Name: Skillet Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup cornmeal (medium grind); 1 cup all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; ¼ cup sugar; 1 cup milk (whole milk ideal); 2 large eggs; ¼ cup vegetable oil; 1 cup corn kernels (fresh or frozen, thawed)

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There’s something truly magical about a warm, golden slice of Skillet Cornbread. Crisp on the edges with a tender, moist center, this classic Southern staple brings comfort in every bite. Whether you’re serving it alongside chili, a hearty stew, or just enjoying it with a pat of butter, skillet cornbread delivers that perfect balance of sweet and savory that keeps everyone coming back for more. Today, I’m sharing a simple, foolproof recipe using pantry staples like cornmeal, flour, and fresh corn kernels to create a cornbread that’s bursting with texture and flavor.

Why Cooks Rave About It

What makes Skillet Cornbread so beloved by home cooks and chefs alike? First, it’s the texture—the crispy crust formed by cooking in a hot cast-iron skillet contrasts beautifully with the soft, crumbly interior. The addition of fresh or frozen corn kernels adds bursts of juicy sweetness that make every bite interesting. Plus, the balance of cornmeal and all-purpose flour creates a tender crumb that’s not too dense or heavy. This recipe is also incredibly versatile: it’s simple enough for weeknight dinners but impressive enough for gatherings and potlucks. And let’s be honest, there’s nothing quite like the rustic charm and aroma of cornbread baking in a skillet.

What to Buy

Cornmeal: Use yellow or white cornmeal, preferably medium grind for the best texture.
All-purpose flour: This helps balance the cornmeal and creates a tender crumb.
Baking powder: Essential for lift and a light, fluffy cornbread.
Salt: Enhances all the flavors.
Sugar: Adds a touch of sweetness to complement the corn.
Milk: Whole milk is ideal for richness, but any milk will work.
Eggs: Large eggs bind the batter and add moisture.
Vegetable oil: Keeps the cornbread moist and helps form the crispy crust.
Corn kernels: Fresh or frozen corn works beautifully to add texture and sweetness.

Tools of the Trade

Cast-iron skillet (8- or 9-inch): Key to achieving a perfectly crispy crust.
Mixing bowls: For combining the dry and wet ingredients separately.
Whisk: To blend ingredients smoothly and incorporate air.
Measuring cups and spoons: For precise ingredient amounts.
Rubber spatula: To fold in the corn kernels without overmixing.
Oven mitts: To safely handle the hot skillet.

Step-by-Step: Skillet Cornbread

Step 1: Preheat Your Oven and Skillet

Begin by placing your cast-iron skillet in the oven and preheating to 425°F (220°C). Heating the skillet ahead of time ensures the cornbread batter sizzles on contact, creating that signature crispy edge.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, and ¼ cup sugar until evenly combined.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk 1 cup milk with 2 large eggs and ¼ cup vegetable oil until smooth and fully blended.

Step 4: Bring It Together

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—some lumps are perfectly fine. Then fold in 1 cup of corn kernels (fresh or frozen, thawed).

Step 5: Pour Batter into Hot Skillet

Carefully remove the hot skillet from the oven using oven mitts. Add a bit of oil to coat the bottom and sides if needed, then pour the batter into the skillet. The batter should sizzle immediately.

Step 6: Bake Until Golden

Return the skillet to the oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Allow the cornbread to cool in the skillet for about 10 minutes before slicing. Serve warm, ideally with butter or alongside your favorite dishes.

Better Choices & Swaps

Milk alternatives: Use almond, oat, or soy milk to make it dairy-free while maintaining moisture.
Oil swaps: Try melted coconut oil or olive oil for a different flavor profile.
Whole wheat flour: Swap half or all-purpose flour for whole wheat for a nuttier, denser bread.
Sweetener substitutes: Replace sugar with honey or maple syrup for a more natural sweetness.
Extra mix-ins: Add diced jalapeños for heat, shredded cheese for richness, or chopped herbs for freshness.

Missteps & Fixes

Cornbread too dry: This usually happens if baked too long or if there’s not enough fat. Try reducing baking time slightly and ensure you add enough oil or milk.
Edges burning but center undercooked: The oven may be too hot or your skillet overheated. Lower the temperature to 400°F (205°C) next time and preheat the skillet less aggressively.
Cornbread too dense: Overmixing the batter is a common culprit. Stir gently and stop as soon as the ingredients are combined.
Corn kernels sinking: Toss kernels in a tablespoon of flour before folding into the batter to help them stay evenly distributed.

Storage & Reheat Guide

Leftover Skillet Cornbread keeps well stored in an airtight container at room temperature for up to two days. You can also refrigerate it for up to a week. To reheat, wrap slices in foil and warm in a 350°F (175°C) oven for 10-15 minutes, or microwave individual pieces for 20-30 seconds until heated through. For a crispy edge revival, pop slices in a toaster oven or under the broiler for a minute or two—just watch closely to prevent burning.

Troubleshooting Q&A

Why is my skillet cornbread crumbly and falling apart?

This often happens if the batter lacks enough moisture or binding agents. Make sure you measure your ingredients carefully, especially the eggs and milk. Overbaking can also dry it out, so check the cornbread a few minutes before the timer goes off.

Can I use frozen corn kernels straight from the freezer?

It’s best to thaw frozen corn kernels and drain any excess moisture before folding them into the batter. Adding them frozen can make the batter watery and affect baking time.

How do I get a crispy crust without burning the cornbread?

Preheating your cast-iron skillet is key. However, if the crust burns before the center cooks, reduce oven temperature slightly and keep an eye on the bake. You can also brush the skillet with oil instead of butter for a more controlled crispiness.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 for regular flour. Keep in mind that texture may vary slightly, but the cornbread will still taste delicious.

Our Most-Loved Recipes

Mexican Street Corn Salad – This vibrant salad pairs beautifully with cornbread for a full meal.
Edamame And Corn Salad – A fresh, protein-packed side that complements the sweetness of cornbread.
Cheddar Scallion Buttermilk Biscuits – Another stellar bread option for your table, perfect alongside your skillet cornbread for variety.

In Closing

Mastering Skillet Cornbread is easier than you think and endlessly rewarding. With simple ingredients and a straightforward technique, you’ll have a warm, comforting bread that elevates any meal. The crispy edges, tender crumb, and sweet pop of corn kernels make it a standout on any table. Whether you’re new to baking or a seasoned pro, this recipe invites you to savor the simple pleasures of homemade cornbread—perfect for sharing and savoring. So grab your skillet, preheat that oven, and get ready to enjoy some seriously satisfying cornbread magic!

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