Breads & Biscuits
Easy Skillet Cornbread
A lightly sweet cornbread with a golden crust from a preheated cast-iron skillet.
Prep10 min
Cook22 min
Rest / chill10 min
Total42 min
Yield8 wedges
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Heat oven to 400°F. Put oil in a 10-inch oven-safe skillet and place in the oven for 5 minutes.
- Whisk cornmeal, flour, sugar, baking powder, and salt. Separately whisk milk, eggs, and butter.
- Fold wet ingredients into dry just until combined. Carefully remove the hot skillet using oven mitts and pour in batter.
- Bake 20–22 minutes until golden and a toothpick in the center comes out clean. Rest 10 minutes before cutting; the skillet handle remains hot.
A little kitchen know-how
Avoid overmixing once the flour is wet; it can make the cornbread tough.
Storage & leftovers
Keep covered for up to 2 days at room temperature, or refrigerate for up to 4 days.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.