Skillet Cornbread


I remember the first time I ever had a piece of cornbread. I was at a random BBQ restaurant by SeaTac airport. Although I’m sure it was one of the wort places to try cornbread I still loved it. It’s my favourite side to soup and chili. It would also be great alongside some BBQ Chicken. I also can’t wait to try using this cornbread as a base for stuffing. I bet it would be amazing!

I like making cornbread in a cast iron skillet because the hot skillet creates a really nice crust. If you don’t have a cast iron skillet any oven safe skillet or baking pan will work for this recipe.


This recipe is great plain but it is also great with mix ins. For savoury mix in’s I like fresh corn, cheddar cheese, jalapeños and chives. If you like a sweet cornbread try some dried cranberries, blueberries, or even swirl in raspberry jam. My favourites are Jalapeno and cheddar, or raspberry jam. I recommend adding 1 cup of which ever mix in’s you choose.



Skillet Cornbread

Yields: 8 Servings


  • 1/2 Cup Unsalted Butter
  • 1/4 Cup Honey
  • 1 Egg
  • 1 Cup Buttermilk
  • 1 Cup Cornmeal1
  • 1 Cup All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/8 Tsp Salt


Preheat oven to 400°F. Melt butter in a 12 inch cast iron skillet over low heat stirring occasionally.  Pour melted butter into a medium-sized bowl and allow to cool for 5-10 minutes. In a large bowl whisk together cornmeal, flour, baking powder, baking soda and salt. Set aside. Add honey, egg and butter milk to the melted butter. Whisk to combine. Pour when ingredients into the dry, and whisk until combined.

If adding mix in’s fold them into the batter careful not to over mix.

If your skillet is no longer warm heat it on low for a few minutes to warm up. Once skillet is heated pour in the batter. Bake for 15-20 minutes until the edges are golden brown and a tooth pick comes out clean. Allow to cool before slicing.

Adapted from, Sally’s Baking Addiction


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