Skillet Cornbread

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Made in one cast-iron skillet, this sweet Skillet Cornbread recipe comes together in a few quick steps! The cornbread is sweetened with brown sugar and honey and uses melted butter and buttermilk to give it a moist, tender crumb. It makes for an amazing side dish, especially to stews, chili, bbq, or even as a treat for breakfast alongside a cup of coffee.

You won't believe how easy it is to make cornbread from scratch. The sweetness from the brown sugar and honey makes this cornbread such a delightful treat that's truly perfect for any meal.

Overhead view of a skillet cornbread with a slice cut out and two more sliced.

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Why You'll Love This Recipe
Ingredients You'll Need
How To Make This Skillet Cornbread Recipe
Recipes Variations
Tips and Notes
Frequently Asked Questions
Recipe
More Recipes You May Like

Why You'll Love This Recipe

There are no fancy ingredients or techniques to make this cast iron cornbread recipe. You simply mix together the ingredients in a bowl and then add it to the cast iron and bake!
It's the perfect side for any dish and any occasion. Whether it's simply a weeknight meal or a holiday gathering, this cornbread will disappear quickly off the table.
It only takes a few minutes to whip together! It's perfect as a last-minute addition to a meal or potluck.

Ingredients You'll Need

Ingredients needed to make a skillet cornbread.

butter — I prefer using unsalted butter since there is a teaspoon of salt added to the batter. Salted butter is inconsistent between brands, so it's easier to use unsalted butter.
oil — this one skillet cornbread recipe uses canola oil. Oil adds additional moisture to the bread.
egg — you only need one.
brown sugar — I use light brown sugar to add moistness to the cornbread, but you could substitute it with granulated white sugar. You lose some of the caramel/molasses flavor.
honey — for more additional sweetness.
cornmeal — you can't make cornbread without cornmeal! You can find this in the baking aisle where you find the flour.
baking powder — this helps the cornbread rise.
salt — just a bit to balance out the flavors.
buttermilk — I recommend using buttermilk over regular cow's milk as buttermilk lends a richer and buttery flavor and also makes the cornbread more tender.
cooking spray — to keep the cornbread from sticking to the cast iron.

Cinnamon Honey Butter

You only need a few extra ingredients if you want to make some cinnamon honey butter to spread onto the cornbread.

salted butter
honey
cinnamon

How To Make This Skillet Cornbread Recipe

Set of two photos showing the wet ingredients whisked in a bowl.

Preheat oven to 400℉ with an 8” or 9” cast iron skillet in the oven.
In a medium bowl, whisk together the melted butter, oil, egg, brown sugar, and honey.
Whisking well until combined.

Set of two photos showing the dry ingredients sifted into the wet and mixed.

Place the cornmeal, flour, baking powder, and salt in a sifter.
Sift in half of the flour mixture to the bowl with the butter and oil mixture and gently fold together, then add ½ of the buttermilk folding gently.

Set of two photos showing batter mixed and added to a cast iron.

Repeat with the remaining flour mixture, and finally, fold in the remaining buttermilk and mix until just combined.
Carefully remove the skillet from the oven and spray lightly with non-stick cooking spray, add in the butter. As soon as the butter is melted, pour the batter into the prepared skillet. Bake for 18-22 minutes until a toothpick stuck in the center comes out clean.

Set of two photos showing a baked skillet cornbread and it cut open.

While the cornbread bakes, combine all honey butter ingredients with a small bowl, mashing and mixing with a small fork until combined. Taste and adjust honey and cinnamon to taste. If it’s too sweet, add a tiny pinch of salt.
Let the cornbread rest for 15 minutes before slicing and serving with honey butter.

Overhead view of a skillet cornbread with some honey and honey butter on the side.

Recipes Variations

The brown sugar helps to add moistness to the cornbread, but you could substitute it with granulated sugar.
For a less sweet cornbread, reduce the amount of brown sugar to 2 tablespoons and remove the honey from the recipe.
You could also add chopped jalapeno, cooked bacon, or up to ¾ cup of shredded cheese for a more savory cornbread recipe.
Cornbread could also be baked in an 8” x 8” glass or metal pan, you may need to bake it a bit longer as these pans do not hold heat, as well as a cast iron pan.

A skillet cornbread off to the side with three small plates, each with a slice on it.

Tips and Notes

Do not overmix the batter. If you overmix the batter, the cornbread can become tough and less tender, and fluffy.
Room temperature ingredients mix together better to prevent overmixing. Bring the buttermilk and egg out ahead of time. Forget to bring out the egg, place it in a bowl of warm water for a bit. Warm, not hot.
I prefer using a cast-iron skillet for this cornbread recipe as it retains heat much better and gives the cornbread a wonderful golden brown crispy crust.
You need to preheat the skillet in the oven. Putting the batter in the hot skillet will give you that crispy and golden crust.

Frequently Asked Questions

What if I don't have buttermilk?

Don't have buttermilk? No problem. Add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole or 2% milk, let rest for 5 minutes, then stir before using.

How do I store leftovers?

This cornbread is best when eaten within the first 48 hours but will keep at room temperature in an airtight container for up to 4 days.

Can I freeze cornbread?

Allow the cornbread to cool completely. Wrap tightly in plastic wrap and store in a freezer-safe bag or container for 2 to 3 months. Thaw at room temperature before serving.

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