Ditch the box of cornbread mix because it’s so easy to make this Skillet Cornbread from scratch! It’s soft and fluffy with a golden, crispy crust that sets it apart. It’s so easy to make and it’s ready in about 30 minutes!

Cornbread in cast iron skillet cut into wedges.

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

Normally I bake it in a baking dish or make honey cornbread muffins in a muffin pan, but I decided to try it in my cast iron skillet recently and I never looked back.

This Skillet Cornbread Recipe is soft and fluffy like classic cornbread, but it has a crispy, golden crust that makes it like no other.

It’s complete with rich butter and tangy buttermilk flavors, which is complemented perfectly with just the right amount of sweetness from pure maple syrup.

This is a recipe that you’ll make again and again just like I do. 🙂

Wedge of cast iron skillet cornbread on a plate topped with butter.
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Why you’ll love this recipe

  • This skillet cornbread recipe is moist and fluffy with a golden brown, crispy crust from the cast iron skillet.
  • It has the rich flavors of butter and tangy buttermilk that are perfectly balanced with the sweetness of pure maple syrup.  
  • This recipe comes together in about 10 minutes in just one bowl.
  • It can be made gluten or dairy-free very easily with a couple of simple swaps as outlined in the recipe notes.

Recipe ingredients

Skillet cornbread recipe ingredients.
  • Cornmeal. I used a medium grind cornmeal for this recipe. Cornmeal is not the same as corn flour (masa) or polenta.
  • All purpose flour. Sub with whole wheat white flour for added nutrition and fiber if desired. To make gluten-free, sub the flour with gluten-free all purpose flour or oat flour and add an additional egg for a total of 2 eggs.  
  • Butter. The butter lends rich butter flavor to this butter cornbread, but you can substitute it with the same amount of oil if you prefer a lighter flavor. If using salted butter, omit the added salt from the recipe.
  • Buttermilk. There’s nothing like cornbread with buttermilk as it adds a great tangy flavor! If you don’t have any on hand, add 1 tablespoon of lemon juice or apple cider vinegar to your favorite dairy or non-dairy milk and let stand 10 minutes at room temperature.
  • Egg. You’ll need one large egg for this recipe to help bind the ingredients together.
  • Maple syrup. Substitute the maple syrup with honey or your favorite sweetener.

See the recipe card below for the full list of ingredients and quantities.

How to make cornbread in a cast iron skillet

Making cornbread from scratch is incredibly easy, and baking it in your cast iron skillet will give it a crispy golden brown crust that distinguishes it from other recipes.

The recipe comes together in just 10 minutes and it bakes up in 20-25 minutes!

Pro tip: If you don’t have a cast iron skillet, you can certainly bake this cornbread recipe in an oven proof skillet or 8×8″ baking dish. The baking time may vary so check for doneness after 20 minutes.

See the recipe card below for full instructions.

How to make cornbread in a cast iron skillet.
  1. Melt the butter in a large bowl in the microwave and allow to cool slightly.
  2. Whisk in the buttermilk, egg and maple syrup until incorporated.
  3. Add the all purpose flour, cornmeal, baking powder, baking soda and salt to the wet ingredients and stir until just combined.
  4. Pour the mixture into a greased 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.
Skillet cornbread with butter and maple syrup alongside.

Recipe FAQs

Why use a cast iron skillet for cornbread?

Cast iron skillets retain heat well and distribute it very evenly, which creates a soft, fluffy cornbread with an irresistible golden brown, crispy crust.

Can I make skillet cornbread without a cast iron skillet?

You can definitely prepare this recipe in an oven safe skillet or 8×8 baking dish, but the cornbread won’t have the signature crispy crust that forms in a cast iron skillet.

Keep in mind that baking time will vary depending on the size of your pan as well.

Can I make skillet cornbread gluten-free?

It’s very easy to make this skillet cornbread gluten-free. Simply substitute the all purpose flour with gluten-free 1 to 1 flour or oat flour and add an additional egg (total of 2 eggs).

Can I make this cornbread dairy-free?

With two simple swaps, this buttermilk cornbread can be made dairy-free. Simply substitute the butter with the same amount of oil, and use non-dairy milk instead of buttermilk.

To make non-dairy buttermilk, add 1 tablespoon lemon juice or apple cider vinegar to a cup of non-dairy milk. Stir and let stand 10 minutes and room temperature before using.

Serving suggestions

This buttermilk cornbread is so versatile and may be served a number of different ways as outlined below:

Recipe notes

  • Pro tip: If you don’t have a cast iron skillet, you can certainly bake this cornbread recipe in an oven proof skillet or 8×8″ baking dish. The baking time may vary so check for doneness after 20 minutes.
  • If using salted butter, do not add the 1/2 teaspoon salt to the batter.
  • No buttermilk? Add 1 tablespoon of lemon juice to dairy or non-dairy milk and let stand for 10 minutes at room temperature.
  • Dairy-free option. by subbing the butter with oil and the buttermilk with non-dairy milk. 
  • Gluten-free option. Substitute the all purpose flour with oat flour and add an additional egg (total of 2 eggs).
Wedge of skillet cornbread on a plate with a bite removed.

More cast iron skillet recipes

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Cornbread in cast iron skillet cut into wedges.

Skillet Cornbread Recipe

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 0 minutes
Total Time: 30 minutes
Skillet Cornbread is moist and fluffy with a crispy crust that you can only get from a cast iron skillet! It comes together in just 10 minutes!
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Equipment

Ingredients

  • 1/2 cup unsalted butter 4 ounces; sub with oil if desired; see note 2
  • 1 cup buttermilk see notes 3 and 4
  • 1 large egg
  • 1/3 cup pure maple syrup sub with honey or your favorite sweetener
  • 1 cup all purpose flour see note 5
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions 

  • Preheat the oven to 400 degrees. Lightly grease a 9" cast iron skillet and set aside.
  • Melt the butter in the microwave in a large bowl and allow to cool slightly, then whisk in the buttermilk, egg and maple syrup until combined.
    1/2 cup unsalted butter, 1 cup buttermilk, 1 large egg, 1/3 cup pure maple syrup
  • Add the all purpose flour, cornmeal, baking powder, baking soda, and salt to the wet ingredients and stir just until incorporated.
    1 cup all purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • 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

  1. Pro tip: If you don’t have a cast iron skillet, you can certainly bake this cornbread recipe in an oven proof skillet or 8×8″ baking dish. The baking time may vary so check for doneness after 20 minutes.
  2. If using salted butter, do not add the 1/2 teaspoon salt to the batter.
  3. No buttermilk? Add 1 tablespoon of lemon juice to dairy or non-dairy milk and let stand for 10 minutes at room temperature.
  4. Dairy-free option. by subbing the butter with oil and the buttermilk with non-dairy milk. 
  5. Gluten-free option. Substitute the all purpose flour with oat flour and add an additional egg (total of 2 eggs).

Nutrition

Serving: 1slice, 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.

Course: Breads
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**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.

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