Warm, golden, and irresistibly crispy—there’s nothing quite like a cast iron skillet cornbread fresh from the oven. This collection of 20 savory recipes celebrates that perfect crust and tender crumb, turning a humble side into the star of any meal. Whether you’re craving classic comfort or a bold new twist, get ready to find your next family favorite. Let’s dive into these deliciously crispy creations!
Classic Buttermilk Cast Iron Skillet Cornbread
Remember those cozy winter evenings when nothing satisfies quite like a warm, golden slice of cornbread? This classic buttermilk version, baked in a cast iron skillet, delivers a perfect balance of tender crumb and delightfully crisp edges. Let’s walk through the simple process to achieve this comforting staple.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups fine-grind stone-ground yellow cornmeal
– ½ cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 ¼ cups full-fat cultured buttermilk
– ¼ cup pure maple syrup
– ¼ cup clarified butter, plus 1 tablespoon for the skillet
Instructions
1. Position a rack in the center of your oven and preheat it to 425°F.
2. Place a 10-inch cast iron skillet on the stovetop over medium heat.
3. Add 1 tablespoon of clarified butter to the skillet, swirling to coat the bottom and sides evenly.
4. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and sea salt until thoroughly combined.
5. In a separate medium bowl, combine the lightly beaten eggs, buttermilk, maple syrup, and the remaining ¼ cup of clarified butter, whisking until the mixture is homogeneous.
6. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until no dry streaks remain; do not overmix.
7. Carefully pour the batter into the preheated, buttered skillet—it should sizzle upon contact.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Remove the skillet from the oven using oven mitts and place it on a wire cooling rack.
10. Allow the cornbread to cool in the skillet for 10 minutes before slicing.
Heirloom cast iron ensures a beautifully crisp, caramelized crust that contrasts with the moist, tender interior. The subtle tang from the cultured buttermilk and the hint of maple sweetness make this cornbread versatile enough to pair with a hearty chili or simply enjoy slathered with honey butter.
Jalapeño Cheddar Cast Iron Skillet Cornbread
Nothing beats the comforting aroma of freshly baked cornbread, especially when it’s studded with spicy jalapeños and sharp cheddar cheese, all baked to golden perfection in a trusty cast iron skillet. Perfect for chilly evenings or as a hearty side to your favorite chili, this recipe delivers a delightful balance of heat and savory richness that will have everyone reaching for seconds.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups fine-grind yellow cornmeal
– ½ cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole buttermilk
– ¼ cup clarified butter, melted and slightly cooled
– 1 cup sharp cheddar cheese, grated
– 2 fresh jalapeño peppers, seeded and finely diced
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for 10 minutes—this ensures a crispy crust.
2. In a large mixing bowl, whisk together 1 ½ cups fine-grind yellow cornmeal, ½ cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt until fully combined.
3. In a separate bowl, combine 2 pasture-raised eggs (lightly beaten), 1 cup whole buttermilk, and ¼ cup clarified butter (melted and slightly cooled), stirring until smooth.
4. Pour the wet ingredients into the dry mixture and fold gently with a spatula until just incorporated; avoid overmixing to keep the texture tender.
5. Gently fold in 1 cup sharp cheddar cheese (grated) and 2 fresh jalapeño peppers (seeded and finely diced) until evenly distributed.
6. Carefully remove the hot skillet from the oven using oven mitts and pour the batter into it, spreading it evenly with the spatula.
7. Bake at 425°F for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for 10 minutes before slicing to allow it to set properly.
9. Serve warm directly from the skillet for the best flavor and texture.
Perfectly moist with a crisp, buttery edge from the cast iron, this cornbread offers a subtle kick from the jalapeños that complements the rich, melted cheddar. For a creative twist, try drizzling it with honey or pairing it with a dollop of sour cream to balance the heat, making it an irresistible addition to any meal.
Honey Butter Skillet Cornbread with Crispy Edges
You’ll find this honey butter skillet cornbread delivers the perfect balance of sweet and savory, with irresistibly crispy edges that form from baking in a preheated cast iron skillet. Let’s walk through each step methodically to ensure your cornbread turns out moist, tender, and golden-brown every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup fine-grind yellow cornmeal
– 1 cup all-purpose flour, sifted
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– ½ cup granulated sugar
– ½ cup unsalted butter, melted and cooled slightly
– ¼ cup clarified butter
– ¼ cup raw honey
Instructions
1. Preheat your oven to 400°F and place a 10-inch cast iron skillet inside to heat for 10 minutes—this ensures the batter sizzles upon contact for crispy edges.
