Buttery Maple Skillet Cornbread is an easy skillet cornbread recipe that’s tender and buttery, with the crispiest edges ever!  Includes a gluten-free option.

skillet cornbread in cast iron skillet with linen behind

**This recipe was originally published in August 2014.  The photos and text have been updated with step by step instructions, and a gluten-free option has been included in the recipe.

I love cornbread more than words can express.  The fact that I have several cornbread recipes here probably gave that away?  

Normally I bake my cornbread in a baking dish or muffin pan, but I decided to try it in my cast iron skillet recently. 

It turns out that it was a life changing decision, and I rarely bake it any other way now.

Why you’ll love this recipe:

  • This cornbread recipe is tender and fluffy with the mild flavors of butter and maple syrup.  
  • The edges are nice and crispy due to the heat from the cast iron skillet.
  • This recipe comes together in minutes in just one bowl!
  • Includes a delicious gluten-free cornbread option. 
skillet cornbread wedges on parchment paper with honey and butter alongside

Recipe ingredients

I used classic ingredients for this skillet cornbread recipe, and they be substituted with ingredients that you have on hand as outlined below.

I’ve also included a few simple swaps to make gluten-free cornbread!

  • Butter.  I use unsalted butter so that I can control the sodium.  The butter gives this cornbread a delicious, mild butter flavor.  Substitute with oil to make this cornbread dairy free.
  • Buttermilk.  I use low fat buttermilk in this recipe.  Make your own homemade buttermilk by adding 1 tablespoon of lemon juice or apple cider vinegar to regular or dairy free milk, then stir and let stand 10 minutes.
  • Egg.  One large egg is used in this recipe.  Use two eggs for gluten-free option as described below.
  • Maple syrup.  There’s just enough maple syrup to give this skillet cornbread a mild sweetness.  You may substitute the maple syrup with honey or your favorite sweetener.
  • Cornmeal.  This is a meal or coarse flour that is made from corn and is naturally gluten-free.  I used a medium grind cornmeal for this recipe.  Cornmeal is not the same as corn flour (masa) or polenta.  
  • All purpose flour.  This flour is made from wheat, and it may be substituted with whole wheat white flour for added nutrition, or with gluten-free flour as described below in the notes.
overhead shot of skillet cornbread in cast iron skillet cut into wedges

How to make this recipe

This skillet cornbread recipe couldn’t be easier, and is made in just one bowl! 

  • Preheat the oven and prepare the pan.   Preheat the oven to 425 degrees.  Melt 1 tablespoon of butter and brush it over the bottom and sides of your cast iron skillet to prevent sticking.
  • Combine the wet ingredients.  Place the 1/3 cup butter in a large bowl and melt in the microwave.  Allow the butter to cool slightly, then whisk in the buttermilk, egg and maple syrup until combined.
  • Add the dry ingredients.  Add the all purpose flour, cornmeal, baking powder, baking soda and salt to the wet ingredients, and stir just until incorporated.  Avoid over mixing.
  • Bake the cornbread.  Pour the mixture into the prepared cast iron skillet and spread evenly.  Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Cool the cornbread.  Cool the cornbread on a wire rack for about 10 minutes, then slice, serve and enjoy!

How to make this recipe Gluten-Free

It’s very easy to make this skillet cornbread gluten-free.  In fact, I make this recipe gluten-free most of the time as I keep my wheat intake to a minimum.

  • Substitute the all purpose flour with oat flour.  My favorite gluten free flour is oat flour.  It’s whole grain, making it a more nutritious option, and it lends a delicious oat-y flavor.  Oat flour yields a soft, tender crumb.  The bread is a bit more crumbly, but I promise that you won’t mind! 
  • For an even more nutritious cornbread, use 3/4 cup oat flour and 1/4 cup teff flour in place of the all purpose flour. Teff flour adds more nutrition, flavor and a bit more structure, which results in a less crumbly bread.
  • Add an additional egg.  The additional egg provides extra structure for the cornbread, which is necessary because of the lack of gluten.

If you prefer to use Gluten-free all purpose flour, see this Gluten-Free Cornbread recipe from Mama Knows Gluten Free.  

FAQs

What is the best pan to cook cornbread?

