Buttery Maple Skillet Cornbread

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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!

I like my cornbread more than words can express.  The fact that I have a lot of cornbread recipes here on the blog probably gave that away?  

Normally I bake my bread in a baking dish or muffin pan, but I decided to try it in my cast iron skillet recently.  Let’s just say that it was a life changing decision, because this skillet cornbread recipe was the best ever!

Skillet cornbread recipe

If you’ve never baked in a cast iron skillet, you’re in for a treat.  The edges get amazingly crispy, while the interior stays tender and moist.

The cast iron skillet gets hotter and cooks more evenly, which produces those dramatically crispy edges.  

How to make this skillet cornbread recipe:

This skillet cornbread recipe couldn’t be easier.  

• Whisk the dry ingredients together in a medium bowl.
• Combine the wet ingredients in a large bowl, and add the dry ingredients, stirring just until combined, then gently fold in the corn.
• Pour the mixture into your greased cast iron skillet and spread evenly.
• Bake at 425 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Recipe tips and substitutions:

• 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.
• The corn may be omitted if desired.

More delicious cornbread recipes:

Blueberry skillet cornbread

Cornbread muffins

 Skillet Cornbread with Jalapeño and Chives by Food Fashion Party

Tamale pie

Zucchini cornbread

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Buttery Maple Skillet Cornbread

Yield: 10 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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 cup all purpose flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 salt
• 1 large egg, lightly beaten
• 3 tablespoons pure maple syrup
• 1 cup buttermilk (I used low fat)
• 1/3 cup unsalted butter, melted and cooled, plus 1 tablespoon for the pan
• 1/2 cup fresh or frozen corn (thaw first if frozen)

Instructions

1. Preheat the oven to 425 degrees. Melt the 1 tablespoon of butter and swirl it so that it coats the bottom of the skillet. Set aside.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together the egg, maple syrup, buttermilk, and cooled butter until combined. Stir the wet ingredients into the dry ingredients, and stir just until incorporated. Fold in the corn kernels. Pour into the prepared pan and spread evenly. Bake for 20-25 minutes on the middle rack of the oven until the cornbread is golden brown and crispy 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 8x8" baking dish or muffin pans.  Keep in mind that cooking times will vary.
• Honey may be substituted for the maple syrup.
• The corn may be omitted if desired.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 185Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 298mgCarbohydrates: 26gFiber: 1gSugar: 5gProtein: 4g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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