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Skillet Cornbread

Fluffy, sweet and golden brown cornbread baked right in the cast iron skillet.
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Servings 8 wedges


  • 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.