If you’re looking for the perfect Cornbread Recipe, this easy skillet version is soft, moist, buttery, and packed with sweet corn flavor. Made with creamed corn and baked in a hot cast-iron skillet, it develops a beautifully golden crust while staying tender inside. Whether you’re serving it with soups, barbecue, or enjoying it with butter and honey, this homemade favorite is always a crowd-pleaser.
Why You’ll Love This Recipe
- Soft, moist texture with a crisp golden crust.
- Simple pantry ingredients and easy preparation.
- Perfect for beginners and experienced bakers alike.
- Delicious as a side dish or snack.
- Family-friendly with just the right touch of sweetness.
- Classic skillet baking creates authentic flavor and texture.
Ingredients
Dry Ingredients
- ¾ cup yellow cornmeal (medium grind)
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup white sugar
- ¼ teaspoon salt
Wet Ingredients
- 1 cup canned creamed corn
- ½ cup (125g) unsalted butter, melted
- 2 large eggs, lightly whisked
- ¾ cup milk
For Baking
- 1–2 tablespoons melted butter (for greasing and brushing the skillet)
Instructions
- Place a 10-inch (26 cm) cast-iron skillet in the oven and preheat to 425°F (220°C).
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, combine the creamed corn, melted butter, eggs, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing.
- Carefully remove the hot skillet from the oven and brush the bottom and sides with melted butter.
- Pour the batter into the prepared skillet and smooth the top evenly.
- Reduce the oven temperature to 375°F (190°C) and bake the Cornbread Recipe for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the skillet for 15 minutes before slicing or carefully turning it onto a serving platter.
- Serve warm with butter and honey for the best flavor.
Tips & Tricks
- Preheating the skillet helps create a crispy, golden crust.
- Mix the batter only until the ingredients are combined to keep the bread tender.
- Add shredded cheddar cheese or chopped jalapeños for extra flavor.
- Use buttermilk instead of regular milk for a richer taste.
- Store leftovers tightly wrapped to maintain freshness.
- Warm slices before serving to restore their soft texture.
Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, nut-free (contains dairy and eggs)
Notes
- This recipe is slightly sweet, making it perfect with savory meals or as a breakfast treat.
- Serve with chili, soups, stews, barbecue, or fried chicken.
- Honey butter makes an excellent topping.
- Leftover cornbread is great for stuffing or cornbread croutons.
Nutrition (Approximate Per Serving)
- Calories: 285
- Protein: 6g
- Carbohydrates: 35g
- Fat: 14g
- Fiber: 2g
- Sugar: 13g
FAQ
Can I make this without a cast-iron skillet?
Yes. Use a greased 9-inch square baking pan or similar baking dish. The crust may be slightly less crisp.
Why is my cornbread dry?
Overbaking or adding too much flour can dry it out. Measure ingredients carefully and remove it once fully baked.
Can I freeze homemade cornbread?
Absolutely. Wrap individual slices tightly and freeze for up to 3 months.
Is this a sweet cornbread?
Yes. This recipe has a mild sweetness that pairs well with both savory and sweet toppings.
Can I add cheese or herbs?
Yes. Cheddar cheese, fresh chives, jalapeños, or herbs are excellent additions.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap slices individually and freeze for up to 3 months.
Reheating: Warm in a 300°F (150°C) oven for 8–10 minutes or microwave individual slices for 20–30 seconds.
Similar Recipes
Easy cornbread recipe
Ingredients
Dry Ingredients
- ¾ cup yellow cornmeal medium grind
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ cup white sugar
- ¼ teaspoon salt
Wet Ingredients
- 1 cup canned creamed corn
- ½ cup 125g unsalted butter, melted
- 2 large eggs lightly whisked
- ¾ cup milk
For Baking
- 1 –2 tablespoons melted butter for greasing and brushing the skillet
Instructions
- Place a 10-inch (26 cm) cast-iron skillet in the oven and preheat to 425°F (220°C).
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, combine the creamed corn, melted butter, eggs, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing.
- Carefully remove the hot skillet from the oven and brush the bottom and sides with melted butter.
- Pour the batter into the prepared skillet and smooth the top evenly.
- Reduce the oven temperature to 375°F (190°C) and bake the Cornbread Recipe for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the skillet for 15 minutes before slicing or carefully turning it onto a serving platter.
- Serve warm with butter and honey for the best flavor.
Notes
- This recipe is slightly sweet, making it perfect with savory meals or as a breakfast treat.
- Serve with chili, soups, stews, barbecue, or fried chicken.
- Honey butter makes an excellent topping.
- Leftover cornbread is great for stuffing or cornbread croutons.
Conclusion
This Cornbread Recipe is everything you want in a classic homemade side dish—moist, buttery, tender, and incredibly easy to prepare. Whether you’re making it for a cozy family dinner, holiday gathering, or weekend barbecue, this skillet cornbread delivers delicious results every time. Once you try it, it’s sure to become one of your favorite homemade bread recipes