This is my all-time favorite old fashioned skillet cornbread recipe. It’s moist, slightly sweet, and has the most delicious crisp buttery edges. Its the perfect side dish for a big crockpot of soup or chili!Jump to Recipe
My old fashioned skillet cornbread is so quick and easy, you’ll never use a box mix again
Have you ever needed cornbread and just used a box of cornbread mix because it’s so simple? There is no need for a box mix when this Old Fashioned Skillet Cornbread recipe is this quick and easy.
In the amount of time it takes to preheat your oven you’ll have this mixed up and ready to go!
Bake it in a skillet or a muffin pan
I love this cornbread baked in a skillet. I feel like it gives a “cowboy cooked this over an open fire” quality that jazzes up any chili or soup meal.
The recipe has been sized to fill a 10 inch skillet perfectly.
If you don’t have a 10-inch skillet, don’t let that stop you. These make great muffins and mini muffins as well! The batch will make regular sized muffins or 24 mini muffins.
How I get the crispy and buttery edges
If you ask me, the crispy, buttery edges are the best part! It works best with the skillet option, but you could also do the same thing with the muffin pan. To get the golden brown effect here is what you need to do:
- Preheat the oven
- Place your empty skillet or muffin pan in the oven to get really hot while you mix the batter
- Take the skillet or muffin pan out and set it on a heat-safe surface
- Generously butter the pan before adding the batter
- Pour the batter into the buttered, hot pan
- Return it to the oven and bake it.
Customize this old fashioned skillet cornbread to suit your style
Although this cornbread recipe is “stand-alone” delicious, you can definitely doctor it up to suit your style.
My garden happens to be overflowing with peppers right now, so I’ve added some optional ingredients to jazz this recipe up. I like it with pepper jack cheese and jalapenos.
- 10 inch cast iron skillet
- 1 cup all purpose flour
- 1 cup cornmeal
- 2/3 cup granulated sugar
- 1 tsp salt
- 3 1/2 tsp baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1/3 cup pepper jack cheese- optional grated
- 2 ea jalapeno peppers-optional finely diced
- 2 Tbsp butter salted
- Preheat your oven to 350°
- Heat skillet by placing in the hot oven while measuring out ingredients.
- In a large bowl combine flour, cornmeal, sugar, salt and baking powder. Stir to combine.
- In a medium bowl whisk together egg, milk and oil.
- Pour egg mixture over dry ingredients. If using the optional ingredients add them now.
- Stir to combine all ingredients. Do not over mix. Just fold until there are no dry spots.
- Remove hot skillet from oven, place butter in pan and using a hot pad, swirl skillet by handle till butter is melted and evenly coats pan bottom and sides.
- Pour cornbread batter into hot buttery pan and bake in preheated 350° oven for 30 minutes.
- All ovens vary so check your cornbread for doneness after 25 minutes.
- If you have any leftovers, they can be stored in a sealed plastic container at room temperature, or wrapped in plastic wrap and frozen.
You’ll love how easy and delicious this Old-Fashioned Skillet Cornbread is
The next time you serve soup or chili, complete your meal with a generous serving of this quick and delicious cornbread. There is no need for a box mix when great cornbread can be just minutes away.
I’d love to know how you like to doctor up your cornbread. Let me know in the comments below.
Love skillet baking? Check out my Oatmeal Cookie Apple Crisp recipe.