I remember the first time I had skillet cornbread. Ryan and I were dating and I was spending Thanksgiving at his home. It was my first Thanksgiving experience. His mom and grandma would start cooking the night before and they’d make enough food to feed an army!
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One of my favorite things she’d make was the cornbread! She would use a huge round skillet and make it from scratch. Straight out of the oven with some butter spread on it and it was heavenly!
Ryan has been making skillet cornbread ever since we started celebrating Thanksgiving in Honduras. He makes it once a year and unfortunately for me, he uses it to make the turkey stuffing! I get so sad every time he starts crumbling up the cornbread to make the stuffing. Don’t get me wrong, the stuffing is amazing, I just really love that cornbread!!
Here are some essential prep tools, utensils, and appliances I used to make this recipe.
Appliances & Cookware
These are the appliances and cookware that I used to make this recipe:
Prep Tools & Utensils
Here are the prep tools and utensils that you’ll need:
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Making Skillet Cornbread
Even though this skillet cornbread is made from scratch, it’s still an easy recipe and I’d love to share it with you! There is a little bit of pre-prep required to help make this recipe go more smoothly. So, let’s get started with that.
Set the Eggs and Milk Out
The very first thing you’ll want to do is take your eggs and milk out of the refrigerator, pour the two cups of milk into a measuring cup and crack the eggs into a mixing bowl. Leave both the eggs and milk sitting on the counter while you prepare the remaining ingredients.
This is important because you want the eggs and milk to come to room temperature before mixing the butter into them. This will ensure that they will all mix together well. Otherwise, if the eggs and milk are too cold, the butter will begin to solidify when you start to mix it in. This will make mixing the wet ingredients almost impossible.
Note: If you run into the issue where the butter starts to solidify, just put the mixture in the microwave for 30 seconds at a time until the butter softens again.
Now is also a good time to set your oven to 425.
Warm the Skillet
The other thing you’ll want to do before getting started is place the skillet on the stove and turn on the burner for about a minute to warm the skillet up. Once the skillet is warm (not hot), turn the burner off and place the stick of butter in the skillet so that it will melt while you are preparing the other ingredients.
Gather Your Dry Ingredients
You will need to gather the flour, cornmeal, sugar, baking powder, and salt.
In a mixing bowl, first, add the two cups of flour.
Then add the two cups of cornmeal.
Add a half cup of sugar.
And, finally, add the baking powder and salt.
Mix the Dry Ingredients Together
With a whisk, you will want to thoroughly mix the dry ingredients together leaving a well in the middle of the mixture.
Mix the Wet Ingredients Together
Now it’s time to mix the eggs, milk, and butter together.
After pouring the butter from the skillet, leave any remaining butter in the skillet and, with a paper towel, rub the left over butter up the inside edges of the skillet to ensure that the entire skillet is greased.
Mix the ingredients vigorously to ensure that they are thoroughly mixed.
The egg mixture should look like this once it has been mixed thoroughly enough.
Add the Wet Mixture to the Dry Mixture
You’ll now want to pour the egg mixture into the dry mixture.
Thoroughly mix them together.
Add the Cornbread Mix to the Skillet
Pour the cornbread mix into the greased skillet.
You are now ready to place the skillet in the oven.
Skillet Cornbread Fresh out of the Oven
Yum! Doesn’t that cornbread look so delicious? That skillet is just filled to the max with comfort for the belly 🙂
Serve Your Skillet Cornbread
Now it’s time to grab a knife and plate and cut you a slice of this warm southern comfort food.
Please let me know how your skillet cornbread comes out by leaving a comment below.
BUTTERY CRISP EDGES WITH A TENDER, LIGHTLY SWEET CRUMB INSIDE
- 1 stick butter (unsalted) melted
- 2 cups all-purpose flour
- 2 cups cornmeal
- ½ cup granulated sugar
- 2 tbsps baking powder
- 1 tsp kosher salt
- 4 eggs
- 2 cups whole milk
- Preheat oven to 425° F.
- Set out the eggs and milk so that they can warm to room temperature while you prepare the other ingredients (this will prevent the butter from hardening when mixing it into the eggs and milk)
- Set the skillet on the stove and turn on the burner for a minute just to warm the skillet. Make sure it doesn’t get hot or you will end up burning the butter. Once the skillet is warm, turn the burner off and then place the butter in the skillet so that it melts while you prepare the other ingredients.
- Add the flour, cornmeal, sugar, baking powder and salt to a bowl and mix them together well. Create a well in center of the dry mixture and set it aside.
- In a separate bowl, add the eggs, milk and melted butter and then mix well with a whisk. After pouring the butter from the skillet, grease the entire skillet by using a paper towel to rub the left over butter up the inside edges of the skillet. Set the skillet aside.
- Pour the wet mixture into the dry ingredients and then mix everything together well. Now, pour the mixture back into the buttered skillet.
- Place the skillet in the oven and bake for 20-25 minutes.
27 thoughts on “Skillet Cornbread”
This has become my go-to cornbread recipe for my new 12″ cast iron pan. The only changes I’ve made are that I use 1% milk (because that’s what we buy here) and I pour most of the batter into the pan then sprinkle grated cheese on top, then cover that with the rest of the batter. Thank you for sharing this!
Hi Heather! Thank you so much for your comment and for sharing your tweaks and results, I appreciate it. Happy Thanksgiving!
what size of skillet do you use
Hi Theresa! It’s a 12″ skillet. In the box above in the post labeled “Essential Items” I have it linked. Enjoy!