Whip up this moist and fluffy Easy Skillet Cornbread Recipe and leave your regular bread or biscuits behind. Soft on the inside with a deliciously crisp top crust, this recipe is a keeper.
Cornbread made from scratch is love and comfort and warmth all in one. The sweet, nutty flavor and heavenly smell just gives me chills. In a good way. And boy, is this some moist and fluffy cornbread…I think the cast-iron skillet had something to do with it. You really have to make this amazing down-home cornbread to understand.
When I was a kid, my Dad would make his skillet cornbread to go with Sunday dinner. He put lots of yummy ingredients in like bacon fat and buttermilk. While I still love that kind of cornbread, this is a lighter version that is just as good.
Ingredients Needed For Skillet Cornbread
- Cornmeal – fine ground cornmeal is the best.
- Flour – we used just regular all-purpose flour!
- Sugar – white granulated sugar…or use brown sugar for more maple flavor.
- Baking Powder
- Baking Soda
- Milk – 2% or whole milk is best.
- Oil – vegetable or canola oil are fine for this recipe. Any neutral tasting oil is perfect.
- Eggs – we used large eggs for this recipe.
- Butter – unsalted butter is our preference. It let’s the cook determine how much salt to put in the recipe. If you only have salted butter, omit the extra salt called for in the recipe.
How To Make Cornbread from Scratch
- Preheat your oven to 400°F. Place a 12-inch skillet in the oven as it’s preheating.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, salt and baking soda. Whisk in the milk, oil and eggs until completely combined.
- Remove the skillet from the oven and use 1 teaspoon of the butter or the oil to grease the pan. (If using a cast iron pan, the handle will be extremely hot.)
- Pour batter into the skillet or pan and bake for 25 to 35 minutes. The cornbread is done when the top is golden brown and is pulling away from the sides of the pan. The top of the cornbread will be firm to the touch.
- Remove the pan from the oven and allow to cool slightly before cutting and serving.
Chef Tips For Making The Best Homemade Cornbread
- Only mix the ingredients until blended. For the fluffiest cornbread, you don’t want to over work the gluten in the flour.
- Mix up the batter by hand, rather than an electric mixer. This way you can leave a few lumps in the batter that will moisten during baking and give the desired appearance to your cornbread
- For fluffy cornbread, let the batter rest for 10 – 15 minutes after mixing. This will allow air pockets to form.
- Put the un-greased skillet in the oven to preheat while you’re mixing the batter. This will give it nice crispy edges when done.
- We used a 12-inch skillet to make this recipe. If using a 10-inch skillet allow a few more minutes for baking. Add 5 minutes to the cook time and check the cornbread for done by seeing if the cornbread is pulling away from the sides and firm in the middle.
More Easy Cornbread Recipes
Easy Cornbread Recipe
332kcal
Ingredients
- 1-1/2 cups stone ground cornmeal
- 1-1/2 cups all-purpose flour
- 1/4 cup sugar plus 1 tbsp
- 1-1/2 tbsp baking powder
- 1 tsp kosher salt
- 3/4 tsp baking soda
- 1-1/2 cups milk
- 1/2 cup canola oil
- 3 large eggs
- 1 tsp unsalted butter
Instructions
- Preheat the oven to 400°F. Place a 12-inch oven-proof skillet in the oven as it is preheating.
- In a large bowl, mix together the cornmeal, flour,sugar,baking powder,salt and baking soda. Whisk in the milk, oil and eggs until evenly combined.
- Remove the skillet from oven and use 1 teaspoon butter or oil to grease the pan. Pour batter into skillet or pan and bake 25 – 35 minutes, until top of cornbread is golden and is pulling away from the sides of the pan. The top of the cornbread will be firm to the touch.
- Remove from the oven and allow to cool slightly before serving.
Nutrition
Serving1pieceCalories332kcalCarbohydrates34.78gProtein7.51gFat18.33gSaturated Fat2.69gCholesterol83.67mgSodium446.1mgPotassium374.06mgFiber1.62gSugar8.84gVitamin A188.93IUCalcium164.59mgIron1.94mg
Notes
Whole or 2% milk can be used for this recipe.
Regular vegetable oil can be substituted for canola oil.
If using a 10-inch skillet allow additional minutes for baking (about 5 minutes).
Tried this recipe?
Let us know how it was!
Hi, that’s a great question and I’ve revised the instructions to include a 12-inch skillet size. A 10-inch skillet should work just fine, just increase the baking time a few minutes until the cornbread starts pulling away from the sides and the top is firm. Using only half the batter in a 10-inch skillet would make a very thin cornbread. Hope that helps.?
What size skillet was used? I have a 10 inch, so maybe this would require using half the batter and make two?