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+ servings

Skillet Cornbread

This Skillet Cornbread is light and soft on the inside with a crunchy, buttery crust and baked to perfection in a cast iron skillet.
Servings 8


  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 Nature's Yoke egg
  • 1/2 tsp baking soda
  • 1/4 cup +2 T. butter


  • Preheat oven to 425 F.
  • In a bowl, combine first four ingredients and mix together. In a separate bowl, stir together buttermilk, milk, egg and baking soda.
  • Pour the milk mixture into the dry ingredients and stir just until combined. (Do not over mix.)
  • In a small bowl, melt 1/4 cup butter in the microwave. Slowly add melted butter to batter, stirring just until combined.
  • Heat cast iron skillet over high heat and melt remaining 2 T. of butter. Pour batter into hot skillet and spread evenly. Cook on the stove top for 1 minute, then transfer to the oven and bake for 15-20 minutes, or until golden brown. The edges should be crispy.
Keyword cast iron skillet, cornbread, skillet cornbread