Pin it I was standing at the stove one Sunday afternoon, stirring a pot of chili, when I realized I had nothing to serve alongside it. My cousin had just called to say she was stopping by in twenty minutes. I rifled through the pantry, found cornmeal and flour, and remembered my grandmother's skillet trick. That cornbread came together so fast I had time to make coffee before she arrived.
The first time I made this for my book club, I watched three people reach for seconds before we even started discussing the novel. One friend scraped the skillet with her finger to catch the last bit of glaze pooled at the edge. I stopped apologizing for serving something simple after that night.
Ingredients
- Yellow cornmeal: This is what gives you that signature gritty sweetness and golden color, so don't swap it for white unless you want a milder flavor.
- All-purpose flour: It lightens the crumb just enough to keep the cornbread tender instead of dense or crumbly.
- Granulated sugar: A quarter cup adds a hint of sweetness without making it taste like cake, and it balances the corn beautifully.
- Baking powder and baking soda: Together they create lift and a soft, airy texture that stays moist for days.
- Fine sea salt: It sharpens every other flavor and keeps the sweetness from becoming one-note.
- Whole milk: The fat makes the batter rich and helps the cornbread stay tender, though buttermilk adds a nice tang if you have it.
- Eggs: They bind everything and add structure, so the cornbread slices cleanly instead of falling apart.
- Melted unsalted butter: This goes into the batter and into the hot skillet, creating those crispy, buttery edges everyone fights over.
- Honey: Mixed with butter after baking, it seeps into the warm cornbread and adds a floral sweetness that makes it hard to stop at one piece.
Instructions
- Heat the skillet in the oven:
- Set your oven to 400°F and slide a 10-inch cast iron skillet onto the middle rack while it preheats. This step is what gives you that signature sizzle when the batter hits the pan.
- Whisk the dry ingredients:
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly distributed. I like to use a whisk so there are no lumps hiding in the corners.
- Mix the wet ingredients:
- In a separate bowl, whisk together the milk, eggs, and melted butter until smooth and pale yellow. Make sure the butter has cooled slightly so it doesn't scramble the eggs.
- Combine wet and dry:
- Make a well in the center of the dry mixture, pour in the wet ingredients, and fold gently with a spatula until just combined. A few small lumps are fine, overmixing will make the cornbread tough.
- Prep the hot skillet:
- Carefully pull the skillet from the oven using oven mitts, drop in a small knob of butter, and swirl it around to coat the bottom and sides. You should hear it sizzle immediately.
- Pour and smooth the batter:
- Tip the batter into the center of the hot skillet and use the back of a spoon to spread it evenly. Work quickly so the skillet stays hot.
- Bake until golden:
- Slide the skillet back into the oven and bake for 18 to 20 minutes, until the top is golden brown and a toothpick poked in the center comes out clean. The edges should pull away slightly from the sides.
- Make the honey butter glaze:
- While the cornbread bakes, melt the butter and honey together in a small saucepan over low heat or in the microwave for about 20 seconds. Stir until smooth and glossy.
- Glaze while hot:
- The moment the cornbread comes out of the oven, brush the honey butter generously over the top using a pastry brush. It will soak in and create a shiny, sweet crust.
- Cool and slice:
- Let the cornbread sit in the skillet for five minutes so it firms up just enough to cut cleanly. Serve warm, straight from the pan if you want to impress people.
Pin it I made this on a cold October evening and set the skillet on a trivet in the middle of the table. My dad tore off a piece with his hands, drizzled extra honey on top, and said it tasted like the cornbread his mother used to make in her old black skillet. That's when I knew this recipe was a keeper.
How to Get Crispy Edges Every Time
The secret is heating your skillet empty in the oven until it is almost smoking hot, then adding butter right before you pour the batter. The batter should sizzle the instant it touches the pan. If it doesn't, your skillet wasn't hot enough and you will end up with soft sides instead of that crackling golden crust everyone loves.
What to Serve with Skillet Cornbread
This cornbread is sturdy enough to soak up chili, barbecue sauce, or pot liquor from greens without falling apart. I have also served it next to fried chicken, smoky brisket, and bowls of creamy tomato soup. It works just as well at breakfast with a fried egg on top and hot sauce drizzled over everything.
Storage and Make-Ahead Tips
Let the cornbread cool completely in the skillet, then cover it tightly with foil or transfer slices to an airtight container. It will stay moist at room temperature for two days or in the fridge for up to five. Reheat individual slices in a 350°F oven for about eight minutes, or wrap them in a damp paper towel and microwave for 20 seconds.
- You can mix the dry and wet ingredients separately the night before and store them covered in the fridge, then combine and bake when you are ready.
- Leftover cornbread makes incredible stuffing or croutons if you cube it and toast it in the oven with butter and herbs.
- Freeze baked slices wrapped individually in plastic wrap and foil for up to three months, then thaw and reheat as needed.
Pin it This cornbread has saved more weeknight dinners than I can count, and it always makes people happy. I hope it becomes one of those recipes you reach for without thinking, the way I do now.
Recipe FAQs
- → What type of skillet works best for baking cornbread?
A 10-inch cast iron skillet is ideal as it retains heat evenly and helps form a golden crust.
- → Can I use buttermilk instead of regular milk?
Yes, buttermilk adds a tangy flavor and tender texture to the cornbread.
- → How do I achieve a honey butter glaze?
Simply melt butter with honey and brush it evenly on the hot cornbread right after baking.
- → Is it possible to add other ingredients for extra flavor?
Yes, add corn kernels or shredded cheddar cheese to the batter for added texture and taste.
- → How can I tell when the cornbread is fully baked?
Insert a toothpick in the center; it should come out clean when the cornbread is done.