Go Back
–+ servings
Cornbread in cast iron skillet cut into wedges.
Print Recipe
No ratings yet

Skillet Cornbread Recipe

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!
Prep Time10 minutes
Cook Time20 minutes
Additional Time0 minutes
Total Time30 minutes
Course: Breads
Cuisine: American
Servings: 8 servings
Calories: 177kcal
Author: Marcie

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 8x8" 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