2. In a large mixing bowl, whisk together 1 cup fine-grind yellow cornmeal, 1 cup sifted all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt until fully combined.
3. In a separate bowl, combine 2 lightly beaten pasture-raised eggs, 1 cup whole milk at room temperature, ½ cup granulated sugar, and ½ cup melted unsalted butter, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just incorporated; avoid overmixing to keep the texture tender.
5. Carefully remove the hot skillet from the oven using oven mitts, and immediately add ¼ cup clarified butter, swirling to coat the bottom and sides evenly.
6. Pour the batter into the skillet—it should sizzle lightly—and smooth the top with the spatula.
7. Bake at 400°F for 20–25 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean.
8. While the cornbread bakes, warm ¼ cup raw honey in a small saucepan over low heat for 1–2 minutes until fluid but not boiling.
9. Remove the cornbread from the oven and immediately brush the warm honey evenly over the top, allowing it to soak in for a glossy finish.
10. Let the cornbread cool in the skillet for 10 minutes before slicing to prevent crumbling.
Golden and fragrant straight from the oven, this cornbread boasts a tender, cake-like crumb contrasted by those signature crispy, buttery edges. The honey glaze adds a subtle floral sweetness that pairs beautifully with savory dishes like chili or roasted vegetables. For a creative twist, serve warm slices topped with a dollop of whipped honey butter or crumbled over a fall salad.
Southern Style Cast Iron Skillet Cornbread
Remember those cozy Southern kitchens where the aroma of freshly baked cornbread fills the air? This classic cast iron skillet version delivers a perfect balance of tender crumb and crispy, golden crust. Let’s walk through the process together to achieve that signature texture and flavor.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups stone-ground yellow cornmeal
– ½ cup all-purpose flour
– 1 tablespoon granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon fine sea salt
– ½ teaspoon baking soda
– 2 pasture-raised eggs, lightly beaten
– 1 ¼ cups whole buttermilk
– ¼ cup clarified butter, melted and slightly cooled
– 2 tablespoons rendered bacon fat
Instructions
1. Position an oven rack in the center and preheat your oven to 425°F (218°C).
2. Place a 10-inch cast iron skillet on the stovetop over medium heat for 3 minutes to warm it evenly.
3. In a large mixing bowl, whisk together the stone-ground yellow cornmeal, all-purpose flour, granulated sugar, baking powder, fine sea salt, and baking soda until fully combined.
4. In a separate medium bowl, combine the lightly beaten pasture-raised eggs, whole buttermilk, and melted clarified butter, whisking until the mixture is homogenous.
5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until no dry streaks remain; do not overmix.
6. Add the rendered bacon fat to the preheated skillet, swirling to coat the bottom and sides completely.
7. Immediately pour the batter into the hot skillet—it should sizzle upon contact.
8. Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the top is deeply golden brown and a toothpick inserted into the center comes out clean.
9. Remove the skillet from the oven using oven mitts and let the cornbread cool in the pan for 10 minutes before slicing.
This cornbread emerges with a delightfully crisp, caramelized crust from the hot skillet and a moist, tender interior. Serve it warm, drizzled with honey or alongside a bowl of chili for a comforting Southern meal.
Bacon and Scallion Skillet Cornbread
Unlock the savory potential of skillet cornbread by incorporating crispy bacon and fresh scallions for a comforting side dish that’s perfect for chilly evenings. This recipe walks you through each stage with precision, ensuring a golden, flavorful result every time. You’ll appreciate how the skillet method creates a delightfully crisp crust while keeping the interior tender and moist.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 6 slices thick-cut bacon, diced
– 4 scallions, thinly sliced (white and green parts separated)
– 1 ½ cups fine-grind yellow cornmeal
– ½ cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ¼ cup clarified butter, melted
– 2 tablespoons granulated sugar
Instructions
1. Preheat a 10-inch cast-iron skillet in a 400°F oven for 10 minutes to ensure even heating.
2. Cook the diced bacon in the hot skillet over medium heat for 8–10 minutes until crisp and browned, stirring occasionally.
3. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
4. Sauté the white parts of the scallions in the reserved bacon fat for 2 minutes until softened, then remove from heat.
5. Whisk together the cornmeal, flour, baking powder, and kosher salt in a large mixing bowl until fully combined.
6. In a separate bowl, blend the lightly beaten eggs, whole milk, melted clarified butter, and granulated sugar until smooth.
7. Pour the wet ingredients into the dry ingredients and stir just until incorporated; overmixing can lead to a tough texture.
8. Fold in the cooked bacon and sautéed scallion whites gently to distribute evenly throughout the batter.
9. Carefully pour the batter into the preheated skillet, spreading it evenly with a spatula.
10. Bake at 400°F for 20–25 minutes until the edges pull away from the skillet and a toothpick inserted into the center comes out clean.
11. Remove the skillet from the oven and let the cornbread cool for 5 minutes before slicing.
12. Garnish the top with the reserved scallion greens for a fresh, colorful finish.
Golden and aromatic, this cornbread boasts a crisp, buttery crust from the skillet and a tender, savory crumb infused with smoky bacon. The scallions add a subtle oniony bite that balances the richness beautifully. For a creative twist, serve warm slices topped with a dollop of honey butter or alongside a bowl of hearty chili to soak up the flavors.
Sweet Maple Skillet Cornbread with Pecans
Nothing says cozy winter comfort like a warm, golden cornbread fresh from the oven. Now, let’s transform simple ingredients into a sweet, nutty masterpiece with this skillet-baked delight. You’ll find the process straightforward and deeply satisfying.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups fine-grind yellow cornmeal
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– 1 teaspoon kosher salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole buttermilk
– ½ cup pure maple syrup, grade A dark amber
– ½ cup unsalted butter, melted and slightly cooled
– ¾ cup toasted pecans, coarsely chopped
– 2 tablespoons clarified butter for greasing the skillet
Instructions
1. Preheat your oven to 400°F (204°C).
2. Generously coat the bottom and sides of a 10-inch cast-iron skillet with the clarified butter, using a pastry brush for an even layer.
3. Place the prepared skillet in the preheating oven for exactly 10 minutes to heat thoroughly; this creates a crisp crust.
4. In a large mixing bowl, whisk together the fine-grind yellow cornmeal, all-purpose flour, baking powder, baking soda, and kosher salt until fully combined.
5. In a separate medium bowl, combine the lightly beaten pasture-raised eggs, whole buttermilk, pure maple syrup, and melted unsalted butter, whisking until the mixture is homogenous and slightly frothy.
6. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just incorporated; a few small lumps are acceptable to avoid overmixing.
7. Fold in the coarsely chopped toasted pecans until evenly distributed throughout the batter.
8. Carefully remove the hot skillet from the oven using oven mitts and immediately pour the batter into the center, spreading it gently to the edges with the spatula.
9. Return the skillet to the oven and bake for 20–25 minutes, or until the top is deeply golden brown and a toothpick inserted into the center comes out clean.
10. Transfer the skillet to a wire cooling rack and let the cornbread rest for 10 minutes before slicing.
Perfectly baked, this cornbread boasts a crisp, caramelized exterior from the hot skillet and a tender, moist crumb within. The maple syrup imparts a subtle, woodsy sweetness that pairs beautifully with the buttery, toasted pecans. For a creative twist, serve warm slices drizzled with extra maple syrup and a dollop of bourbon-infused whipped cream.
Gluten-Free Cast Iron Skillet Cornbread
A cast iron skillet transforms simple ingredients into a golden, gluten-free cornbread with a delightfully crisp crust and tender crumb. This methodical recipe yields perfect results every time, guiding you through each precise step from mixing to serving. You’ll appreciate how the skillet creates those coveted crispy edges while keeping the interior moist and flavorful.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups fine-grind gluten-free cornmeal
– ½ cup gluten-free all-purpose flour blend
– 2 teaspoons aluminum-free baking powder
– 1 teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup full-fat buttermilk
– ¼ cup pure maple syrup
– 6 tablespoons clarified butter, divided
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for 10 minutes.
2. Whisk together the fine-grind gluten-free cornmeal, gluten-free all-purpose flour blend, aluminum-free baking powder, and fine sea salt in a large mixing bowl until thoroughly combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, full-fat buttermilk, and pure maple syrup, whisking until smooth.
4. Carefully remove the hot skillet from the oven using oven mitts and add 2 tablespoons of clarified butter, swirling to coat the bottom and sides evenly.
