Skillet Cornbread
A golden, buttery cornbread baked in a hot skillet, with a crisp crust and a tender, slightly sweet crumb. It comes together in one bowl and suits soups, chilli and barbecue dinners.
Published 29 Sep 2026
Ingredients
Equipment: 25 cm (10-inch) cast iron skillet or heavy oven-safe frying pan, mixing bowl, whisk, oven gloves
Method
Put an oven rack in the centre and heat the oven to 220°C (200°C fan). Place the empty skillet on the rack so it heats up with the oven.
In a large bowl, whisk the cornmeal, flour, sugar, baking powder, baking soda and salt until evenly mixed.
In a jug, whisk the buttermilk and eggs together, then whisk in the 60 g of melted butter until smooth.
Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry flour remains. The batter should be thick but pourable, and a few small lumps are fine.
Let the batter rest for 5 minutes while the skillet finishes heating. The cornmeal will absorb some liquid and the crumb will be softer.
Using oven gloves, carefully pull the hot skillet out and add the 20 g of butter. Swirl until it melts and coats the base and sides; it should sizzle.
Pour in the batter and spread it level. It should sizzle at the edges. Return the skillet to the oven straight away.
Bake for 20 to 22 minutes, until the top is deep golden, the edges have pulled slightly from the pan and a toothpick in the centre comes out clean.
Remove the skillet, keeping a cloth over the hot handle. Rest the cornbread in the pan for 5 minutes, then cut into wedges and serve warm.
Cooking tips
- Heating the skillet first is what gives the cornbread its crisp, golden base. Don't skip it.
- Don't overmix the batter. Stir just until combined, or the cornbread will turn tough.
- Use fine cornmeal for a tender crumb. Coarse cornmeal gives a gritty, more crumbly result.
- The skillet handle stays very hot after baking. Leave a cloth or oven glove on it as a reminder.
Substitutions
- No buttermilk: stir 1 tbsp lemon juice or white vinegar into 300 ml of milk and leave for 10 minutes, or use 150 g plain yogurt thinned with 150 ml milk.
- No cast iron skillet: use a heavy oven-safe frying pan or a 20 cm square metal baking tin, preheated the same way.
- Use oil instead of the melted butter in the batter if you prefer. Keep the butter for the skillet for flavour.
- For a savoury version, reduce the sugar to 1 tsp and fold in 1 chopped green chilli and 3 tbsp sweetcorn kernels.
Serve with
Serve warm wedges with a spoonful of butter and a drizzle of honey. It goes well with beef chilli, a bowl of daal or chicken soup, or barbecue chicken and coleslaw.
Storage
Cool completely, wrap well or put in an airtight container and keep at room temperature for up to 2 days. Refrigerate for up to 4 days, or freeze wrapped slices for up to 2 months.
Reheating
Warm wedges wrapped in foil in a 160°C oven for 10 minutes, or microwave a slice for 15 to 20 seconds. For a crisp edge, fry a slice in a little butter in a pan for 1 to 2 minutes per side.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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