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Fluffy and Golden, this Skillet Cornbread recipe is a cinch to make, and is a fantastic side for any meal! Mix it, pour it and bake it and done. A tender and delicious crumb means no leftovers!
It’s the simple things in life, right? I love the smell of fresh, homemade food coming from my kitchen. So does my family! I can draw them out of their rooms, away from electronics, and out of the pool with just a whiff of a hot skillet full of some sweet cornbread.
This recipe for homemade cornbread is likely one of THE easiest things to make. I make it alongside my favorite Chili Recipe (Crockpot Chili). It takes under 30 minutes from start to finish.
I make this about a million times a year. It’s great for pretty much everything, and since it’s quick and easy – you can make it when you have an unexpected extra guest at the table.Jump to Video
I have included FAQs, and tips and tricks in the post. If you’d rather skip all that, scoot right on down to the recipe card located at the bottom of the post.
Frequently Asked Questions
It is light, and has a kind of grainy, crumbly texture. You can make it sweet (almost cake like) or savory.
While lots of people have preferences as to the sweetness of cornbread (southerners actually don’t add a lot, which is surprising to me!) I use up to two thirds of a cup.
It’s essentially corn cake at that point, but my family likes it that way, so that’s how I make it. The recipe does state to use two thirds of a cup, but you can easily cut it down to 1/3 or even a 1/4 if you prefer.
Well, I guess that depends on your individual dietary needs. It is high in carbs of course. I think anything in moderation is a good thing.
Why you’ll love this recipe
This is super easy to make. Two bowls. Use a cast iron skillet to bake, or use a baking pan if you prefer.
Budget friendly. This recipe uses very basic ingredients that you probably already have.
Adaptable. You can add plenty of things to this recipe to fancy it up. Check out the notes card for suggestions.
The full list of ingredients and quantities is found in the printable recipe card below.
- Butter. I use salted butter, but unsalted is just fine.
- Flour. Regular all-purpose flour.
- Cornmeal. This can be found in the baking aisle with the flour and sugar.
- Sugar. Plain white sugar. Reduce this if you wish (we like cornbread to be sweet).
- Baking Powder. This is the only leavener in the recipe.
- Egg. I use large eggs.
- Milk. I use 2% or whole milk or even buttermilk if that is what I have on hand.
- Vegetable oil. Any neutral tasting oil will work here. Stay away from extra virgin olive oil, as that has a strong flavor.
How to make cornbread from scratch
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat oven to 400 degrees F and lightly grease an 8 inch cast iron pan or 8×8 baking dish with melted butter.
Mix the dry ingredients
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
Mix the wet ingredients
In another bowl whisk together the egg, milk and vegetable oil until well combined.
Add the two mixtures together and mix until just combined (mixture will be lumpy)
Pour and bake
Add batter to the prepared pan or skillet, and bake for 20 to 25 minutes until golden brown, and a toothpick inserted in the middle comes out clean.
Remove skillet from oven, and cool slightly before serving. Devour!
Don’t overmix the batter. It should be lumpy/craggy – not smooth.
Why? Because overmixing will make your final product less tender and fluffy. You want it to be light and fluffy.
You can use a muffin tin (mini or regular) and make cornbread muffins. The baking time will be less (around 10 to 15 minutes) Just cook until a toothpick inserted in the middle of one comes out clean.
What can you add to this/how to modify?
Anything you like!
- Cooked chorizo, bacon, cheddar cheese, jalapenos, fresh corn kernels – anything!
- You can switch out the milk for buttermilk, or do a combination of milk and sour cream.
More delicious sides:
- Easy Scalloped Potatoes. There’s a video on this one, showing how EASY this is to make!
- Twice Baked Potatoes. A drool-worthy side dish, these Twice Baked Potatoes are SO good! Make a lot and freeze some for another day.
- Creamy Garlic Parmesan Risotto. Risotto in 17-25 minutes?! I’m in!
- Bacon Wrapped Green Beans. The BEST side for holidays! Fresh green bean bundles are easy to grab and soon to be family favorite!
- Red Lobster Biscuits. Soft, fluffy biscuits packed with cheddar cheese, and brushed with flavorful garlic butter after baking, these cheddar biscuits are dreamy!
- ALL SIDES
Skillet Cornbread Recipe (with Video)
- Preheat oven to 400F and lightly grease an 8 inch cast iron skillet with butter.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
- In another bowl blend the egg, milk and vegetable oil until well combined.
- Add wet ingredients to dry ingredients and mix until just combined.
- Pour batter into skillet.
- Bake for 20 to 25 minutes until golden brown, and a toothpick inserted in the middle comes out clean.
- Remove skillet from oven, and cool slightly before serving.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.