5. Pour the remaining 4 tablespoons of clarified butter into the wet ingredients, whisking continuously to incorporate and prevent the eggs from curdling.
6. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined—do not overmix to avoid a dense texture.
7. Immediately pour the batter into the hot, buttered skillet; it should sizzle upon contact, which helps form the crust.
8. Bake at 425°F for 20–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the cornbread cool in the skillet for 5 minutes before transferring to a wire rack to prevent steaming and maintain crispness.
10. Slice into wedges and serve warm. Veritably, this cornbread boasts a crisp, buttery exterior with a moist, slightly sweet interior from the maple syrup. For a creative twist, crumble it over chili or toast slices to serve with honey butter, letting the skillet’s heat enhance its rustic charm.
Skillet Cornbread with Brown Butter and Thyme
Nothing says comfort food quite like a warm, golden skillet of cornbread, especially when it’s elevated with the nutty richness of brown butter and aromatic thyme. Now, let’s walk through creating this simple yet sophisticated side dish that’s perfect for any gathering. You’ll find that with careful attention to each step, even a beginner can achieve bakery-quality results right at home.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup fine-grind yellow cornmeal
– 1 cup all-purpose flour, sifted
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– ½ cup granulated sugar
– ½ cup unsalted butter, clarified and browned
– 2 tablespoons fresh thyme leaves, finely chopped
Instructions
1. Preheat your oven to 400°F and place a 10-inch cast-iron skillet inside to heat for 10 minutes—this ensures a crisp, golden crust.
2. In a large mixing bowl, whisk together the fine-grind yellow cornmeal, sifted all-purpose flour, baking powder, and kosher salt until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk at room temperature, and granulated sugar, whisking until the sugar dissolves.
4. Pour the wet ingredients into the dry mixture, stirring gently with a spatula until just incorporated; avoid overmixing to keep the texture tender.
5. Carefully remove the hot skillet from the oven using oven mitts, and immediately add the clarified and browned unsalted butter, swirling to coat the bottom and sides evenly.
6. Stir the finely chopped fresh thyme leaves into the batter, then pour it into the hot, buttered skillet, spreading it evenly with the spatula.
7. Bake at 400°F for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for 10 minutes before slicing to allow it to set properly.
Here, the cornbread emerges with a delightfully crisp exterior and a moist, crumbly interior, infused with the deep, caramelized notes of brown butter and the earthy fragrance of thyme. Serve it warm alongside a hearty chili or topped with a dollop of honey butter for a sweet-savory twist that highlights its rustic charm.
Cornbread with Spicy Chipotle Honey Drizzle
Unlocking the perfect balance of sweet cornbread and smoky heat requires precise technique and quality ingredients. This recipe guides you through creating a moist, tender cornbread with a spicy-sweet drizzle that elevates every bite, ensuring consistent results even for first-time bakers.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup fine-grind yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– 1 cup whole milk
– 1/2 cup unsalted butter, melted and cooled to room temperature
– 1/4 cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup raw honey
– 2 tablespoons adobo sauce from canned chipotle peppers
– 1 tablespoon clarified butter
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Lightly grease an 8-inch square baking pan with clarified butter, ensuring full coverage to prevent sticking.
3. In a large mixing bowl, whisk together 1 cup fine-grind yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt until uniformly combined.
4. In a separate bowl, whisk 1 cup whole milk, 1/2 cup melted unsalted butter, 1/4 cup granulated sugar, and 2 lightly beaten pasture-raised eggs until fully emulsified.
5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, avoiding overmixing which can toughen the batter.
6. Transfer the batter to the prepared pan and spread evenly with the spatula.
7. Bake at 400°F for 22-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
8. While the cornbread bakes, combine 1/2 cup raw honey and 2 tablespoons adobo sauce in a small saucepan over medium-low heat.
9. Warm the mixture for 3-4 minutes, stirring constantly until fluid and well-blended, then remove from heat.
10. Let the cornbread cool in the pan for 10 minutes before slicing into 8 squares.
11. Drizzle the warm chipotle honey over individual servings just before eating.
Here, the cornbread emerges with a crisp golden crust and tender, moist crumb that perfectly absorbs the spicy-sweet drizzle. Serve it warm alongside chili or topped with a pat of butter for an extra layer of richness, letting the smoky chipotle notes linger on the palate.
