Cast Iron Skillet Cornbread

This cast iron skillet cornbread is a staple in the South. With a fluffy center and irresistible crispy edges, you won’t be able to eat just one slice. Serve it with butter a drizzle of honey!

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skillet of cornbread with plate next to it and a pat of butter on top

I love a warm slice of cornbread slathered with butter! It’s perfect with barbecue ribs, soups, and casseroles. My husband even eats it for breakfast drizzled with honey!

What makes this cornbread so great is how simple the recipe is. I’m sure you already have everything in your pantry right now, so what are you waiting for?

It’s easy, with one special trick. A screaming hot cast iron skillet. This gives you those crispy edges while keeping the middle light and fluffy.

I make a batch of this and add it to my semi-homemade stuffing. Make a double batch and use leftovers for this cornbread salad or these cornbread stuffing balls.

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ingredients for cornbread recipe in individual bowls with text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Cornbread mix – White Lily self rising buttermilk cornbread mix is my favorite because it cooks up light and fluffy. You can always use your homemade cornbread mix.
Milk – Whole milk or buttermilk give you the best flavor but feel free to use your favorite milk. Even dairy free.
Oil – I like to use vegetable oil because it has the highest smoke point and it won’t scorch in the cast iron.

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How To Make Skillet Cornbread

cornmeal mix in a bowl with milk and eggs

Preheat the oven to 425F. Add 2 tablespoons oil to the skillet and spread it around the bottom of the pan. Place the pan in the oven while you make the batter.

Combine the cornmeal mix, vegetable oil, milk, and the egg in a large mixing bowl. Mix until just combined. Do Not Over Mix!

Carefully remove the hot skillet from the oven and pour in the batter.

Bake for 20 minutes or until golden brown. Remove it and let it cool a few minutes before slicing.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

close up of cornbread in a cast iron skillet

Storage

Any leftovers can be stored at room temperature, in an airtight container, for up to 4 days. If you added extra cheese to it, you will need to refrigerate it.

Reheat in an air fryer or oven for best results.

Variations

It’s absolutely delicious on its own, especially topped with butter or honey like my husband likes. But you can add in a few different things to change it to match your special occasion.

Add 1-2 tablespoons of fresh herbs like rosemary, thyme, chives, or parsley.
Use bacon grease instead of oil to coat the bottom of the skillet and add chopped, cooked bacon to the mix.
Make it with a Mexican twist by adding corn, cheese, or chopped jalapeno peppers.
Swap in sour cream and milk for the buttermilk.

slice of cornbread on a white plate with a pat of butter on it

How To Stop Cornbread From Sticking

Season your iron skillet: Before you cook in it, make sure it’s seasoned. Some skillets come already seasoned but I don’t trust this. I always season mine.

Preheat the skillet: Two things happen when you preheat the skillet. It heats the oil so the crust starts to form as soon as you add the batter. And the quick “sear” keeps the cornbread from sticking when it’s done cooking.

Rest the batter: Make the batter before you preheat the skillet. The batter needs about 10 minutes to rest before you cook it. You can do this while the skillet is heating and then it’s ready when the pan is.

Cool the cornbread: You should rest the cornbread, in the skillet, for about 10 minutes before you try and remove it. This allows it to finish cooking and makes it easier to remove from the pan when you’re ready to serve it.

Frequently Asked Questions

What is skillet cornbread?

Usually called southern cornbread, it’s a quick bread using cornmeal, a leavening agent to make it fluffy, and cooked in a cast iron skillet.

Can I use a homemade mix?

To make from scratch: use 1 cup flour, 1 cup cornmeal, 2 tablespoons sugar, 1 teaspoon salt, 1 tablespoon baking powder, 1/2 teaspoon baking soda in place of the cornbread mix. Then add the milk, egg, and oil as directed in the recipe.

Recipe Tips & Tricks

Screaming hot skillet – Preheat the cast iron until very hot so batter creates extra crispy bottom crust. This recipe works best in 8-inch skillet. Use bacon drippings instead of oil for added smoky flavor.
Better flavor – Buttermilk and eggs (instead of regular milk) give a richer taste. Sprinkle in homemade seasonings for flavor twists.
Don’t over mix – Mix the batter just until combined. Slight lumps are fine (over mixing creates tough cornbread).

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Pinterest pin image for a cast iron skillet cornbread recipe

This Southern skillet cornbread recipe is easy to make, needs only 4 staple ingredients, and has those crispy edges everyone loves.