Cast Iron Skillet Cornbread

This recipe gives you a moist golden cornbread that develops a flavorful butter crust. It pairs well with your favorite chili, soups, roasts, stews, and more.

Cornbread in a cast iron skillet

Ingredient Notes

  • Butter: I use salted butter because that is what I prefer. It may be too salty for some so unsalted butter can be used and you can add in the amount of salt you prefer. Butter is used to coat the pan and for the cornbread batter.
  • All-purpose flour: Don’t use bread flour for this recipe. Bread flour has a higher protein content and will result in drier bread.
  • Yellow cornmeal
  • Sugar
  • Salt
  • Baking powder
  • Baking soda
  • Egg
  • White distilled vinegar
  • Milk: Use 2% or whole milk.

Substitutions And Variations

  • Use white cornmeal. While yellow cornmeal is popular in Texas and the New England states, white cornmeal is used in many other areas. White cornmeal can be substituted in place of yellow cornmeal.
  • Add mix-ins for flavored cornbread. Bacon, sausage, jalapenos, corn, cheese, brown sugar, berries, and cinnamon are just some of the ingredients that can be added to the cornbread batter before baking.
  • Use a 9″ square baking dish if you don’t have a cast iron skillet. Warm the dish in the oven to get it hot. Melt the butter to coat the dish before adding the cornbread batter.
  • Use buttermilk in place of the milk and white vinegar.

Try It With Maple Pecan Butter

Elevate the cornbread with a sweet maple pecan butter. Spread it on a warm slice of cornbread and taste the buttery goodness that soaks into the bread.

You can find the recipe for Maple Pecan Butter here.


Prefer to watch? Check out my tutorial on how to make this easy skillet cornbread recipe on YouTube. Subscribe to my channel and hit the notification bell so you’re the first to know when I post a new recipe video.

How to Make Moist Cornbread

Step 1: Preheat the oven & prepare the milk

Preheat the oven to 425ºF. Add white vinegar to the milk and allow it to sit for 5 minutes.

Step 2: Warm the pan & coat the pan with butter

Heat the cast iron skillet on the stovetop to get it hot. Then add 1 teaspoon of butter and coat the inside of the pan right before adding the cornbread batter. Be careful to not scorch the butter.

Step 3: Mix the dry ingredients

Mix the flour, cornmeal, sugar, salt, baking powder, and baking soda in a medium mixing bowl.

Cornbread dry ingredients

Step 4: mix in the wet ingredients

Then mix in 1/4 cup of melted butter, egg, and milk mixture. Stir until all of the ingredients are just mixed. Don’t overmix. You may still have a few small lumps left in the batter.

Add wet ingredients to cornbread dry ingredients
Mixed cornbread batter

Step 5: Pour the batter into the pan

Add the batter to the hot pan.

Cornbread batter in a cast iron skillet

Step 6: Bake

Place in the oven and bake for 20-23 minutes or until a toothpick inserted in the center of the bread comes out clean.

Step 8: Enjoy!

Allow the bread to cool for 5-10 minutes. Skillet cornbread is best served warm. It’s great served with my pecan maple butter or with my tasty chili.

Finished cornbread

To Make Skillet Cornbread You Will Need:

  • 9″ cast iron skillet: If you don’t have one, use a 9″ square baking dish and warm up the dish and in the oven prior to adding the batter.
  • Medium mixing bowl
  • Silicone spatula or wooden spoon

Steph’s Tips

1. Heat the skillet to get it hot and then add one teaspoon of butter to the pan and spread it around to coat the pan. Don’t scorch the butter.

2. If you add meat, make sure you cook the meat before adding it to the batter.

Cornbread Serving Size

Cornbread is a delicious side dish that serves 10-12 people.

Frequently Asked Questions

Can I use buttermilk in cornbread?

You can use buttermilk in place of milk and white vinegar.

How long does leftover cornbread last?

Always wrap cornbread in plastic wrap or aluminum foil and place it in a storage bag to retain moisture. Leftover cornbread lasts up to 2 days at room temperature, up to 5 days in the refrigerator, or up to 3 months in the freezer.

Storage & Reheating Suggestions

  • Store at room temperature out of the sun for up to 2 days.
    • Wrap in plastic wrap or aluminum foil and store in a cool dry location out of the sun.
  • Refrigerate leftovers in an airtight container for up to 5 days.
    • Wrap in plastic wrap and store in a plastic storage bag. Place in the refrigerator.
  • Freeze leftovers in an airtight container for up to 3 months.
    • Wrap in plastic wrap and then in aluminum foil. Place in a plastic freezer storage bag. Don’t forget to write the date on the package.
  • Eat cold or reheat by covering with foil and placing in a 350ºF oven until heated through.

More Great Sides I Love


Cast Iron Skillet Cornbread

It's warm moist cornbread that develops a nice crust. It's a great side dish to pair with a good bowl of chili, soup, stew, or roast.
Print Recipe Pin Recipe Rate Recipe
Servings: 10
Calories: 194kcal


  • 1 9" Cast Iron Skillet


  • 1 cup milk
  • 2 tsp white distilled vinegar
  • 1 1/2 tsp butter
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup butter, melted
  • 1 large egg


  • Preheat oven to 425℉
  • Add white vinegar to milk. Let sit for 5 minutes.
  • Heat the cast iron skillet over medium-low heat. Coat the bottom and sides of the pan with 1 tsp of butter right before adding the cornbread batter. Be careful not to scorch the butter.
  • In a mixing bowl, mix your dry ingredients: flour, cornmeal, sugar, salt, baking powder, and baking soda.
  • Add in the melted butter, egg, distilled vinegar, and milk. Stir until all ingredients are combined together and only a few lumps remain. Don't over mix.
  • Pour the cornbread batter into the hot skillet and place it in the oven on the middle rack.
  • Bake for 20-23 minutes until a toothpick inserted into the center of the cornbread comes out clean.


  • You can use a 9″ square baking dish instead of a 9″ skillet. Place the baking dish in the oven with the butter to heat it up before adding the batter.
  • Allow the bread to cool for a few minutes before serving. It is best served warm, but it still tastes good after it cools.


Calories: 194kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 357mg | Potassium: 110mg | Fiber: 2g | Sugar: 6g | Vitamin A: 227IU | Calcium: 108mg | Iron: 1mg
Nutrition Disclaimer
Made this recipe? Post a pic!Mention @IndulgentDish or tag #indulgentdish!

Leave a Comment

Recipe Rating