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A piece of cornbread sitting on a green plate.
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4.67 from 3 votes

Skillet Cornbread Recipe

Cast Iron Skillet Cornbread Recipe - Crispy golden edges made with buttermilk and a buttery crumb filled center. The ultimate southern comfort food is simple to make and simply delicious.
Author: Nikki Lee
Servings: 12 servings
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 cup yellow cornmeal
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • ½ cup milk
  • 1 large egg
  • ¼ cup butter melted
  • 2 Tablespoons vegetable shortening

Instructions

  • Preheat oven to 450 degrees.
  • In a large bowl combine cornmeal, flour, salt, baking powder and baking soda.
  • Add in buttermilk, milk, and egg and stir until combined.
  • Pour melted butter into batter and stir until combined.
  • Place cast iron skillet on stovetop over medium high heat and melt vegetable shortening.
  • Pour batter into skillet. It should be hot and make a sizzling sound. Let the batter cook a minute to allow the outsides edges to get nice and crispy.
  • Bake for 15 to 25 minutes until golden brown (varies by skillet size).

Video

Notes

The size of skillet will determine the thickness and cook time.
We like a thin cornbread, so I bake in a 12 inch skillet for 15 to 20 minutes. Use a 10 inch for a standard thickness for approx 20 minutes or for an 8 inch for an extra thick cornbread approximately 25 minutes.
Oven temperatures often vary, so adjust accordingly to yours.
Preheat Skillet in Oven Option
If you do not want to heat on stovetop, you can also get skillet hot in oven while preheating. Then pour batter in hot skillet. I find the edges come out crispier when doing on the stovetop, but it is delicious either way.

Nutrition

Serving: 1slice | Calories: 129kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 435mg | Fiber: 1g | Sugar: 1g