This skillet cornbread is made from scratch and loaded with sharp cheddar and sweet corn — the ultimate comfort-side. Crispy along the edges and tender inside, it’s perfect served warm right from the pan alongside chili, stew, or a holiday meal.
This homemade skillet cornbread combines a tender crumb with sweet corn kernels and melted cheddar in every bite. Baking in a cast iron skillet creates a beautiful golden crust while the center stays soft and moist. It’s an easy, crowd-pleasing side that works as well on a weeknight with a bowl of soup as it does beside a holiday main. Serve it straight from the skillet for a warm, rustic presentation.
Why You’ll Love This Skillet Cornbread Recipe
- Cheesy, corny goodness. Sharp cheddar and sweet corn make every bite flavorful and satisfying.
- Crispy edges, soft center. The cast iron skillet delivers a golden, crisp crust while keeping the interior tender.
- Quick and simple. Minimal steps and pantry-friendly ingredients make this an easy recipe to pull together.
- Versatile side. Pairs well with chili, soups, BBQ, or a smear of butter and honey.
Recipe Ingredients
All you need are basic pantry staples—cornmeal, flour, milk, and canned or fresh sweet corn—plus a little sharp cheddar to brighten the flavor.
- Cornmeal: The foundation of cornbread; fine or medium grind works well.
- All-purpose flour: Balances texture when used 1:1 with cornmeal.
- Egg whites: Keeps the crumb light. Reserve yolks for another use if desired.
- Sweet corn: Canned or fresh kernels add sweetness and texture.
- Honey: Optional on top for a touch of sweet contrast.
- Milk: Whole milk gives a rich texture; buttermilk is an easy swap for tang.
- Baking powder: Provides lift and a tender crumb.
- Cheddar: Shredded sharp cheddar adds savory depth that complements the corn and honey.
Recipe Tips
- Flour + Cornmeal: A 1:1 ratio of flour to cornmeal makes for a tender but corny texture.
- Preheat the skillet: For extra-crispy edges, warm an empty cast iron skillet in the oven before adding the batter. If you prefer a softer result, bake in a regular dish instead.
- Try different toppings: Add jalapeños, roasted apples, crumbled bacon, or a drizzle of maple syrup to tailor the flavor.
- Don’t overbake: The skillet retains heat and continues to cook the bread after you remove it. Use a toothpick to check doneness.
Serving Suggestions
This cornbread is a natural companion for chili, stews, pulled pork dishes, and roasted meats. It’s also lovely for breakfast or brunch when served with butter and jam. Cut into wedges and serve warm for the best texture and flavor.
Skillet Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal (fine or medium grind)
- 1 tablespoon baking powder
- ½ cup shredded sharp cheddar cheese
- ⅔ cup milk
- 4 egg whites
- 15 ounces can sweet corn (well rinsed)
- honey for topping, optional
Instructions
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Prep. Preheat the oven to 350°F. Lightly grease a 9-inch cast iron skillet and sprinkle the bottom with about a teaspoon of cornmeal; set aside.
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Combine the ingredients. In a large bowl, whisk together flour, cornmeal, baking powder, and shredded cheese. Add milk, egg whites, and corn; stir with a wooden spoon until just combined.
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Bake. Pour the batter into the prepared skillet and smooth the top. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Let it cool. Remove from the oven and let the cornbread rest in the skillet for 10 minutes.
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Finish and serve. Slice into wedges and serve warm. Drizzle honey over the top if you like a touch of sweetness.
Equipment
- Measuring cups and spoons
- Mixing bowls
- Whisk or spoon
- 9-inch cast iron skillet
Notes
- Cornmeal & Flour: Aim for a balanced texture by using equal parts cornmeal and flour.
- Warm skillet: Heating the skillet briefly before adding batter boosts crispiness at the edges.
- Toppings: Customize with savory or sweet additions—jalapeños, bacon, roasted fruit, or a drizzle of maple syrup.
- Bake time: Check with a toothpick and avoid overbaking, since residual heat continues to cook the cornbread.
Nutrition
Nutritional information is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
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How to Make Skillet Cornbread
Making cornbread in a skillet creates a crisp, golden crust and a moist interior. Follow these straightforward steps for consistent results.
- Prep: Preheat oven to 350°F. Grease a 9-inch cast iron skillet and sprinkle the bottom with cornmeal.
- Mix dry ingredients: Whisk together flour, cornmeal, and baking powder. Stir in the shredded cheddar.
- Add wet ingredients: Mix in milk, egg whites, and corn until just combined.
- Fill the skillet: Pour batter into the prepared skillet and smooth the surface.
- Bake: Bake 25–30 minutes, until a toothpick comes out clean.
- Cool and serve: Let cool 10 minutes in the skillet, then slice and serve warm.
How to Store Cornbread
Store leftover cornbread in an airtight container. It keeps 2 days at room temperature, up to one week refrigerated, and freezes well for up to three months.
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