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–+ servings
This one-bowl recipe for tender and buttery cornbread is baked in a cast iron skillet for a delightfully crispy crust. #cornbreadrecipe #skilletcornbread #buttermilkcornbread #castironcornbread

Easy Skillet Cornbread

Print Recipe
This moist and tender skillet cornbread has a crispy crust and warm buttery taste. It's all prepared in one bowl, which makes clean-up a breeze.
Course Side Dish
Cuisine American
Method Bake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 224
Author Lily Ernst

Ingredients

  • 1 tsp unsalted butter softened
  • 1 cup (165g) cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 Tbsp baking powder
  • 1/4 cup (50g) granulated sugar (if making sweet cornbread)
  • 1 tsp salt
  • 1 cup (240ml) buttermilk
  • 2 large eggs
  • 1/4 cup (60ml) unsalted butter melted
  • 1/4 cup (60ml) honey

Instructions

  • Preheat the oven to 400F. Grease a 9 or 10" cast iron skillet or round metal baking pan.
    1 tsp unsalted butter
  • In a large bowl, toss together the cornmeal, flour, baking powder, sugar (if making sweet cornbread) and salt.
    1 cup (165g) cornmeal, 1 cup (125g) all-purpose flour, 1 Tbsp baking powder, 1/4 cup (50g) granulated sugar, 1 tsp salt
  • Make a well in the middle of the dry mixture and add the buttermilk, eggs, butter and honey.
    1 cup (240ml) buttermilk, 2 large eggs, 1/4 cup (60ml) unsalted butter, 1/4 cup (60ml) honey
  • Stir until just combined. Spoon the batter into the prepared pan.
  • Bake for 20-25 minutes or until golden brown. Let cool for 10 minutes. Slice and serve.

Nutrition

Calories: 224kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 399mg | Potassium: 115mg | Fiber: 2g | Sugar: 13g | Vitamin A: 242IU | Vitamin C: 0.04mg | Calcium: 108mg | Iron: 1mg