Cornbread may be baked in a muffin pan, glass or metal 8×8″ baking dish, or cast iron skillet. I prefer to use a cast iron skillet the skillet retains heat well and promotes even cooking, which results in cornbread that’s soft and fluffy on the inside, with amazing golden brown, crispy edges. Those edges are what sets this cast iron skillet cornbread apart from the rest!

See my skillet chocolate chip cookie and spinach feta frittata for more ways to use your cast iron skillet.

What size cast iron skillet is best for cornbread?

This skillet cornbread recipe works in an 8-10″ cast iron skillet. Baking times may vary depending on the size of your skillet, so begin checking for doneness after about 20 minutes.

How do I make my cornbread crust crispy?

The best way to achieve a crispy crust on your cornbread is to bake it in a cast iron skillet. It retains heat well which promotes a nice, crispy crust!

Do you grease the pan for cornbread?

To prevent your cornbread from sticking to the pan, be sure to grease your muffin pan, baking dish or cast iron skillet generously with butter or oil.

How to serve cornbread

Cornbread is so versatile and may be served a number of different ways.

  • Serve as a side dish for soup or chili. It truly doesn’t get better than dunking a wedge of cornbread into a comforting bowl of white bean turkey chili or Instant Pot vegetable soup on a cold day.
  • Skillet cornbread is perfect alongside grilled bbq chicken at your next cookout.
  • I love eating a piece of cornbread for breakfast with butter, jam or quick drizzle of honey.

Recipe notes

  • If you don’t have a cast iron skillet, you can certainly bake this cornbread recipe in an 8×8″ baking dish or muffin pans.  Keep in mind that cooking times will vary.
  • Honey may be substituted for the maple syrup.
  • Make this cornbread dairy free by subbing the butter with oil and the buttermilk with non-dairy milk.  For dairy free buttermilk, add 1 tablespoon of lemon juice to dairy free milk and let stand for 10 minutes.
  • Add 1 cup fresh or thawed frozen corn for extra texture.
  • To make this skillet cornbread gluten free, substitute the all purpose flour with oat flour (or 3/4 cup oat flour and 1/4 cup teff flour), and add an additional egg (total of 2 eggs).
wedge of skillet cornbread with butter and honey on top

More delicious cornbread recipes:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on Instagram!

skillet cornbread in cast iron skillet with linen behind

Buttery Maple Skillet Cornbread

Buttery Maple Skillet Cornbread is an easy skillet cornbread recipe that comes together in minutes.  It's moist, buttery, and the perfect side for soups, stews and chili!
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Ingredients

  • 1/3 cup unsalted butter melted and cooled, plus 1 tablespoon for the pan
  • 1 cup buttermilk
  • 1 large egg
  • 3 tablespoons pure maple syrup
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions 

  • Preheat the oven to 425 degrees. Melt 1 tablespoon of butter and brush along the bottom and sides of the skillet. Set aside.
  • Melt the 1/3 cup butter in the microwave in a large bowl and allow to cool slightly. Whisk in the buttermilk, egg and maple syrup until combined.
  • Add the all purpose flour, cornmeal, baking powder, baking soda, and salt to the wet ingredients and stir just until incorporated.
  • Pour the mixture into the prepared cast iron skillet and spread evenly. Bake for 20-25 minutes on the middle rack of the oven until golden brown, and a toothpick inserted into the center comes out clean. Serve warm and enjoy!

Notes

  • If you don’t have a cast iron skillet, you can certainly bake this cornbread recipe in an 8×8″ baking dish or muffin pans.  Keep in mind that cooking times will vary.
  • Honey may be substituted for the maple syrup.
  • Make this cornbread dairy free by subbing the butter with oil and the buttermilk with non-dairy milk.  For dairy free buttermilk, add 1 tablespoon of lemon juice to dairy free milk and let stand for 10 minutes.
  • Add 1 cup fresh or thawed frozen corn for extra texture.
  • To make this skillet cornbread gluten free, substitute the all purpose flour with oat flour (or 3/4 cup oat flour and 1/4 cup teff flour), and add an additional egg (total of 2 eggs).

Nutrition

Serving: 1g, Calories: 177kcal, Carbohydrates: 25g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 36mg, Sodium: 298mg, Fiber: 1g, Sugar: 5g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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