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Skillet Cornbread

Yields8 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

I love cornbread. Always have. I've gone through phrases in how I made it. My recipe for years was the Marie Calender's mix, which was a little sweet, but so easy, and really, really good. Then, my mom made this recipe for me a few years ago. It is a non-sweet cornbread with a super crispy kissed-by-butter exterior. And on top of being the best-tasting cornbread I've had, it's yet one more opportunity to utilize your cast iron skillet. Bring this to a pot luck or your own table and once again, you are a hero for the day!

 1 cup Yellow CornmealI used Bob's Red Mill Brand Medium Grind Corn Meal
 ½ cup All Purpose Flour
 1 tsp Salt
 1 cup ButtermilkIf you don't have buttermilk, you can use milk with 1 lemon squeezed and set aside for 10 minutes, or 1/2 cup sour cream & 1/2 cup milk
 ½ cup Whole MilkLowfat is OK too. We're a whole milk family.
 1 Egg
 1 tbsp Baking Powder
 ½ tsp Baking Soda
 1 tbsp Canola Oil
 3 tbsp Butter

Mix Cornmeal, Flour, and Salt in a large bowl.


Add (without stirring) all remaining ingredients except butter and canola oil.


Hand stir (no mixer) and mix well with a large spoon. A few lumps are good. It's not as thick as you think it should be - thinner than pancake batter - but that's OK.


Place 9" or 10" cast iron skillet and in 450 degree oven for 5 minutes. It will begin to smoke.

Note: If you are doubling the recipe, a 12" cast iron skillet is perfect.


Take the skillet out, then add butter and canola oil. Let the butter melt, then pour in the cornbread mixture.


Bake for 15-20 minutes at 450 degrees, until the top is brown and the sides pull away from the edges of the skillet. If you are a Thermapen temperature geek like me, the center should be at least 185 degrees.

Nutrition Facts

Servings 0