Buttery Maple Skillet Cornbread

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.

**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 was a life changing decision, and I rarely bake it any other way now.

Why you’ll love this Skillet Cornbread 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. 

Why bake cornbread in a cast iron skillet?

Cornbread is delicious when it’s baked traditionally in a baking dish or muffin pan, but when it’s baked in a cast iron skillet it’s even more special.  I use this cast iron skillet.

Cast iron skillets retain heat well and promote 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, spinach feta frittata and strawberry rhubarb crisp for more cast iron skillet recipes.

Recipe ingredients

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.

Baking powder.  Leavening agent that helps the cornbread rise.

Baking soda.  Leavening agent needed when acidic ingredient is present in a recipe.  In this case, it’s the buttermilk.

Salt.  Just a little salt enhances the flavors in this cornbread recipe.

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.  

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).

More delicious cornbread recipes:

Blueberry cornbread

Butternut squash cornbread

 Skillet Cornbread with Jalapeño and Chives by Food Fashion Party

Tamale pie

Zucchini cornbread

Continue to Content

Yield: 10 servings

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!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1/3 cup unsalted butter, melted and cooled, plus 1 tablespoon for the pan
• 1 cup low fat 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

1. Preheat the oven to 425 degrees. Melt 1 tablespoon of butter and brush along the bottom and sides of the skillet. Set aside.
2. 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.
3. Add the all purpose flour, cornmeal, baking powder, baking soda, and salt to the wet ingredients and stir just until incorporated.
4. 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 8x8" 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 Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 177Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 298mgCarbohydrates: 25gFiber: 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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