//Simple Skillet Cornbread

Simple Skillet Cornbread

Skip the box mixes and preheat your oven for the ultimate recipe for Simple Skillet Cornbread.

Honey being drizzled on simple skillet cornbread topped with fresh chives

Cornbread and I go way back to my elementary school days, when my mom, Noni, would whip up mini corn muffins to accompany everything from Turkey Taco Stew to Salsa Corn Chowder (my childhood fave!).

There’s just something about the texture and slightly sweet taste of cornbread that makes it the perfect accompaniment to soups and stews of all kinds.

Glass bowl containing batter with corn kernels

This variation is loaded with corn kernels (fresh or frozen), and while the batter can be poured into just about any size muffin pan or baking dish, these wedges of golden brown perfection are served up skillet-style!

Cast iron skillet containing batter

I’ve been cooking and baking more and more with my go-to cast-iron skillet (hello, lasagna … and cookies … and corn!) but this Simple Skillet Cornbread gets my vote for the easiest and tastiest skillet side.

Fresh bread being drizzled with honey next to bowls containing honey and chives

The real secret to the best skillet cornbread is to slather it with unsalted butter right when it comes out of the oven and then drizzle generously with honey. A shower of chopped fresh chives adds a touch of oniony flavor to every bite.

Easy Skillet Cornbread topped with fresh chives

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Honey being drizzled on simple skillet cornbread topped with fresh chives

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Simple Skillet Cornbread

  • Unsalted butter, for greasing skillet
  • 1 1/2
    cups
    buttermilk
  • 2
    large eggs
  • 1/4
    cup
    vegetable oil
  • 1 1/2
    cups
    all-purpose flour
  • 1 1/2
    cups
    cornmeal
  • 1
    cup
    sugar
  • 1 1/2
    Tablespoons
    baking powder
  • 1 1/2
    cups
    corn kernels, fresh or frozen (See Note)
  • Honey, for serving (optional)

Preheat the oven to 350°F. 

Grease a 12-inch cast-iron skillet or 9×11-inch with butter. 

In a large bowl, whisk together the buttermilk, eggs and vegetable oil. 

Add the flour, cornmeal, sugar, baking powder and 1/2 teaspoon kosher salt and mix just until combined then stir in the corn kernels.

Pour the batter into the prepared skillet and bake the cornbread for about 35 minutes or until a toothpick inserted comes out clean. 

Allow the cornbread to cool for at least 15 minutes before slicing and serving topped with honey (optional).

Note:

If you are using frozen corn, it doesn’t have to be thawed since it’ll cook in the oven.

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Nutrition Facts

Simple Skillet Cornbread

Amount Per Serving

Calories 425
Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Cholesterol 46mg15%

Sodium 124mg5%

Potassium 467mg13%

Carbohydrates 73g24%

Fiber 4g17%

Sugar 29g32%

Protein 9g18%

Vitamin A 147IU3%

Vitamin C 1mg1%

Calcium 161mg16%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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