Cheesy Skillet Cornbread with Green Chiles
A comforting skillet cornbread gets a flavorful upgrade with melted cheese and mild green chiles, creating a savory side dish that’s perfect for chilly evenings or festive gatherings. This methodical recipe walks you through each stage, ensuring a golden-brown crust and tender interior every time. We’ll use a cast-iron skillet for even heat distribution and incorporate a few chef’s tips to elevate your results.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup fine-grind yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ¼ cup clarified butter, melted and cooled slightly
– 1 cup shredded sharp cheddar cheese
– 4 ounces canned mild green chiles, drained and patted dry
– 2 tablespoons unsalted butter for greasing the skillet
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast-iron skillet inside to heat for 10 minutes.
2. In a large mixing bowl, whisk together the fine-grind yellow cornmeal, all-purpose flour, baking powder, and kosher salt until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, and melted clarified butter, stirring with a fork until homogeneous.
4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just incorporated, avoiding overmixing to prevent toughness.
5. Fold in the shredded sharp cheddar cheese and drained mild green chiles until evenly distributed throughout the batter.
6. Carefully remove the hot skillet from the oven using oven mitts and add the unsalted butter, swirling to coat the bottom and sides as it melts.
7. Immediately pour the batter into the skillet, spreading it evenly with the spatula.
8. Bake at 425°F for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the cornbread cool in the skillet for 5 minutes before slicing into wedges.
Delightfully crisp on the edges with a moist, cheesy crumb, this cornbread offers a subtle heat from the chiles that complements soups or chili beautifully. For a creative twist, serve it warm with a drizzle of honey or crumbled over a salad for added texture.
Skillet Cornbread with Smoked Gouda and Herbs
Nothing beats the aroma of freshly baked cornbread on a chilly evening, especially when it’s infused with smoky cheese and fragrant herbs. This skillet version delivers a crispy crust and tender crumb that’s perfect for soaking up soups or chili, making it a versatile side dish for any cozy meal. Let’s walk through each step together to ensure your cornbread turns out perfectly every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups fine-ground yellow cornmeal
– ½ cup all-purpose flour
– 2 tsp baking powder
– 1 tsp kosher salt
– ¼ tsp freshly ground black pepper
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ¼ cup clarified butter, melted and cooled slightly
– 1 cup smoked Gouda cheese, grated
– 2 tbsp fresh thyme leaves, finely chopped
– 1 tbsp fresh rosemary, finely chopped
– 2 tbsp unsalted butter, for greasing the skillet
Instructions
1. Preheat your oven to 425°F (218°C) and place a 10-inch cast-iron skillet inside to heat for 10 minutes—this ensures a crispy bottom crust.
2. In a large mixing bowl, whisk together the fine-ground yellow cornmeal, all-purpose flour, baking powder, kosher salt, and freshly ground black pepper until fully combined.
3. In a separate bowl, combine the pasture-raised eggs, lightly beaten, whole milk, and clarified butter, melted and cooled slightly, stirring gently to avoid overmixing.
4. Pour the wet ingredients into the dry ingredients and fold with a spatula until just incorporated; a few lumps are fine to prevent toughness.
5. Gently fold in the smoked Gouda cheese, grated, fresh thyme leaves, finely chopped, and fresh rosemary, finely chopped, distributing them evenly throughout the batter.
6. Carefully remove the hot skillet from the oven using oven mitts, add 2 tbsp unsalted butter to coat the bottom and sides, and swirl until melted and sizzling.
7. Immediately pour the batter into the skillet, spreading it evenly with the spatula, and return it to the oven to bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Let the cornbread cool in the skillet for 5 minutes before slicing to allow it to set and release from the pan easily.
9. Serve warm directly from the skillet for the best texture and aroma.
This cornbread boasts a delightfully crisp exterior from the preheated skillet, while the interior remains moist and fluffy, studded with pockets of melted smoked Gouda. The herbs add a fragrant, earthy note that complements the sweetness of the cornmeal beautifully. Try pairing it with a hearty bean stew or crumbling it over a fresh green salad for a creative twist.
