Skillet Cornbread – super moist, buttery cornbread with a perfect crumb and crispy edges. It has the right balance of sweet and tang then baked to perfection in a skillet. A great accompaniment to any fried dishes or soups and stews. It’s even great as snacks, too!
As some of you would have known, skillet cornbread is the *PERFECT* easy baked side to your favorite winter stews and soups. And I might have been a little early for winter. But guess what? Skillet cornbread are also a crowd-favorite during summer. Heck, yes!!
How can you pass up those crispy edges and soft and moist center with a beautiful crumb that melts in your mouth. Thanks to the added buttermilk, it’s acidity reacts with the baking soda resulting to a moist and soft crumb that is almost cake-like. It’s a magical ingredient if you want a great texture to this corny treat. And the flavor??…Spot on!
That hint of tangy flavor right there from the buttermilk complements well with the sweetness of this cornbread. We love it sweet! Annd the jalapenos pepper adds a slight kick to it . Leave it out if you prefer.
You could just eat it slice after slice and forever forget about the main dish!
If you don’t have buttermilk at home, you can always make a DIY version.
To make your own buttermilk (or soured milk), add 1-2 tablespoons of vinegar OR lemon juice to a room temperature regular milk (whole, skim, 1% or 2%) to make a total of 1 cup. Stir it and let it stand for 5 minutes before adding it to the cornbread mixture.
You can even let your imagination run wild and add something into this easy skillet cornbread. But my perfect add-on would perhaps be corn kernels. Oh-la-la! Corny crumby sweet cornbread with real corn in each bite. A big YES!
Want a little spice to it? Follow the add-ons on this fun version of South African Cornbread aka Mealie Bread or some tropical twist like these Corn Muffins HERE. You won’t regret it!
Just don’t skip the butter, buttermilk and skillet and you’re good to go. You’ll be eating for days with this highly indulgent easy Skillet Cornbread topped with either butter or jam or as it is.
Enjoy!
How To Make Skillet Cornbread
Preheat the oven to 350 degrees F. Spray a 10 inch skillet and set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar, salt and chives.
Whisk in milk, buttermilk and lightly beaten eggs until well combined. Then, add melted butter.
Pour batter into prepared skillet.
Bake for about 18 -20 minutes or until light golden brown and toothpick inserted in center comes out clean.
Watch How To Make It
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Skillet Cornbread
Ingredients
- 1 1/4 cup all-purpose flour
- ¾ cup cornmeal
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3-4 tablespoons sugar
- 2 tablespoons chives see notes
- 1-2 Tablespoon Jalapeno pepper, diced optional
- 1 teaspoon salt
- ½ cup whole milk
- 1 cup buttermilk
- 2 eggs , lightly beaten
- 8 tablespoons unsalted butter , melted
Instructions
- Preheat the oven to 350 degrees F. Spray a 10 inch skillet and set aside.
- In a medium bowl, whisk together the flour, cornmeal, baking soda and powder, sugar, chives, jalapeno and salt.
- Whisk in milk, buttermilk and lightly beaten eggs until well combined.
- Then, add melted butter.
- Pour batter into prepared skillet. Bake for about 18 -20 minutes or until light golden brown and toothpick inserted in center comes out clean.
Tips & Notes:
- To make your own buttermilk (or soured milk), add 1-2 tablespoons of vinegar OR lemon juice to a room temperature regular milk (whole, skim, 1% or 2%) to make a total of 1 cup. Stir it and let it stand for 5 minutes before adding it to the cornbread mixture.
- You can also use cast iron instead of regular skillet.
- You can store baked cornbread in the freezer for up to 3 months. Just thaw it overnight in the fridge before you heat it up in the microwave oven.
- If you want to add frozen corn kernels, thaw it and drain well. For canned corns, drain it well, too.
- You may substitute the chives with green onions, or and other herb of choice.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Renee says
I made the Black eyed peas and oh my they are to die for and I don’t even like black eyed peas! I’m making the cornbread now and the batter was a little more liquidy than your video. Is it 8tbspn of melted butter (measured after melted) or 8 Tbspns and then melt it? Still in the oven so if it doesn’t cook through I will try it with only 8 tbspn melted.
Imma says
There’s not much difference between the two. So many things can affect the batter: humidity, altitude, measuring methods, etc. I would be tempted to add another spoonful of cornmeal if your batter is too thin.
Kyle says
As I sadly do not have a skillet yet, what would you recommend I use for baking. Could a 2-quart dish, maybe a 9″ circular baking pan, or a baking sheet?
Thanks!
Immaculate Bites says
Hello Kyle! Yes, you may use a 2-quart baking dish or a 9” circular baking pan, make sure to prepare the baking pan before transferring the batter for baking. 🙂
Rhea says
This melted in my mouth! I have been challenging myself to cook more at home to lose weight and save some money but I never knew what to make. I grew up in the Caribbean so was looking for some foods with some flavor (unfortunately the American blogs were not doing it for me). Then I saw your site and saw African and Caribbean recipes. Maybe this is it. It was a winner! Every single thing I’ve made from your site has been amazingly delicious and left me craving more.
I ended up using masa flour for this recipe since that was what I had in hand. I should have added some corn kernels to get a bit more of that corn flavor but even still this was light and fluffy. I was a little sceptical of the jalapeno and chives (I used green onions) but found they enhanced the flavor beautifully without being overpowering. Each week I look forward to making something else from this site. Please keep it up!
imma africanbites says
Awww. Thank you for the kind words. So glad to have you here. And thank you for trying out my recipes.
Kenya T. says
I appreciate your blog so much, and your recipes are wonderful Imma! Cheddar cheese would be a great additional along with the jalapenos too!
imma africanbites says
Oh yesss. Thanks for the input! And thanks for stopping by. 🙂
Nanci says
This looks wonderful, for some reason I stopped making cornbread for about 20 yrs,(family I guess) but now every time I try It comes out flat. I use an iron skillet, but still!! So I can’t wait to try this recipe, and the mention of cheddar cheese sounds great, but would it go flat because of the addition?, Thx Nanci
imma africanbites says
Hi, Nanci. I don’t think it’ll go flat with the addition of cheddar. I’m excited though on how it turned out for you. Please do let me know. Hope this will bring you back into making more cornbread. Happy new year!
Lallie says
Thank you for sharing such beautiful recipes
Cornbread is delicious
Sophie says
Hello, I couldn’t find a spot to post a comment so just pressed REPLY. Great blog! Is there a way to make cornbread gluten free? I’m trying to reduce or eliminate gluten from my diet, but finding the whole concept of GF baking to be quite stressful…. the various flours that all look and feel the same but are quite different. What would you use here in lieu of regular flour?
Thanks!
ImmaculateBites says
You can use corn flour or replace the flour with cornmeal.