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This post was originally published on September 28, 2017.
Some good friends shared this skillet cornbread recipe with us back in 2013, and with a few tweaks, it has been a family favorite! It’s 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.
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Does cornbread taste like corn?
I don’t think that cornbread actually tastes like corn, unless you add corn kernels to the cornbread. This cornbread recipe has a light and slightly gritty texture from the cornmeal, and the crunchy browned crust on the outside from being baked in a cast iron skillet.
Why is my cornbread dry?
Cornbread is dry because too much cornmeal was added to the batter or the cornbread was baked too long. Be sure to measure the cornmeal accurately by using a kitchen scale to weigh it, or spooning it into a measuring cup and sweeping off the excess. Do not scoop the cornmeal into the measuring cup, as this packs too much cornmeal into the cup, which will make the cornbread dry.
Why does my cornbread always fall apart?
Too much cornmeal can cause the cornbread to be crumbly. Try decreasing the cornmeal by a couple of tablespoons in your next batch so there’s a larger amount of all-purpose flour in the batter. The reason for this is that cornmeal doesn’t contain gluten like wheat flour does. Gluten is a protein that holds the cornbread together.
Do you have to put sugar in cornbread?
Technically, you do not have to put sugar in cornbread, but it is recommended to add a little bit of some sweetener to improve the flavor and soften the texture of the cornbread. In my recipe, I don’t add any white sugar; just maple syrup. Feel free to use honey, white sugar, sucanat, or some other sweetener if you don’t want to use maple syrup.
Can you make cornbread in a regular skillet?
Yes, you can make cornbread in a regular stainless steel skillet; just make sure that it is oven proof at 400 F. Realize that the cornbread will not have the same crunchy crust that you get when using a cast iron skillet.
What size of skillet do you use for cornbread?
A 10-inch skillet is the perfect size for this recipe. If you need to use a slightly smaller skillet, increase the baking time by 5 minutes; if you’re using a slightly larger skillet, check the cornbread a few minutes early to prevent overbaking.
How do you keep cornbread from sticking to cast iron?
Be sure to grease the pan thoroughly with butter before pouring in the batter. Also, make sure to add the right amount of fat (in this recipe, it’s coconut oil) to the batter.
Should you let cornbread cool before removing from the pan?
I find that this skillet cornbread comes out of the pan better when it’s still warm, not cool. Let the cornbread cool in the skillet for 10 minutes before slicing, then serve.
How do you cut skillet cornbread?
There’s a couple ways you can cut skillet cornbread. Wedges or squares are the most popular choices, and here’s how to do both.
- Wedges. Start in the center and cut towards the edge of the pan. Repeat all the way around the pan to create wedges.
- 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.
How do you store cornbread?
Tightly wrap the cooled cornbread in plastic wrap and let it sit at room temperature for up to 2 days after baking. There’s no need to refrigerate the cornbread. For longer storage, freeze the cornbread according to the directions below.
Can you freeze cornbread?
Yes, you can definitely freeze cornbread! This skillet cornbread recipe makes a large batch, so it’s convenient to pull out a slice when needed. Simply pre-cut the cornbread, seal it in a zip-top freezer bag or airtight container, and freeze for up to 1 month. Defrost the cornbread at room temperature or in the microwave.
It’s best to only defrost the cornbread that you’ll eat right away, as it doesn’t taste good when reheated a second time.
How to Make Skillet Cornbread
Gather the ingredients for the cornbread. You’ll need cornmeal, flour, baking powder, salt, maple syrup, coconut oil, eggs, and milk.
Start off by generously greasing a 10-inch cast iron skillet with butter. Pop it in a 400 F oven for 5 minutes to heat up the pan.
Whisk the dry ingredients together in a large bowl until well blended.
Whisk the eggs in a small bowl until smooth.
Add the maple syrup.
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 cornbread batter goes in the oven.
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.
Dump the cornbread batter into the buttered, preheated skillet.
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.
Let the cornbread cool for 10 minutes, then slice in wedges or squares and serve with butter.
- Use a cast iron skillet for the best crust and bake. If you don’t have cast iron, any 10-inch, oven-proof skillet will work.
- Preheat the skillet 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.
- Be sure to grease the skillet well with butter to prevent the cornbread from sticking.
- For lighter, fluffier cornbread, let the batter sit for 10 minutes before baking.
- For denser cornbread, decrease the cornmeal slightly.
- For sweeter cornbread, add a couple tablespoons of granulated sugar.
- Slice the cornbread while it’s warm, then serve with butter.
- Freeze leftover cornbread sealed tightly in a freezer zip-top bag for up to 1 month. Defrost at room temperature or in the microwave.
Our Favorite Kitchen Tools for Skillet Cornbread
- 10-Inch Cast Iron Skillet: this USA-made Lodge skillet gives the cornbread a wonderful crust.
- Yellow Cornmeal: we love the flavor and texture of cornbread made with this brand of cornmeal.
- Stainless Steel Whisks: these amazing rust-resistant whisks don’t bend out of shape.
- Pastry Brushes: it’s super quick and easy to grease pans with these natural-bristle brushes.
Serve your homemade cornbread with these other delicious recipes.
- Collard Greens: sop up the pot liquor of this amazing Southern side dish with cornbread.
- Georgia Brunswick Stew: this traditional recipe is full of meat, seafood, and flavor.
The pleasure of a 5-star review would be greatly appreciated.Print
This easy Southern cornbread is made without sugar and baked in a cast iron skillet for an amazing crunchy crust. You don’t need buttermilk for this recipe. This is the best cornbread to have with chili or other soul food!
- 1 1/2 cups self-rising yellow cornmeal (250g)
- 2 cups all-purpose flour (240g)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1/2 cup maple syrup (140g)
- 2 1/2 cups whole milk (590 ml)
- 1/2 cup coconut oil (112g)
- 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 whisk 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 and immediately pour into the prepared skillet.
- 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.
- Make this recipe perfectly the first time. Check out the step-by-step photos and pro tips before the recipe card.
- The pleasure of a 5-star review for this skillet cornbread would be greatly appreciated.
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- Category: Bread
- Method: Oven
- Cuisine: American
Keywords: southern skillet cornbread, cast iron skillet cornbread