Skillet Cornbread with Cherry Tomatoes and Basil
Savor the rustic charm of this skillet cornbread, where sweet cherry tomatoes and aromatic basil elevate a classic Southern staple into a vibrant, savory-sweet side dish. This recipe yields a golden, crisp-edged bread with juicy tomato bursts and fresh herbal notes, perfect for beginners to master with clear guidance. Let’s walk through each step methodically to ensure success in your kitchen.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups fine-grind yellow cornmeal
– ½ cup all-purpose flour
– 1 tablespoon granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon kosher salt
– 2 pasture-raised eggs, lightly beaten
– 1 ¼ cups whole milk
– ¼ cup clarified butter, melted and cooled slightly
– 1 cup cherry tomatoes, halved
– ¼ cup fresh basil leaves, thinly sliced
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast-iron skillet inside to heat for 10 minutes—this ensures a crisp crust.
2. In a large mixing bowl, whisk together 1 ½ cups fine-grind yellow cornmeal, ½ cup all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt until fully combined.
3. In a separate bowl, combine 2 pasture-raised eggs (lightly beaten), 1 ¼ cups whole milk, and ¼ cup clarified butter (melted and cooled slightly), whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just incorporated; avoid overmixing to keep the texture tender.
5. Carefully remove the hot skillet from the oven using oven mitts, and immediately pour in 1 tablespoon of additional clarified butter, swirling to coat the bottom and sides.
6. Fold 1 cup halved cherry tomatoes and ¼ cup thinly sliced fresh basil into the batter, distributing evenly without deflating it.
7. Pour the batter into the hot skillet, spreading it evenly with the spatula, and return it to the oven.
8. Bake at 425°F for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the cornbread cool in the skillet for 5 minutes before slicing to allow it to set properly.
Golden and fragrant from the oven, this cornbread boasts a crisp, buttery crust that gives way to a moist, tender crumb studded with juicy tomato halves. The basil infuses each bite with a bright, herbal freshness, balancing the subtle sweetness of the cornmeal. Serve it warm alongside a hearty chili or topped with a dollop of herb-infused butter for an extra layer of flavor.
Cheesy Garlic Skillet Cornbread
Venturing into the world of skillet-baked goods offers a uniquely satisfying experience, and this cornbread recipe delivers a perfect balance of savory, cheesy flavor with a delightfully crisp edge. It’s an ideal side for chilly evenings or a hearty brunch, combining simple techniques with gourmet results. Let’s walk through each step together to ensure your cornbread turns out beautifully every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups fine-grind yellow cornmeal
– ½ cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ¼ cup clarified butter, melted and slightly cooled
– 1 cup sharp cheddar cheese, freshly grated
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 400°F (204°C) and place a 10-inch cast-iron skillet inside to heat for 10 minutes.
2. In a large mixing bowl, whisk together the fine-grind yellow cornmeal, all-purpose flour, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, and melted clarified butter, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula just until no dry streaks remain; avoid overmixing to keep the texture tender.
5. Fold in the freshly grated sharp cheddar cheese and minced garlic until evenly distributed throughout the batter.
6. Carefully remove the hot skillet from the oven using oven mitts, and add the unsalted butter, swirling to coat the bottom and sides as it melts.
7. Immediately pour the batter into the hot skillet, spreading it evenly with the spatula.
8. Bake at 400°F (204°C) for 22–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the cornbread cool in the skillet for 5 minutes before slicing to allow it to set properly.
10. Serve warm directly from the skillet for the best presentation and flavor.
Delightfully crisp on the exterior with a moist, cheesy interior, this cornbread boasts a rich garlic aroma that complements its savory notes. For a creative twist, top slices with a dollop of herb-infused butter or crumbled bacon before serving, enhancing its rustic appeal. The cast-iron skillet ensures an even bake and a beautifully caramelized crust, making it as visually appealing as it is delicious.
Skillet Cornbread with Crumbled Sausage
Every home cook needs a reliable skillet cornbread recipe, but this version with crumbled sausage transforms the classic into a hearty, savory dish perfect for chilly evenings. By incorporating sausage directly into the batter, you’ll create layers of flavor that meld beautifully with the cornbread’s natural sweetness. Follow these methodical steps to achieve a golden-brown crust and tender, moist interior.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup fine-ground yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– 1/4 cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– 1/4 cup clarified butter, melted and cooled slightly
– 8 ounces bulk breakfast sausage
Instructions
1. Preheat your oven to 400°F and place a 10-inch cast-iron skillet inside to heat for 10 minutes.
2. In a medium bowl, whisk together the fine-ground yellow cornmeal, all-purpose flour, baking powder, kosher salt, and granulated sugar until fully combined.
