Skillet Cornbread

This is my all-time favorite cornbread recipe (and one of my top bread recipes in general), probably because it's the recipe I grew up eating. My mom had a couple of cast-iron cornbread stick pans and would make individual servings that were so perfectly crisp and wonderful.

Mom? Where are those cornbread stick pans? Please bring them to my house and accidentally leave them here.

This classic cornbread is just as good in a big cast-iron skillet, which is how I always bake it these days. The top gets golden, the edges get crunchy, and it becomes the ultimate vehicle for as much butter as your heart desires. (My heart desires a lot of butter, just so we’re clear.)

I’d eat a slice of cornbread with a big bowl of these spicy beans, a plate of ribs, or just a good veggie plate filled with a handful of summer sides. Here are more great homemade bread recipes if you feel like baking!

Is this cornbread sweet?

Nope! There's not a hint of sweetness in this cornbread, which is just how I like it. If you prefer a little sweetness, serve it with a drizzle of honey (or even maple syrup!).

Is it better to use buttermilk or milk in cornbread?

This recipe has both! Buttermilk adds moisture and a slight tang, while regular milk helps balance the flavor and thin the batter a bit. If you don’t have buttermilk on hand, you can use one of these easy buttermilk substitutes.

Why bake cornbread in a cast-iron skillet?

Cast iron can get really hot, it’s naturally nonstick when seasoned well, and it can go from stovetop to oven. It's really a must for cornbread with a crispy bottom!

How do you get crispy edges on cornbread?

The pan needs to be hot when you pour the batter in, which is why you heat it up on the stovetop. You should hear a sizzle when the batter goes in—that's how you know it's going to be crispy and delicious!

How do you store cornbread?

Let the cornbread cool completely, then wrap it tightly or transfer it to an airtight container. Store it at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Thaw at room temperature, then reheat it wrapped in foil in a 350-degree Fahrenheit oven for 10 to 15 minutes, or until warmed through.