Simple Skillet Cornbread
Ready in 30 minutes, this simple skillet cornbread has been a favourite side dish of mine for years. Great with soups, stews and chili, it’s essential fall comfort food.
When I was growing up, simple skillet cornbread was a side dish we frequently enjoyed. Where some families may have had fluffy biscuits or white dinner rolls with their soups and stews, my mother was always about the heartier accompaniments.
Our family recipe was simple and comforting, stirred together and baked in a cast iron skillet. We ate it warm from the oven, in great slabs slathered with soft butter and local honey.
Read on for the recipe I’ve been baking for over four decades.
Simple Skillet Cornbread
Everyone needs a reliable side dish to accompany hearty soups and stews all winter long. This cornbread is tender and moist, but also hearty and filling.
I have a house full of teenagers and this nourishing side truly helps round out the meal and fill everyone up.
Pair simple skillet cornbread with:
- Sweet Potato Black Bean Chili
- Big Batch Chicken Noodle Soup
- Classic Beef Stew
- Vegan Borscht
- Hearty Sausage Vegetable Soup
- Creamy Carrot Ginger Soup
- Simple Lentil, Pumpkin and Kale Soup
- Your favourite fall and winter comfort foods!
The Best Cornmeal for Cornbread
I’ve got three kinds of cornmeal pictured below: a fine polenta (left), a coarse, stone-ground cornmeal (right) and a medium yellow cornmeal (center). This recipe calls for a medium grind yellow cornmeal, which yields a tender crumb that still feels hearty and rustic, not too cakey.
Note that this recipe will technically still work with all varieties of cornmeal, the best texture that I have found is with a medium yellow cornmeal.
How to Make Skillet Cornbread
The beauty of this recipe is that you can measure and stir it together in just a few minutes. There’s no creaming of butter or special equipment needed!
I’ve tweaked the original recipe to be a little lighter, and added a touch of sweetener. My mother used stoneground cornmeal and whole grain flours; you should know that the recipe works with both variations. My version, the recipe below, is a little more tender and moist.
These are ingredients I always have stocked in my pantry so the kids or I can whip up a batch of simple skillet cornbread at a moment’s notice:
Yellow cornmeal, flour, baking powder, sugar & salt, milk, eggs, cream, melted butter. That’s it.
Everything is stirred together in a few bowls. This simple recipe is great for beginner bakers and another ideal Kitchen Tasks for Kids Ages 3-5.
One 8-inch skillet holds this cornbread recipe. You can also use a 9×9-inch pan. I prefer a cast iron skillet because it ensures even cooking throughout. A skillet also holds the heat and keeps the cornbread warm after it comes out of the oven.
School Lunch Tip: Divide the batter evenly between a 12-cup muffin tin and bake up cornbread ‘muffins’ for the lunchbox.
Zero Waste Tip: Save your bacon grease for recipes like these! Generously grease the cast iron skillet with bacon fat before pouring in the batter. It will add so much flavour to that delicious golden crust that forms on the bottom of the cornbread.
I recommend serving your skillet cornbread warm from the oven, with plenty of salted butter and honey for drizzling on top.
Simple Skillet Cornbread
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 teaspoon fine sea salt
- 2 teaspoons raw cane sugar
- 1/2 cup all-purpose flour
- 1 Tablespoon baking powder
- 3 large eggs
- 1 cup milk 2% or whole
- 1/4 cup coffee cream 18%
- 1/3 cup salted butter melted
- bacon grease optional
Instructions
- Preheat the oven to 400℉ and place the rack in the middle of the oven. Generously grease an 8-inch cast iron skillet with bacon grease or butter.bacon grease
- Stir together the cornmeal, salt and sugar in a large bowl. Sift in the flour and baking powder. Whisk together until thoroughly combined, making sure there are no lumps of flour. Make a well in the center of the dry mix.1 1/2 cups yellow cornmeal, 1 teaspoon fine sea salt, 2 teaspoons raw cane sugar, 1/2 cup all-purpose flour, 1 Tablespoon baking powder
- In another bowl, beat the eggs until frothy. Pour in the milk and beat again. Pour mixture into the well of the dry ingredients. Mix with a wooden spoon until combined.3 large eggs, 1 cup milk
- Pour the cream and the melted butter into the cornbread batter. Mix just to combine.1/4 cup coffee cream, 1/3 cup salted butter
- Scrape the batter into the prepared cast iron pan. Place on the middle rack of the oven.
- Bake for 22-25 minutes; ovens will vary. Look for the cornbread to rise slightly in the center and form a few cracks. A toothpick inserted into the center should come out clean.
- Remove from oven and wrap a tea towel around the handle of the skillet. Serve immediately, with butter and honey.
Your post about Simple Skillet Cornbread exudes the warmth and comfort of a classic family recipe. Your childhood memories and your mother’s hearty cooking traditions add a personal touch that resonates with readers. The recipe itself is approachable and adaptable, making it accessible to both beginners and seasoned bakers.
Your detailed instructions and ingredient explanations, such as the choice of cornmeal and the addition of bacon grease for flavor, showcase your expertise and make the recipe foolproof. The suggestion to serve it warm with salted butter and honey is the perfect finishing touch. Overall, your post is a delightful invitation to savor this comforting side dish, especially during the fall and winter seasons. ????????????
This is perfect timing – we’re hoping to make cornbread tomorrow, and we’ll be using this recipe!
this is the best way to make cornbread, love the skillet over the oven, and 30 minutes works for me, thank you!
I’ve been on the lookout for a skillet cornbread recipe – perfect timing. Could I use heavy cream or half & half in place of coffee cream? Thank you.
Yum! I chose this recipe because it didn’t call for buttermilk. Delicious AND beautiful! Served with honey and butter, this will be my forever cornbread recipe!