Moist Skillet Cornbread

If you’re from the South, then you already know—cornbread is a staple around here. And when it’s baked in a cast iron skillet? Even better! There’s just something about that golden crust and tender, moist center that takes it to the next level. This Moist Skillet Cornbread is a tried-and-true favorite in my kitchen, and it’s the perfect side for everything from chili to fried chicken.

Now, if you’re new to cooking with cast iron, let me just say—welcome to a game-changer! A well-seasoned cast iron skillet can last for generations, and once you start using one, you’ll wonder how you ever lived without it. I use mine all the time, and I especially love the silicone handle covers that make moving it around so much easier.

So whether you’re a Southern cook through and through or just looking to try something new, this easy cornbread recipeis a must. The skillet gives it that irresistible texture while keeping the inside soft and buttery. Go ahead—give it a try and taste the difference cast iron makes!

This recipe is a favorite around here. I actually have about 3 different cornbread recipes that I keep in rotation. I have that is a little dryer and is an old fashioned kind that lets you dunk into a bowl of beans! And I have one that is loaded with corn and chile peppers!

If you want and awesome dish to serve with this moist skillet cornbread try my Pork Chops with Red Potatoes or these Easy Pinto Beans with Ham!

Jump to:

• Ingredients
• Instructions
• Storage
• Equipment
• Which Cornmeal is best?
• Toppings!
• Recipes to Try

Ingredients

• butter
• cornmeal
• flour
• sudar
• baking powder
• baking soda
• salt
• eggs
• buttermilk

See exact quantities in recipe card below.

Instructions

Making cornbread is SO SO EASY! Honestly, once you make it once you will be hooked by its ease. Add the butter to your skillet and pop in the oven while it preheats or melt it on the stove top. Once that butter is melted pull out the hot skillet. Meanwhile, mix the rest of the dry ingredients together in a bowl and then pour onto that hot butter. Let it rest for a minute or two then add the eggs and buttermilk and fold until no dry spots are seen. Set this skillet on the stove over medium high heat. Once you see bubbles moving upward put it back into the hot oven. Let this bake for 20-25 minutes until a toothpick comes out clean. Let it rest for 5-10 minutes before slicing.

Storage

Cornbread lasts 1-3 days on the counter in an airtight container. However, it can last a week in the fridge!

Equipment

I adore my cast iron skillets and use them for so many recipes! If you do not own one you must give them a try. Here is a LINK to a few of my favorites and some accessories.

Which Cornmeal is best?

This is an excellent question. If you have never gone to the store and bought cornmeal you probably never noticed there are a few options!

First, the color...there is white and yellow. I prefer yellow.

Second, the way it is ground. There is Fine, Medium and Coarse. Stay away from coarse for cornbread as it is to thick in my opinion. Medium is often used in cornbreads. But the fine is wonderful too. It gives a more cake like consistency to the bread. My husbands fav is the medium as it is a more traditional corn bread consistency.

Third, is how it is ground. I personally like the stone ground as it is whole grain and gives more of a nutritional value. The commercial ground is cheaper and more readily available. It is just as yummy and doesn't require refrigeration.

So overall I usually choose the stoneground medium grind cornmeal. Unless I am going for a sweet and cake like version then I choose the fine ground.

Toppings!

I LOVE to add honey and butter to my slice of cornbread!

Recipes to Try