Cornbread Recipe: Crispy-Edged Skillet Cornbread in 35 Minutes

A good cornbread recipe should be easy to remember and hard to mess up. This one is: a bowl, a whisk, a hot cast-iron skillet, and about 35 minutes. The edges come out crisp and golden from the preheated pan, the inside is tender and slightly sweet, and it goes with everything from chili to roasted chicken. Below you will find the recipe, plus what makes cornbread dry or dense and how to fix it.

Which Cornbread Is This?

Cornbread comes in two main styles. Southern cornbread is usually made mostly or entirely with cornmeal, with little or no sugar, and baked in a very hot, greased cast-iron skillet. Northern cornbread is sweeter and cakier, because it adds wheat flour and sugar. This cornbread recipe leans Northern: half cornmeal, half all-purpose flour, and a quarter cup of sugar.

If you prefer the Southern style, cut the sugar to a tablespoon or skip it, and swap some of the flour for cornmeal. The bread will be more crumbly. Wikipedia has a good overview of the history and regional styles, including its roots in Native American cooking.

Cornmeal 101

The cornmeal you buy matters. Stone-ground cornmeal has more flavor and a slightly coarser texture, while fine, degerminated cornmeal gives a softer, more cake-like crumb. Yellow and white cornmeal can be swapped one for one, with yellow tasting a little more of corn. Check the package, because some mixes are self-rising and already contain leavening and salt. This recipe uses plain cornmeal.

Cornmeal is naturally gluten-free, but this recipe also uses all-purpose flour. For a gluten-free version, try a 1:1 gluten-free flour blend and check that your cornmeal is labeled gluten-free, since it can be cross-contaminated during processing.

The Cornbread Recipe, Step by Step

Serves 6 to 8, with about 10 minutes of prep and 20 to 25 minutes in the oven.

What You Need

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar: use less for a Southern-style loaf
• 1 tablespoon baking powder and ½ teaspoon salt
• 1 cup buttermilk: or 1 cup of milk with 1 tablespoon of vinegar or lemon juice, left to sit for 5 minutes
• ⅓ cup melted butter, plus a little extra for the skillet
• 2 large eggs

How to Bake It

1. Heat the pan. Heat the oven to 400°F (200°C) with a 9-inch cast-iron skillet inside, so the pan gets very hot.
2. Mix the dry ingredients. Whisk the cornmeal, flour, sugar, baking powder, and salt in a bowl.
3. Mix the wet ingredients. In another bowl, whisk the buttermilk, melted butter, and eggs. If the butter is very hot, let it cool for a minute first so it does not scramble the eggs.
4. Combine gently. Pour the wet ingredients into the dry and stir just until combined. A few lumps are fine, and overmixing makes the bread dense.
5. Bake. Using oven mitts, carefully remove the hot skillet, add a pat of butter, and swirl until it melts. Pour in the batter, which should sizzle at the edges, and bake for 20 to 25 minutes, until golden and a toothpick comes out clean.
6. Rest and serve. Let it rest for 5 minutes, then slice and serve warm.

What to Serve With Cornbread

• Chili or bean dishes: a wedge of warm cornbread is made for dunking. Try it with our squash and kidney beans.
• Barbecue: pulled pork, ribs, or fried chicken, such as the ribs in our wood pellet grill recipes.
• Greens: collard greens or green beans, with the cornbread to soak up the juices.
• Honey butter: whip soft butter with a spoonful of honey and spread it on a warm slice.

Cast Iron Know-How and Troubleshooting

• If it sticks: the skillet was not hot or greased enough. Heat it empty in the oven, add the butter right before the batter, and run a knife around the edge before turning it out.
• If it is dry and crumbly: it was overbaked, or there was too much cornmeal. Check at 20 minutes, and add a splash more buttermilk next time.
• If it is dense and heavy: the batter was overmixed, or the baking powder is old. Stir just until combined, and check the date on the tin.
• If the crust is pale: the skillet or oven was not hot enough. Preheat the pan and use an oven thermometer to check your oven.
• If you have no cast iron: use a greased 9-inch metal pan. It works, but the crust will not be as crisp.

Keeping and Reheating

• Room temperature: wrap the cooled cornbread tightly and keep it for up to 2 days.
• Refrigerator: it keeps for 3 to 4 days, though it can dry out, so wrap it well.
• Freezer: slice it, wrap it, and freeze for up to 3 months.
• Reheating: warm wrapped slices in foil in a 350°F oven for about 10 minutes, or crisp a slice in a buttered skillet.

Mix-Ins Worth Trying

• Cheese and jalapeño: fold in ½ cup of shredded cheddar and 1 to 2 diced jalapeños.
• Corn kernels: add 1 cup of fresh or thawed frozen corn for extra texture and sweetness.
• Bacon: crumble in a few slices and grease the skillet with the drippings instead of butter.
• Herbs: stir in chopped chives or fresh thyme for a savory twist.
• Honey: drizzle a little honey over the hot cornbread, or whip honey into soft butter to serve on the side.

Cornbread Recipe Card

Easy and Delicious Cornbread Recipe

Recipe by Mary

0.0 from 0 votes

Course: SidesCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

150-200

kcal

Ingredients

• 1 cup yellow cornmeal (stone-ground for extra flavor!) 6

• 1 cup all-purpose flour

• 1/4 cup granulated sugar (adjust to taste)

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 cup buttermilk (or milk + 1 tbsp vinegar) 9

• 1/3 cup melted butter

• 2 large eggs

Directions

• Preheat & Prep: Heat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet inside to warm up—this ensures a crispy crust! 8
• Mix Dry Ingredients: In a bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
  
  
• Combine Wet Ingredients: In another bowl, whisk buttermilk, melted butter, and eggs.
  
  
• Batter Up: Pour wet ingredients into dry. Stir until just combined (overmixing = dense bread!).
  
  
• Bake: Carefully remove the hot skillet, add a pat of butter to coat, then pour in the batter. Bake 20–25 minutes until golden.
  
  
• Cool & Serve: Let rest 5 minutes, then slice and serve warm.

Pass the Butter

A good cornbread recipe earns its place by being something you can make from memory: a hot skillet, a gentle hand with the batter, and the sense to pull it out when it is golden. If you try this one, leave a comment and tell me whether you kept it sweet or went Southern.

More Sides and Comforts

• Squash and Kidney Beans Recipe, a hearty bean dish made for cornbread
• Easy Wood Pellet Grill Recipes, including ribs that go well with it
• Ham Press Recipes: A Glazed Ham, a holiday main for a cornbread side