Go Back
Golden homemade cornbread baked in a cast iron skillet

Easy Homemade Cornbread

Golden, crispy on the outside and tender on the inside — this easy homemade cornbread is baked in a cast iron skillet for the perfect crust. Ready in 30 minutes with simple pantry ingredients. The ultimate comfort food side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cornbread Batter
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoons sugar optional
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil or melted butter
For the Skillet
  • 2 tablespoons unsalted butter for the hot skillet
Optional Add-Ins
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons diced jalapeños
  • 1/2 cup fresh or frozen corn kernels
  • 2 tablespoons honey drizzled on top after baking

Method
 

  1. Set your oven to 425°F (220°C). Place a 9 or 10-inch cast iron skillet inside the oven while it preheats. The skillet needs to be screaming hot by the time the batter is ready — at least 10–15 minutes.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). Whisking ensures the leavening agents are evenly distributed for a consistent rise.
  3. In a separate bowl or large measuring cup, whisk together the buttermilk, egg, and vegetable oil (or melted butter). If you don't have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and let it sit for 5 minutes.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. You should still see a few lumps — that's perfectly fine. Overmixing makes the cornbread tough and dense instead of tender and crumbly.
  5. Carefully remove the blazing-hot skillet from the oven using thick oven mitts. Drop the 2 tablespoons of butter into the skillet and swirl to coat the bottom and sides. The butter should sizzle and foam immediately.
  6. Immediately pour the batter into the hot, buttered skillet. It should sizzle on contact — that sizzle is the crust forming in real time. Bake for 18–22 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Let the cornbread cool in the skillet for 5 minutes before slicing into wedges. Serve warm with butter, honey, or as-is alongside your favorite comfort food.

Notes

Cast iron is key: The preheated skillet creates those signature crispy, golden edges. A regular baking dish works but won't give you the same crust.
Sugar is optional: Traditional Southern cornbread doesn't include sugar. Start with 2 tablespoons and adjust to your preference.
Buttermilk substitute: Mix 1 tablespoon of lemon juice or white vinegar with 1 cup of whole milk. Let sit for 5 minutes before using.
Don't overmix: Stir until the flour just disappears — lumps are okay.
Storage: Wrap tightly and store at room temperature for 2–3 days, or freeze for up to 2 months.