Cornbread is my weakness! Make sure to try my Jalapeño Cornbread, Buttermilk Cornbread, and my Cornbread Dressing.
How to make Skillet Cornbread:
Batter: Preheat cast-iron skillet in the oven at 375°F. Mix cornmeal, baking powder, flour, and salt together. In a liquid measuring cup, stir together baking soda and buttermilk. In a large mixing bowl, combine oil and sugar then mix in eggs. Pour in buttermilk mixture and creamed corn then stir. It’s less sweet than Northern style cornbread, and we serve it alongside ribs and baked beans, baked mac and cheese, or a pot full of classic homemade chili! Combine: Pour dry ingredients over wet ingredients and stir just until combined (don’t over-mix, it’s okay if it’s lumpy). Fold in the corn. Bake: Melt butter in the cast iron skillet in the oven. Swirl butter in the skillet to coat the bottom then immediately pour batter into the pan, smoothing into an even layer. Bake for 27-35 minutes, or until a toothpick inserted in the center comes out with few moist crumbs. Slice cast iron skillet cornbread into wedges and enjoy with butter and honey, or serve with Jambalaya or Fried Chicken.
Freezing Instructions:
To Freeze: Allow skillet cornbread to cool completely then remove from skillet. Wrap in plastic wrap then store in a freezer safe container or bag and freeze for 2-3 months. Thaw completely at room temperature.
Recipe Variations:
Gluten-Free: Use gluten-free flour instead of all purpose. No Buttermilk: Make my recipe for a buttermilk substitute using milk and lemon juice or vinegar. No Cast Iron Skillet: Bake in a 8-inch square pan or make my classic cornbread recipe. Sugar: Sometimes I use half granulated sugar and half brown sugar to deepen the dark molasses flavor.
Soups To Serve Cornbread With:
Lentil Soup Roasted Cauliflower Soup Turkey Chili White Chicken Chili Beef Noodle Soup Chicken Noodle Soup Corn Chowder
I originally shared this recipe February 2015. Updated June 2020 and October 2024.
This post contains affiliate links.
