Go Back

Skillet Cornbread

Amanda Cooks & Styles
Moist, buttery and delicious cornbread baked in a cast iron skillet.
Total Time 30 mins
Course Side Dish
Cuisine American
Servings 6 people


  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 1/4 cup butter
  • 3 tbsp honey
  • 2 eggs
  • 1 cup corn frozen, canned or fresh


  • Preheat oven to 400 degrees.
  • Place cast iron skillet in the oven to preheat for about 10 minutes.
  • In a large mixing bowl, add cornmeal, flour, salt, baking powder and sugar. Mix to fully combine.
  • Melt 1/4 cup butter in the microwave.
  • Add milk, honey and egg to the dry ingredients and mix to combine. Pour melted butter into the batter and gently mix.
  • Finally, add corn to the mixture and mix to combine.
  • Carefully remove hot skillet from the oven and add 1 tablespoon of butter. Spread butter around the pan and up the sides with a spatula.
  • Pour cornbread mixture into the skillet and bake for 20 - 24 minutes until edges are nice and golden and a toothpick runs through and comes out clean.
  • Remove from the oven and let cool for a few minutes before slicing and serving.
Keyword cast iron skillet cornbread, cornbread skillet