This easy Skillet Cornbread Recipe is moist and tender and the perfect summer side dish. Say goodbye to dry and sandy cornbread, because this recipe will change your baking game!

Skillet cornbread is moist and buttery with a fluffy interior and crispy edges–perfect for serving with a bowl of hearty chili. This is the cornbread recipe that you’ve been looking for!

Easy Skillet Cornbread Recipe

This skillet cornbread recipe truly is the best ever! It’s got perfectly crispy edges thanks to the heat from the cast iron skillet with a soft and fluffy center. I love serving it drizzled with honey and topped with salted butter.

This recipe is part of my Summer Sides Series–I’m sharing all my best ever summer BBQ side dish recipes. What’s a summer BBQ without a great cornbread recipe?

These perfect pieces are best served alongside a bowl of my White Chicken Chili or next to my Grilled Coffee-Rubbed Tri-Tip.

The secret ingredient? Heating up a little bit of bacon fat in the skillet before you pour the batter in! It gives this skillet cornbread recipe a smoky and extra-savory flavor.

Check out more of my summer side dish recipes and throw a backyard BBQ in style!

How to Make Skillet Cornbread

I highly recommend investing in a quality cast iron skillet for this recipe! The even way that cast iron heats and holds heat gives you those delicious crispy edges on your skillet cornbread.

Tools Needed

• 10-11″ Cast Iron Skillet
• Mixing Bowl
• Whisk
• Rubber Spatula

Ingredients and Substitutions

• Cornmeal. Look for yellow cornmeal that isn’t too coarsely ground.
• Flour. All-purpose is best here.
• Baking powder. This makes the cornbread nice and fluffy.
• Sugar. I love the flavor the brown sugar adds and the white sugar helps the edges get crispy.
• Kosher salt. Always use diamond kosher!
• Buttermilk. The buttermilk gives the cornbread a nice flavor. You can swap in whole milk.
• Sour cream. Essential for adding some extra fat to the skillet cornbread–this keeps it moist.
• Eggs. Make sure to use room temp eggs!
• Butter. Melted butter also keeps the cornbread moist.
• Bacon fat. This is an optional ingredient, but a bit of bacon fat in the skillet gives the cornbread a delicious smoky flavor.

The Process

1. Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-mixed.
2. Mix the wet ingredients. In a measuring cup or bowl, whisk together the buttermilk, sour cream, and eggs until smooth.
3. Mix the wet ingredients into the dry. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk until just combined.
4. Fold in the melted butter. Using a silicone spatula, fold the slightly cooled melted butter into the batter until it’s smooth and all the butter is incorporated. Cover with plastic wrap and rest for 20 minutes.
5. Preheat the skillet. Add the bacon fat to the skillet and transfer to the oven to preheat for 5-10 minutes. Remove the skillet from the oven and carefully swirl the melted bacon fat to coat the bottom of the skillet. Spread the cornbread batter in the skillet and smooth into an even layer.
6. Bake. Bake at 400 F for 20-22 minutes, until the cornbread is golden brown and a toothpick comes out clean when inserted into the center.
7. Cool. Let the cornbread cool in the skillet for 10 minutes, then carefully transfer to a plate. Serve with softened butter and honey for drizzling.

Tips for Making Skillet Cornbread

This recipe truly couldn’t be easier to make! Here are all my best tips for making the perfect skillet cornbread recipe:

1. Don’t skimp on fat. Please don’t use low fat ingredients here! The fat is what helps keep the cornbread moist and tender, especially the sour cream.
2. Use room temperature ingredients. Room temperature ingredients blend and emulsify together more easily.
3. Let the batter rest. Instead of baking the cornbread right away, let the batter rest for 15-20 minutes. This helps the cornmeal hydrate and results in a more moist and tender cornbread.
4. Use the right size skillet. The optimal size for this recipe is 11 inches so that you get a cornbread that cooks quickly and isn’t too thick. The thicker the cornbread, the longer it takes to bake and that’s how you can end up with dry edges. If you’re using a smaller cast iron, decrease the recipe by 25%.
5. Don’t over-bake. Keep an eye on the cornbread as it bakes! You should only bake it just until a toothpick inserted in the middle comes out clean and the top is golden brown.

If you follow these tips, you’ll be making the best ever skillet cornbread in no time!

Storage Instructions

If you have leftover cornbread it’s very easy to store!

Store in an airtight container or ziplock bag on the counter for up to 3 days. If you plan to store for longer, store in the fridge for up to 1 week.

I recommend rewarming the cornbread in the microwave or a toaster oven before serving.

Skillet Cornbread Recipe FAQs

How do I season my cast iron for making skillet cornbread?

To season a cast iron skillet for cornbread, preheat the skillet in the oven at 350 F for about 10 minutes. Remove it from the oven, coat the inside with a thin layer of vegetable oil or melted shortening, and spread it evenly. Place the skillet back in the oven and bake for another hour. Allow it to cool before using it for cornbread.

What are some common variations for skillet cornbread?

Once you have the base recipe down, the sky is the limit! You could stir in crispy bacon, jalapeños, cheese, fresh chopped herbs, corn kernels, etc. This recipe is really easy to customize to your tastes!

How do I prevent my cornbread from sticking to the skillet?

Make sure you’re using a well-seasoned cast iron skillet and be sure to grease the skillet before pouring the batter in. In this recipe, we use a bit of bacon fat in the preheated skillet to keep the cornbread from sticking. Preheating the skillet is also part of creating a nonstick surface.

What’s the ideal cooking temperature and time for skillet cornbread?

We’re actually baking our cornbread at 400 F which is a bit higher than the usual temperature for most baked goods. This gives us the pretty golden brown top and crispy edges. You’ll want to bake the cornbread for about 20-22 minutes, depending on the size of your skillet.

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This is truly the only cornbread recipe you need–Skillet Cornbread is so easy to make and always ends up moist and tender. It’s perfect for any backyard bbq and pairs perfectly with so many different foods. If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Summer Side Dish Recipes to Try

Italian Grinder Pasta Salad
Mom’s Classic Potato Salad Recipe
Dressed Up Baked Beans
Creamy Pesto Pasta Salad

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