This Cast Iron Skillet Cornbread has crispy, golden edges and a tender, buttery center. A hot skillet creates that classic cornbread crust, while simple pantry ingredients keep the inside soft and tender. Serve it with chili, beans, soups, or your favorite comfort food.

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Pull Up A Chair & Let's Chat!
What You'll Need & Why
The Recipe Rundown
Tips For The Best Cast Iron Skillet Cornbread
Cast Iron Skillet Cornbread Recipe
Storage
Recipe Testing Notes
More Easy Bread Recipes You'll Love
Who’s Stirring the Pot?

this is a picture of sliced cornbread served alongside black-eyed peas on a wooden background

Pull Up A Chair & Let's Chat!

This Cast Iron Skillet Cornbread is our go-to recipe for chili, beans and chow chow, soups, and all the cozy stuff. It’s more savory than sweet, with crispy golden edges and a soft, buttery center.

Why You'll Love This Cast Iron Skillet Cornbread

Crispy edges: A hot cast iron skillet gives you that golden crust.
Simple ingredients: Just basic pantry and fridge staples.
Easy to customize: Add cheddar, jalapeños, bacon, or green onions.

What You'll Need & Why

Cornmeal: White or yellow both work — white gives that classic Southern flavor, yellow adds a little sweetness and deeper color.
AP Flour: Just enough to keep the cornbread tender instead of crumbly.
Granulated Sugar: A small amount for balance (add more if you prefer a sweeter cornbread).
Baking Powder: Gives the bread a light lift without making it cakey.
Granulated Garlic & Onion: Tiny touches that add depth and make the cornbread taste like something, not just cornmeal.
Kosher Salt & Black Pepper: Simple seasoning that brings everything to life.
Whole Milk: Creates a moist, tender crumb. (Buttermilk works too if you want a bit more tang!)
Avocado Oil: Helps the edges crisp beautifully, especially when the skillet is preheated.
Butter: Rich, cozy flavor that belongs in every good skillet cornbread.
Eggs: Bind the batter and keep it tender, not crumbly.
Shredded Cheddar & Sliced Jalapeños (Optional): My go-to add-ins — half the skillet gets peppers, half stays kid-friendly.

Cast Iron Skillet

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The Recipe Rundown

Preheat: Heat the oven to 350°F with your cast iron skillet inside.
Mix: Combine the dry ingredients, then stir in the milk, eggs, melted butter, and oil. Fold in any add-ins.
Pour: Add a little butter or oil to the hot skillet, then pour in the batter.
Bake: Bake for about 30 minutes, until golden and cooked through.
Serve: Enjoy warm with butter, flaky salt, and cracked pepper.

this is a picture of a cast iron skillet of cornbread, half of which is garnised with sliced jalapeños. there is a dish of softened butter and a butter knife to the side.

Swaps & Variations

This skillet cornbread is easy to customize while keeping that crispy edge and tender center.

Like sweeter cornbread? Easy fix—add a little more sugar to taste.
Add cheese: Cheddar, pepper jack, or smoked gouda all work.
Add some heat: Fold in sliced jalapeños or poblanos.
Make it loaded: Add crispy bacon, green onions, or corn kernels.

This is a picture of a cast iron skillet of cornbread with jalapeño slices and a dish of softened butter to the side

Tips For The Best Cast Iron Skillet Cornbread

A few simple tips make the difference between good cornbread and a skillet full of crispy-edged, golden perfection.

Get the skillet hot: Preheating the cast iron is what gives you those crispy, golden edges.
Add fat before the batter: Butter or bacon fat in the hot skillet helps create that great crust.
Don’t overmix: Stir just until combined to keep the center tender.

Cast Iron Skillet Cornbread Recipe

Print Recipe

Author: Ruth Truett

This cast iron skillet cornbread has crispy, golden edges and a tender, buttery center. Made in a hot skillet, it’s perfect with chili, beans, and comfort food favorites!

Course Bread

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Equipment

Ingredients

1½ cups all-purpose flour
1½ cups corn meal I prefer white, but yellow is great!
¼ cup granulated sugar see note below
1½ tablespoon baking powder
2 teaspoon kosher salt
2 teaspoon granulated garlic
2 teaspoon granulated onion
1 teaspoon fresh ground pepper
1¼ cups whole milk
½ cup avocado oil or your preferred neutral oil
8 tablespoon butter, melted
3 large eggs
Optional add-ins: ½–1 cup shredded cheese, 1–2 jalapeños, thinly sliced
flaky sea salt, for topping

Instructions

Preheat the oven to 350°F. Place your cast iron skillet in the oven while it preheats.
Mix the dry ingredients together.
Whisk the milk, eggs, melted butter, and oil together, then add to the dry ingredients.
Stir just until combined. If using, gently fold in cheese or jalapeños. Do not overmix.
Carefully remove the hot skillet from the oven. Add 1–2 tablespoons of butter or oil and swirl to coat the bottom.
Pour the batter into the hot skillet and return it to the oven. Bake for about 30 minutes, or until golden and a toothpick comes out clean.
Serve warm with butter, flaky salt, and fresh cracked pepper.

Notes

This recipe is not for a super sweet cornbread. If you like a sweeter version, feel free to add up to an additional half cup of sugar.

For a wonderful crust, place the cast iron skillet or baking dish into the 350° oven to get hot for about 15-20 minutes. Carefully add 1-2 tablespoons butter, bacon fat, or oil to the skillet or dish, then pour in the batter and proceed.

Nutrition

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For longer storage, wrap individual pieces and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Reheat in the microwave for a quick option or warm in the oven or air fryer to bring back those crispy edges.

Recipe Testing Notes

Check the batter: It should be thick but still pourable and spread easily in the skillet.
Buttermilk works: Swap it 1:1 for the milk for a little extra tang and a tender crumb.
No cast iron? A well-greased baking dish works, but you won’t get quite the same crispy crust.

More Easy Bread Recipes You'll Love

If you love an easy homemade bread recipe, try one of these next:

Dutch Oven No-Knead Bread: A crusty, bakery-style loaf with very little hands-on work.
Honey Beer Bread: Buttery, slightly sweet, and made with simple pantry ingredients.
Savory Monkey Bread: Buttery pull-apart bread loaded with herbs, garlic, and cheese.
Olive Cheese Bread: Crispy, cheesy bread loaded with buttery, briny olive flavor.
Gluten-Free No-Knead Bread: An easy homemade loaf with a crisp crust and soft, tender center.

Who’s Stirring the Pot?

Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.

You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).

If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.

Happy Cooking!

-Ruth aka Rufus