Crispy Golden Skillet Cornbread Recipe

I adore cornbread and have a few different recipes because this classic never gets old. Baking it in a cast iron skillet gives the best crust—crispy and deeply golden—while keeping the interior tender and moist.

This Skillet Cornbread Recipe brings together simple pantry staples: cornmeal, all-purpose flour (or gluten-free alternative), butter (or oil), buttermilk, an egg, and maple syrup. It takes about 10 minutes to mix and 20–25 minutes to bake.

The result: a versatile cornbread that pairs beautifully with soups, chilis, grilled meats, and holiday roasts, or served warm with butter and a drizzle of honey or syrup for breakfast.

Why you’ll love this recipe

• Moist, tender crumb balanced by a deeply golden, crispy crust from the cast iron skillet.
• Rich butter and tangy buttermilk flavors, finished with a touch of pure maple syrup for subtle sweetness.
• Quick to prepare—about 10 minutes of hands-on time in a single bowl.
• Easy to adapt: simple swaps make it gluten-free or dairy-free without sacrificing texture.

Recipe ingredients

• Cornmeal — medium grind works well. Cornmeal is not the same as corn flour (masa) or polenta.
• All-purpose flour — can be replaced with whole wheat white flour for extra nutrition. For gluten-free, use a 1:1 gluten-free all-purpose flour or oat flour and add one extra egg (total 2 eggs).
• Butter — provides rich flavor; substitute equal oil for a lighter taste. If using salted butter, omit added salt.
• Buttermilk — gives tang and tenderness. If you don’t have buttermilk, stir 1 tablespoon lemon juice or apple cider vinegar into 1 cup milk (dairy or non-dairy) and let sit 10 minutes.
• Egg — one large egg to bind and add structure.
• Maple syrup — adds natural sweetness; honey or another sweetener may be substituted.

See the recipe card below for exact quantities.

How to make cornbread in a cast iron skillet

Making cornbread from scratch is straightforward, and the cast iron skillet helps develop that signature crust while keeping the center soft and tender. Mix wet ingredients, fold in dry, then bake for a quick, satisfying loaf.

The batter comes together in about 10 minutes and bakes in roughly 20–25 minutes. If you don’t own a cast iron skillet, an oven-proof skillet or an 8×8″ baking dish will work; baking time may vary slightly.

Pro tip: For best crust, preheat the oven with the cast iron skillet inside so the pan is hot when the batter is added. This jump-starts crust formation.

1. Preheat oven to 400°F (200°C). Lightly grease a 9″ cast iron skillet or oven-proof dish.
2. Melt the butter in a large bowl and let cool slightly. Whisk in the buttermilk, egg, and maple syrup until combined.
3. Add flour, cornmeal, baking powder, baking soda, and salt. Stir just until combined; do not overmix.
4. Pour batter into the prepared skillet, spread evenly, and bake 20–25 minutes on the middle rack until golden and a toothpick comes out clean. Let cool slightly, then slice and serve warm.

Recipe FAQs

Serving suggestions

This buttermilk cornbread is versatile. Serve it any of these ways:

• Alongside a hearty chili or a bowl of vegetable soup for dipping into the savory broth.
• As a side for baked or grilled meats like roast chicken, pork, or turkey.
• With butter and jam, or a quick drizzle of honey or maple syrup for breakfast.
• As a holiday side with glazed ham or roasted turkey breast.

Recipe notes

• Skillet substitute: Use an oven-safe skillet or 8×8″ pan if you don’t have cast iron; begin checking doneness at 20 minutes.
• If using salted butter, omit the 1/2 teaspoon of added salt in the batter.
• No buttermilk: Mix 1 tablespoon lemon juice or apple cider vinegar into 1 cup milk and let sit 10 minutes to create a buttermilk substitute.
• Dairy-free: Swap butter for oil and use non-dairy milk prepared as described above.
• Gluten-free: Use oat flour or a gluten-free 1:1 blend and add one extra egg for structure.

More cast iron skillet recipes

• Blueberry cornbread (variation with fresh or frozen berries)
• Focaccia-style skillet bread
• Oven-baked pork chops with a skillet sear
• Pan-seared steak with skillet-roasted vegetables
• Skillet chocolate chip cookie for sharing