove and let cool 10 minutes before slicing into wedges.

Notes

This cornbread can also be baked in a greased 8×8-inch pan for 35–40 minutes.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 211Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 38mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 3g

Nutrition facts are estimates and not guaranteed. Consult a registered dietitian for specific dietary needs.