Nothing will ever compare to a good skillet cornbread recipe. It's one you can pull out at any time, throw the ingredients into the cast iron pan and that's it. Now you have one super delicious and moist crumb cornbread that can accompany just about any dish you can think of.
Next time try my Banana Bread for another homemade classic that the whole family goes nuts over.
The first time I made a cornbread I was really nervous. I don't know why, little did I know it's so easy! This is a southern cornbread recipe that has been handed down the generations, specifically how many I can't say, but I know mothers and mother's mothers are involved.
- Bacon Grease
- Large eggs
- Yellow cornmeal, fine or medium-coarse grind
- Whole wheat flour
- All-purpose flour
- Baking powder
- Baking soda
- Sugar (optional)
See recipe card for quantities.
One of the things that makes this a really easy cornbread recipe is you combine all the wet ingredients, then all the dry ingredients, then fold them all in together and pour into the hot greased skillet. That's it. The best skillet cornbread recipe you ever tried in four easy steps!
After the ingredients have been mixed together, they should be added to the hot skillet greased with the bacon grease. This should have been warming up with the oven at 375°F.
- Step 1: Add the bacon grease to the skillet and add a medium heat.
- Step 2: Mix all the dry ingredients together in a medium bowl.
- Step 3: Mix all the wet ingredients together in a large bowl.
- Step 4: Add the dry ingredients to the wet ingredients, stir until just combined then add to the hot pan. Transfer to the preheated oven and cook for 20 minutes.
Hint: make sure all the ingredients are at room temperature for the best results (buttermilk and eggs).
Substitutions and Variations
- Spicy - if you like a spicy cornbread, slice some jalapenos and add to the cornbread batter before cooking.
- Butter - if you'd rather skip the bacon grease you can use melted butter in it's place.
- Apple Sauce - use apple sauce in place of the egg if you need to. A ¼ cup can be substituted for 1 egg.
If you can tell by the title of this post (skillet cornbread recipe), you are definitely going to need a cast iron skillet to make this recipe. I use a nice large 12" size. See the recipe card below for a link if needed.
Cornbread can be stored at room temperature for up to 4 days, in an airtight container.
Cornbread freezes really well for up to 3 months in a freezer safe container.
Add paper towel to your container when storing cornbread, as it can get quite moist in there and it affects the texture of the cornbread.
If your cornbread has cooled too much and you need to warm it back up, then sure. But don't zap it for too long as it will ruin the texture.
A quarter cup of apple sauce can substitute for the egg.
Cornbread freezes really well, for 3 months.
I don't think it's too bad for them. It depends on your dog's system and how often. A little here and there can't hurt, personally I don't feed my dog table food as he turns into a beggar!
Cornbread goes with anything I think! Beans and cornbread are perfect, as well as chili and barbecue! In fact, I bet Lana's Chicken Jallop recipe over at Never Enough Thyme would be perfect!
Not really. It has a touch of sweetness, but if you're looking for a more cake-like cornbread you'll need to add sugar to this recipe.
If you’ve tried this skillet cornbread recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers! You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
- 3 Tbsp. Bacon Grease
- ½ cup Honey
- 2-¼ cups buttermilk
- 3 large eggs
- 1-½ cups yellow cornmeal, fine or medium-coarse grind
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 Tbsp. baking powder
- 1-½ Tsp. salt
- ½ Tsp. baking soda
- 3 Tbsp. Sugar (optional)
- Add Bacon grease to cast iron skillet and put into the oven. Turn on to 375°F and allow to heat up with the oven.
- Add all the dry ingredients into a medium size mixing bowl and mix together.
- Add all the wet ingredients into another mixing bowl and mix well.
- Take the wet ingredients and add to the dry ingredients and stir until just combined.
- Once the oven has reached the right temperature pour the batter into the hot skillet.
- Cook in the oven for 25-35 minutes (or a toothpick inserted comes out clean)
I added the sugar option as I know that some people like their cornbread a little sweeter! I like it this way, without the sugar as sweetness can always be added afterward with a drizzle of honey!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 193Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 60mgSodium 379mgCarbohydrates 33gFiber 1gSugar 18gProtein 4g
I'm not entirely sure why. I did actually look it up trying to find an answer, but other than the fact that Beans and Cornbread gets served (due to a tradition) after a successful NASA flight, and there's a song called Beans and Cornbread from the forties there's not much else factually out there.
I believe it's just a Southern tradition. It's a humble meal, as beans are inexpensive and a southern cornbread recipe is too, very filling and full of nutrition - it's a hearty meal that has become a southern classic! It's definitely one of our favorites, try our Pinto Beans recipe here.