3. In a separate bowl, combine the pasture-raised eggs, lightly beaten, whole milk, and clarified butter, melted and cooled slightly, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just incorporated; do not overmix to avoid a tough texture.
5. In the preheated skillet on the stovetop over medium heat, cook the bulk breakfast sausage, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned and no longer pink.
6. Using oven mitts, carefully remove the hot skillet from the oven and pour the sausage crumbles evenly over the bottom.
7. Immediately pour the cornbread batter over the sausage, spreading it gently with the spatula to cover the skillet evenly.
8. Bake at 400°F for 20–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the cornbread cool in the skillet for 5 minutes before slicing into wedges.
Savory and satisfying, this cornbread boasts a crisp, buttery crust from the hot skillet and a tender crumb infused with the rich, peppery notes of sausage. Serve it warm alongside a bowl of chili or topped with a drizzle of honey for a sweet-and-savory twist that highlights its rustic charm.
Cranberry Orange Skillet Cornbread
This festive skillet cornbread combines tart cranberries and bright orange zest for a holiday twist on a classic side. The cast iron skillet ensures a perfectly crisp crust while keeping the interior moist and tender.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups fine-grind yellow cornmeal
– ½ cup all-purpose flour
– 1 tablespoon baking powder
– ½ teaspoon kosher salt
– ¼ cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ¼ cup clarified butter, melted and cooled
– 1 tablespoon freshly grated orange zest
– ¾ cup fresh cranberries, halved
– 2 tablespoons unsalted butter for greasing
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat for 10 minutes.
2. In a large mixing bowl, whisk together the fine-grind yellow cornmeal, all-purpose flour, baking powder, kosher salt, and granulated sugar until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, cooled clarified butter, and freshly grated orange zest, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
5. Gently fold in the halved fresh cranberries until evenly distributed throughout the batter.
6. Carefully remove the hot skillet from the oven using oven mitts and add the unsalted butter, swirling to coat the bottom and sides completely.
7. Immediately pour the batter into the hot skillet, spreading it evenly with the spatula.
8. Bake at 425°F for 20–25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the cornbread cool in the skillet for 10 minutes before slicing.
10. Serve warm directly from the skillet.
When baked, this cornbread boasts a crisp, buttery crust from the preheated skillet and a tender, crumbly interior studded with tart cranberries. The orange zest adds a subtle citrus aroma that complements the sweet cornmeal base beautifully. For a festive presentation, drizzle slices with a simple orange glaze or serve alongside a dollop of whipped honey butter.
Skillet Cornbread with Blueberries and Lemon Zest
Unlock the perfect balance of sweet and savory with this skillet cornbread that transforms a classic side into a vibrant centerpiece. Using a cast-iron skillet ensures a beautifully crisp, golden crust, while fresh blueberries and bright lemon zest weave bursts of flavor into every tender bite, making it ideal for brunch or a comforting dessert.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups fine-grind yellow cornmeal
– ½ cup all-purpose flour
– ¼ cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon kosher salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ¼ cup clarified butter, melted and slightly cooled
– 1 cup fresh blueberries, rinsed and patted dry
– 2 teaspoons finely grated lemon zest
Instructions
1. Preheat your oven to 425°F and place a 10-inch cast-iron skillet inside to heat for 10 minutes.
2. In a large mixing bowl, whisk together 1 ½ cups fine-grind yellow cornmeal, ½ cup all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt until fully combined.
3. In a separate bowl, combine 2 pasture-raised eggs (lightly beaten), 1 cup whole milk, and ¼ cup clarified butter (melted and slightly cooled), whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just incorporated; avoid overmixing to keep the texture tender.
5. Gently fold in 1 cup fresh blueberries (rinsed and patted dry) and 2 teaspoons finely grated lemon zest until evenly distributed.
6. Carefully remove the hot skillet from the oven using oven mitts, and immediately pour the batter into it, spreading it evenly with the spatula.
7. Bake at 425°F for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool in the skillet for 10 minutes before slicing to allow it to set properly.
Here, the cornbread emerges with a crisp, buttery crust giving way to a moist, crumbly interior studded with juicy blueberries. The lemon zest adds a subtle citrus note that cuts through the richness, making it delightful served warm with a drizzle of honey or alongside a scoop of vanilla bean ice cream for an elegant twist.
