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Skillet Cornbread

Golden, slightly sweet cornbread baked right in a skillet. Goes with chili, soup, beans — anything you want to dip bread into.

VegetarianNut-Free Side
Prep: 10 min Cook: 20 min Total: 30 min Servings: 6–8 pieces Difficulty: Easy

Allergens: Contains Eggs, Dairy (milk, butter), Gluten (flour).

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1 egg
  • 1 cup milk
  • 2 tablespoons honey or sugar
  • 2 tablespoons butter (melted) or vegetable oil

Optional Extras

  • A pinch of salt
  • 1 can corn, drained, stirred in
  • Jalapeños, diced
  • Shredded cheese stirred in

Equipment

  • Oven-safe skillet or 8x8 baking pan
  • Mixing bowl
  • Whisk or fork
  • Oven

Instructions

  1. Preheat the oven to 400°F (200°C). If using a skillet, place it in the oven to preheat. If using a baking pan, grease it with a little butter or oil.
  2. In a mixing bowl, combine the cornmeal, flour, and a pinch of salt.
  3. In a separate bowl (or just a cup), whisk together the egg, milk, honey (or sugar), and melted butter.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined — don't overmix.
  5. Carefully remove the hot skillet from the oven (use an oven mitt!). Add a small pat of butter — it will sizzle. Pour the batter in. Or pour batter into your greased baking pan.
  6. Bake for 18–22 minutes until the top is golden and a fork poked in the center comes out clean.
  7. Let it cool for a few minutes. Cut into wedges or squares.

Notes

  • No oven? Make cornbread pancakes — use the same batter and cook small rounds in a buttered skillet over medium heat, 2–3 minutes per side.
  • Honey vs sugar: Either works. Honey gives a slightly richer sweetness.
  • Serve with: Chili, soup, baked beans, or just butter and honey on top.
  • Dairy-free: Use water or non-dairy milk and vegetable oil instead of butter.
  • Leftovers: Keeps 2–3 days wrapped at room temperature. Toast slices in a dry skillet to refresh them.