Our skillet cornbread recipe is the perfect accompaniment to a bowl of chili, collard greens, or Brunswick stew. Keep reading for all the tips and tricks you need to know to make awesome skillet cornbread that's way better than Jiffy.
Wondering what you need to make our foolproof Southern skillet cornbread that's better than Jiffy mix? Fortunately, you may already have all these ingredients in your fridge or pantry. Let's talk about the key ingredients in this recipe.
- Cornmeal: I like to use yellow self-rising cornmeal, but you can use white if you prefer.
- Coconut Oil: Using melted coconut oil instead of butter keeps it healthy and dairy free.
- Maple Syrup: This liquid sweetener tastes instead of using white or brown sugar.
See recipe card for full information on ingredients and quantities.
How to Make
Gather the ingredients for our Southern skillet cornbread. You'll need cornmeal, flour, baking powder, salt, maple syrup, coconut oil, eggs, and milk.
- Whisk the dry ingredients together in a large bowl until well blended.
- Whisk the eggs in a small bowl until smooth.
3. Add the maple syrup to the eggs.
4. Dump in the rest of the wet ingredients and whisk until blended. Don't worry if you notice lumps of solidified coconut oil in the mixture; it will melt later when the batter goes in the oven.
5. Pour the wet ingredients into the dry ingredients and whisk until combined. Make sure that there are no lumps of flour at the bottom of the bowl.
6. Dump the batter into the buttered, preheated skillet.
7. Carefully place the hot skillet into a 400°F oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The outer crust should be well browned and crunchy, and the top will have small cracks in it.
8. Let our Southern skillet cornbread cool for 10 minutes, then slice in wedges or squares and serve while it's still hot with butter. You'll never want to have Jiffy cornbread again!
Yes, it definitely is! Cast iron retains heat very well, and this allows the cornbread to rise higher and to have a crispy, golden brown crust.
For this recipe, around 30 minutes of baking time at 400°F is perfect. Check with a toothpick for doneness; it should come out mostly clean with a couple of moist crumbs attached.
It's definitely better to bake it in a metal pan, since it will get a darker, crispier crust that way. Glass pans heat up more slowly, so if you need to use one, let it preheat in the oven before pouring in the batter.
Prevent dry cornbread by measuring the cornmeal accurately; too much can cause a dry texture. Be careful not to overbake as well. Spread a little butter on top when it comes out of the oven to keep it moist.
Cutting in Wedges: Start cutting in the center and go towards the edge of the pan, then repeat all the way around.
Cutting in Squares: Cut the cornbread in half, then in half again to create long strips. Cut crosswise to make squares. You will have some funny-shaped pieces at the edge of the pan with this method.
Toppings for Cornbread: Sweet toppings like butter, honey, and marmalade jam are delicious. Serve with hearty soups like Brunswick stew and Panera turkey chili, and Southern dishes like collard greens and black-eyed peas. Try it with hot dogs to make a deconstructed corn dog.
Looking for more Southern recipes? Try all of our 7 traditional New Year's Day recipes!
Leftovers: Tightly wrap in plastic wrap and let it sit at room temperature for up to 2 days after baking. There's no need to refrigerate. For longer storage, freeze it according to the directions below.
Freezing: This recipe makes a large batch, so it's convenient to pull out a slice when needed. Simply pre-cut it, seal it in a zip-top freezer bag or airtight container, and freeze for up to 1 month. Defrost at room temperature or in the microwave.
It's best to only defrost our Southern skillet cornbread that you'll eat right away, as it doesn't taste good when reheated more than once.
- Use a cast iron skillet for the best crust and bake. If you don't have cast iron, any 10-inch, oven-proof frying pan will work.
- Preheat the pan for a faster, more even bake. Do this by putting a greased skillet into the oven for 5-10 minutes before pouring in the batter.
- For lighter, fluffier result, let the batter sit for 10 minutes before baking.
- For denser result, decrease the cornmeal slightly.
- For sweeter result, add a couple tablespoons of granulated sugar.
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- Preheat the oven to 400°F.
- Generously butter a 10-inch cast iron skillet and warm it in the oven for 5 minutes to melt the butter and to preheat the pan.
- Meanwhile, whisk together the cornmeal, flour, baking powder, and salt in a large mixing bowl until thoroughly combined.
- Whisk the eggs in a medium bowl until blended, then pour in the maple syrup, milk, and oil and whisk until well mixed.
- Dump the wet ingredients into the dry ingredients and stir them together until the batter is smooth.
- For a lighter-textured cornbread, let the batter stand for 5 minutes before pouring into the prepared skillet. For a slightly denser result, skip the rest time.
- Bake at 400°F for 30 minutes, until a toothpick inserted in the center comes out clean and the top is lightly browned.
- Let the cornbread cool for 10 minutes, then slice and serve with butter, jam, soup, or another dish.
- It's best to use a cast iron skillet for a great crust and heat retention. If you don't have one, just use any oven-proof 10-inch frying pan.
- Butter the skillet well to prevent sticking.
- Want light and fluffy cornbread? Let the batter stand for 10 minutes before baking.
- Freeze leftovers sealed in a freezer zip-top bag for up to 1 month. Defrost at room temperature or in the microwave.
Serving sizes and nutritional information are only an estimate and may vary from your results.
Our Southern skillet cornbread recipe was originally published on September 28, 2017 and was republished on February 6, 2020 with updated photos. It was also republished on June 3, 2022 with refreshed content and resized images.