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+ servings
cornbread in skillet on top of a white napkin

Simple Skillet Cornbread

Erika Marucci
Skillet Cornbread is a delicious homemade cornbread recipe that's easy to make. It's moist and delicious - perfect with just with a pat of warm butter!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Side Dish, Snack
Cuisine American
Servings 10 servings
Calories 274 kcal

Equipment

  • 1 Iron Skillet

Ingredients
 
 

  • 2 ½ cups Cornmeal
  • ½ cup + 2 tablespoons whipping cream
  • ½ cup + 2 tablespoons whole milk
  • 2 large eggs
  • 6 tablespoons unsalted butter (room temperature)
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Instructions
 

  • Preheat oven to 450° F (230° C). Place an 8 inch iron skillet in the oven while it's preheating.
  • Soak the cornmeal in milk and cream for 20 minutes.
  • In a small bowl beat the eggs, then add 4 tablespoons and combine.
  • Whisk the egg mixture into the cornmeal mixture. Sprinkle baking powder and salt over the batter and combine together.
  • Remove the pan from the oven and carefully add the remaining 2 tablespoons of butter to the skillet. Coat the pan well and then add the cornmeal mixture.
  • Bake 20 to 25 minutes or until the top is golden and a toothpick inserted in the centre comes out clean.
  • Let cool for about 10 minutes, cut into wedges and enjoy.

Notes

This cornbread will keep for a day or two at room temperature. Keep it tightly wrapped so it doesn't dry out. You can also freeze cornbread for several months.

Nutrition

Calories: 274kcalCarbohydrates: 30gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 66mgSodium: 340mgPotassium: 172mgFiber: 4gSugar: 2gVitamin A: 452IUVitamin C: 1mgCalcium: 79mgIron: 1mg
Keyword cornbread, skillet, skillet cornbread
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