Homemade Skillet Cornbread Recipe

I’m a big cornbread fan and I keep multiple versions in my repertoire. Baking it in a cast iron skillet gives the best of both worlds: a tender, moist interior and a crunchy, buttery rim. This skillet method is easy, reliable and ready in about 30 minutes from start to finish.

Why you’ll love this recipe

• Moist and tender inside with a rich, buttery flavor and a golden, crisp crust from the cast iron.
• A balanced hint of sweetness from maple syrup complements the tang of buttermilk.
• Quick to prepare—about 10 minutes of mixing and 20–25 minutes to bake.
• Simple swaps allow easy dairy-free or gluten-free variations.

Recipe ingredients

• Cornmeal — medium grind works well. Cornmeal is different from corn flour (masa) and polenta.
• All-purpose flour — for a heartier loaf, use whole wheat white flour. To make gluten-free, substitute a 1:1 gluten-free all-purpose blend or oat flour and add an extra egg (total 2 eggs).
• Butter — adds rich flavor; you can swap oil for a lighter taste. If you use salted butter, omit the added salt in the recipe.
• Buttermilk — provides tang and tenderness. If you don’t have buttermilk, stir 1 tablespoon lemon juice or apple cider vinegar into a cup of milk (dairy or non-dairy) and let sit for 10 minutes.
• Egg — one large egg helps bind the batter.
• Maple syrup — adds natural sweetness; honey or another sweetener can be used instead.

See the recipe card below for exact quantities and full instructions.

How to make cornbread in a cast iron skillet

This cornbread is made in one bowl and baked in a preheated skillet. The hot cast iron creates a beautiful crust while keeping the interior soft and tender. Total hands-on time is minimal.

The basic method: melt the butter, whisk it with the buttermilk, egg and maple syrup, fold in the dry ingredients, then pour into a greased skillet and bake until golden and a toothpick comes out clean.

Pro tip: If you don’t have a cast iron skillet, use an ovenproof skillet or an 8×8″ baking dish. The crust won’t be quite the same, and baking time may vary—check for doneness starting at 20 minutes.

1. Melt 1/2 cup (4 ounces) unsalted butter in a large bowl and let it cool slightly.
2. Whisk in 1 cup buttermilk, 1 large egg and 1/3 cup pure maple syrup until combined.
3. Add 1 cup all-purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt; stir just until incorporated.
4. Pour batter into a lightly greased 9″ cast iron skillet and spread evenly. Bake at 400°F (204°C) for 20–25 minutes on the middle oven rack until golden and a toothpick comes out clean. Let cool slightly, then slice and serve warm.

Recipe FAQs

Serving suggestions

This cornbread pairs well with many dishes and can be served in different ways:

• Dunk a warm wedge into bean or turkey chili, or spoon it alongside vegetable soup.
• Serve as a side with meatloaf, roasted or grilled meats, or a hearty stew.
• Top with butter and jam or a drizzle of maple syrup for breakfast.
• Add to holiday spreads with glazed ham or roasted turkey.

Recipe notes

• Skillet substitute: An ovenproof skillet or 8×8″ baking dish works if you don’t have cast iron—check for doneness at 20 minutes.
• If using salted butter, omit the 1/2 teaspoon salt listed in the ingredients.
• To make a quick buttermilk substitute, stir 1 tablespoon lemon juice or apple cider vinegar into 1 cup milk and let stand 10 minutes.
• Dairy-free: Replace butter with oil and use non-dairy milk for the buttermilk substitute.
• Gluten-free: Substitute flour with oat flour or a 1:1 gluten-free blend and add one extra egg (2 total).

More cast iron skillet recipes

• Blueberry cornbread
• Focaccia pizza
• Oven baked pork chops
• Pan-seared steak
• Rosemary focaccia
• Skillet chocolate chip cookie
• Spatchcock roast chicken
• Spinach feta frittata