Easy Skillet Cornbread Recipe

This easy skillet cornbread recipe is the ultimate comfort food side dish. With a crispy golden crust and moist, fluffy center, it’s perfect for pairing with chili, soups, and stews. Made with simple ingredients like cornmeal, sour cream, and honey, this quick cornbread comes together in just 30 minutes. Learn how to make the best homemade cornbread with step-by-step instructions and helpful tips.

Ingredients

Cornbread:

• 1 cup cake flour (or regular flour as a substitute)
• 1 cup cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup salted butter, melted and slightly cooled (8 tbsp or 1 stick)
• 2 tablespoons honey
• 2 tablespoons sugar (optional)
• 2 large eggs
• ¾ cup sour cream
• ¼ cup milk (preferably whole)

For Skillet:

• 1 tablespoon salted butter, softened

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cake flour, cornmeal, baking powder, baking soda, and salt. Set aside.
3. Prepare Wet Ingredients: In a separate medium-sized bowl, combine the melted butter, honey, and sugar (if using) until fully blended. Add the eggs and whisk until smooth. Stir in the sour cream and milk until fully incorporated.
4. Prepare Skillet: Rub the bottom and sides of a 10-inch cast iron skillet with the softened butter. Place the skillet over medium heat until the butter melts and begins to sizzle slightly. Alternatively, heat the buttered skillet in the preheated oven if you’re using a baking dish.
5. Combine Wet and Dry Ingredients: Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined—do not overmix. Pour the batter into the hot skillet or baking dish and spread it evenly with a silicone spatula.
6. Bake: Transfer the skillet to the oven and bake for 20 minutes, or until the top is lightly golden and the edges are a deeper brown. A toothpick inserted into the center should come out clean.
7. Serve: Let the cornbread cool slightly before slicing. Serve warm alongside chili, soups, or stews.

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Why You’ll Love This Recipe

• Golden Crust: The cast iron skillet gives this cornbread a perfectly crispy crust while keeping the interior moist and tender.
• Quick and Easy: Simple ingredients and straightforward steps make this recipe perfect for any skill level.
• Versatile: Delicious on its own or paired with a variety of dishes like chili or soups.
• Customizable: Easily adapt the recipe to suit your taste preferences or dietary needs.

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Tips

• Use Room Temperature Ingredients: This ensures even mixing and a smoother batter.
• Don’t Overmix: Overmixing can make the cornbread dense; stir just until the ingredients are combined.
• Preheat the Skillet: Heating the skillet before adding the batter creates the signature crispy crust.
• Sweet or Savory: Adjust the sugar and honey amounts based on whether you prefer sweet or savory cornbread.

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Variations and Substitutions

• Add-Ins: Mix in shredded cheese, chopped jalapeños, or crumbled bacon for extra flavor.
• Dairy-Free: Use plant-based butter, sour cream, and milk to make the recipe dairy-free.
• Gluten-Free: Substitute cake flour with a gluten-free flour blend.
• Sweeter Cornbread: Increase the honey and sugar for a dessert-style cornbread.

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FAQs

• Can I make this ahead of time? Yes! Bake the cornbread and store it at room temperature for up to 2 days. Reheat in the oven at 350°F for 10 minutes.
• Can I freeze cornbread? Absolutely. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight and reheat before serving.
• What if I don’t have a cast iron skillet? Use a 10×10-inch baking dish or an oven-safe skillet.

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Serving Suggestions

• Pair with chili, chili mac, or hearty soups for a comforting meal.
• Spread with butter and drizzle with honey for a sweet treat.
• Serve alongside barbecue dishes or roasted vegetables for a complete meal.

Enjoy this golden, buttery cornbread fresh out of the oven!