Skillet Corn Bread

Skillet Corn Bread

mjgreenaway 0

"A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly."


40 m servings 225 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
  2. Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
  3. Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
  4. Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
  5. Pour batter into the skillet.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
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Your rating



  1. 40 Ratings


I am not expert on cornbread, but I thought this was good. It doesn't crumble in your hand and it isn't sweet, both pluses to me. Thanks for sharing.

The best ever... and easy... heat the oil and the skillet at the same time

Description says it's slightly sweet, and it's not at all. Bland.

Excellent bread with the addition of 1/2 cup sugar. My husband doesn't normally care for corn bread, but ate this up, as did my 2 year old. I coated the pan with oil before preheating it and t...

My family loves this recipe. I've made it twice and the first time I made it exactly as the recipe detailed and it was a hit (especially with the honey butter I made to accompany it). The seco...

oh, this was good. I didn't make it exactly like it said, I added 1/4 cup of sugar for just a little sweetness. And used 1/3 cup corn flour, 2/3 cup medium grind cornmeal (that was an "oops" on ...

Final product came out bland and slightly bitter. The actual recipe was easy to prepare but needs some tweaking.

All in all this is a great cornbread. I would make it again. It is tender and has a good flavor. It holds together, not crumbling like some skillet recipes. The only thing I would change is to t...

Love this recipe. I kicked it up a bit with green onion added to the batter, with cubes of cheddar… Awesome with chili !!!