Pumpkin Spice Skillet Cornbread
On brisk autumn afternoons, nothing warms the kitchen quite like the aroma of baking cornbread, especially when it’s infused with seasonal spices. This Pumpkin Spice Skillet Cornbread transforms a classic side into a fragrant, subtly sweet centerpiece, perfect for holiday gatherings or a cozy weeknight dinner. Let’s walk through each step together to ensure your bake is perfectly tender and golden.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 ½ cups fine-grind yellow cornmeal
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 2 teaspoons pumpkin pie spice blend
– ½ teaspoon fine sea salt
– 1 cup canned pumpkin puree
– ¾ cup granulated sugar
– 2 pasture-raised eggs, lightly beaten
– 1 cup buttermilk
– ¼ cup clarified butter, melted and cooled slightly
– 2 tablespoons unsalted butter
Instructions
1. Preheat your oven to 400°F (204°C) and place a 10-inch cast-iron skillet inside to heat for 10 minutes—this ensures a crisp, golden crust.
2. In a large mixing bowl, whisk together 1 ½ cups fine-grind yellow cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice blend, and ½ teaspoon fine sea salt until fully combined.
3. In a separate bowl, combine 1 cup canned pumpkin puree, ¾ cup granulated sugar, 2 pasture-raised eggs (lightly beaten), 1 cup buttermilk, and ¼ cup clarified butter (melted and cooled slightly), whisking until the mixture is smooth and homogeneous.
4. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just incorporated; overmixing can lead to a tough texture, so stop as soon as no dry streaks remain.
5. Carefully remove the hot skillet from the oven using oven mitts, add 2 tablespoons unsalted butter, and swirl until melted and coating the bottom and sides.
6. Immediately pour the batter into the skillet, spreading it evenly with the spatula to fill the pan.
7. Bake at 400°F (204°C) for 22–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean—check at 22 minutes to avoid overbaking.
8. Let the cornbread cool in the skillet on a wire rack for 10 minutes before slicing to allow it to set properly.
Perfectly moist from the pumpkin puree and fragrant with warm spices, this cornbread boasts a tender crumb and a crisp, buttery edge from the hot skillet. Serve it warm, drizzled with honey or alongside a bowl of chili for a comforting fall meal that highlights the best of seasonal flavors.
Skillet Cornbread with Caramelized Onions
Here’s a skillet cornbread that transforms humble ingredients into something extraordinary with the sweet depth of caramelized onions. This recipe guides you through each stage methodically, ensuring even beginners achieve a golden, savory-sweet cornbread with perfect texture.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup fine-grind yellow cornmeal
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole buttermilk
– ¼ cup granulated sugar
– ¼ cup clarified butter, melted and cooled slightly
– 2 tablespoons unsalted butter
– 2 large yellow onions, thinly sliced
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 400°F (204°C) and place a 10-inch cast-iron skillet inside to heat for 10 minutes.
2. In a large mixing bowl, whisk together 1 cup fine-grind yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt until fully combined.
3. In a separate bowl, whisk 2 pasture-raised eggs, lightly beaten, with 1 cup whole buttermilk, ¼ cup granulated sugar, and ¼ cup clarified butter, melted and cooled slightly, until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just incorporated, being careful not to overmix to avoid a tough texture.
5. Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a separate skillet over medium-low heat until the butter foams.
6. Add 2 large yellow onions, thinly sliced, to the skillet and cook for 20–25 minutes, stirring occasionally, until they turn a deep golden brown and become sweetly fragrant.
7. Carefully remove the preheated cast-iron skillet from the oven using oven mitts and swirl the caramelized onions evenly across the bottom.
8. Pour the cornbread batter over the onions in the hot skillet, spreading it gently with a spatula to cover them completely.
9. Bake at 400°F (204°C) for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Let the cornbread cool in the skillet for 10 minutes before inverting it onto a cutting board to reveal the caramelized onion layer on top.
Very moist and tender with a crisp, buttery crust, this cornbread offers a delightful contrast of sweet onions against the savory cornmeal base. Serve it warm alongside chili or stew, or slice it into wedges for a standout side at any gathering.
Summary
Looking for the perfect side dish? These 20 savory cast iron skillet cornbread recipes deliver deliciously crispy results every time. I hope you find a new favorite to try! Don’t forget to leave a comment telling me which one you loved, and please share this roundup on Pinterest to help other home cooks.
