The Best Cornbread Recipe! Bakes in 20 Minutes! (+ Video) (2024)

This cast iron skillet cornbread is the best cornbread recipe ever! It’s sugar-free, plus it’s buttery and super moist inside with a golden, crispy crust. Easy to make gluten-free, and it’s freezer friendly…if you have any left over.

Would you believe that until just a few years ago, I had never made cornbread from scratch?

I’ve made lots of types of bread…White Sandwich Bread, Flour Tortillas, Pita Bread, Fluffy Biscuits, Rosemary Sea Salt Flat Bread, and even Homemade Seasoned Breadcrumbs…but not cornbread.

Until now! This buttery, moist cornbread recipe is the perfect complement to a big pot of chili or alongside your favorite brisket.

Prepare to be amazed, friends – this homemade cornbread recipe will knock your socks off!

CAST IRON SKILLET CORNBREAD RECIPE

This cast iron skillet cornbread recipe doesn’t have sugar because a few years ago we vowed to quit that processed stuff whenever possible. Our favorite cornbread recipe is also amazing because it’s:

• Quick and easy to make
• Made in a cast iron skillet, giving nice golden brown, crispy edges
• Soft, savory, and oh so delicious!
• Perfect for breakfast, lunch, or dinner
• Not crumbly
• Easily made gluten-free
• Freezer-friendly

BEST CORNBREAD RECIPE INGREDIENTS

• Cornmeal (white or yellow cornmeal work)
• All-purpose flour (for gluten-free cornbread, use gluten-free all-purpose flour; whole wheat flour works too)
• Salt
• Baking powder
• Baking soda
• Apple cider vinegar
• Milk (you can also use buttermilk in place of the apple cider vinegar and milk, but I don’t always have that on hand, so I use this simple buttermilk substitute)
• Egg
• Butter
• Additional butter or bacon grease (for skillet)

Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)

IT’S MADE WITH LOTS OF BUTTER…

This is the best cornbread recipe because the large amount of butter (combined with the buttermilk!) makes for an INCREDIBLY moist cornbread.

We tested some cornbread recipes that didn’t use as much butter or buttermilk, and they crumbled as we took it out of the pan. It was so frustrating! You couldn’t even spread butter on it because the texture wasn’t strong enough to withstand the butter knife.

Good thing that’s not this recipe!

… OR BACON GREASE!

• If you run out of butter or just want to use up the bacon grease you’ve been saving, you can use bacon grease instead of butter when you’re melting it in the skillet.
• Just a heads up: bacon grease tends to be salty. This means you might want to reduce the amount of salt you add to the dry ingredients IF you don’t like things salty.
• My husband and I both liked the extra salt flavor. The kids didn’t notice, but we ate a whole pan of cornbread in one night, so I think they liked it too!

MAKING CORNBREAD IN A CAST IRON SKILLET

Really, can you ever go wrong cooking cornbread in a cast iron skillet? I think not.

We have two skillets – this 12″ skillet that we use for this awesome cornbread, and a smaller 9″ skillet that I use for The Best Scrambled Eggs, and anytime I accidentally overflow my big skillet.

Tip: Don’t be overwhelmed by the idea of cooking with cast iron. Here’s the right way to season a cast iron skillet, and once you’ve done that, you’re good to go!

If you don’t have a cast iron skillet, you can still make this easy cornbread recipe!

Simply melt the butter on the stovetop and add at the end as instructed. Pour batter into a square baking dish and bake as directed. You won’t get the crispy edges like in the hot skillet, but it will still taste delicious!!

HOW TO MAKE CORNBREAD RECIPE

Step 1. Preheat the oven to 450F.

Step 2. In a large glass measuring cup, measure apple cider vinegar. Add milk until you reach 1 ½ cups of liquid total. Whisk together and set aside.

Step 3. In a large bowl, combine all dry ingredients and whisk together (you can use the same whisk). Set aside.

Step 4. When the oven is preheated, melt 2 Tbsp butter OR bacon grease in a 12″ cast iron skillet over medium heat. Meanwhile, add the egg to the milk and whisk together. Add the baking soda to the milk and whisk to incorporate.

Step 5. Carefully add the wet ingredients to the dry ingredients and incorporate well using a spatula, taking care not to over-stir. The batter may be lumpy.

Step 6. When the skillet is hot and the fat is sizzling, add the melted butter to the batter while stirring, and then immediately add the batter to the skillet.

Step 7. Set the timer for 1 minute and let the batter cook over medium heat. The edges will get brown and crispy – you want this!

Step 8. When the timer beeps, place the entire skillet in the oven and bake for 20 minutes. The cornbread is finished when a toothpick comes out clean in the middle and the edges are just starting to brown. Allow the cornbread to cool slightly before serving.

Serve warm with lots of butter and a drizzle of honey!

TO SERVE CAST IRON SKILLET CORNBREAD

In my opinion, cornbread is the best side dish for chili recipes, soups, and stews. If you need serving ideas, may I humbly recommend:

• Instant Pot Vegetarian Chili
• Slow Cooker Pumpkin Chili
• Classic Slow Cooker Pot Roast
• Slow Cooker Salsa Chicken
• Slow Cooker White Chicken Chili

Or do you know what else would be good? Adding sliced jalapenos and cheddar cheese on top of the cornbread batter…Mmmm! Or making cornbread muffins!

HOMEMADE CORN BREAD FAQS

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WATCH HOW TO MAKE CAST IRON SKILLET CORNBREAD

Cast Iron Skillet Cornbread Recipe

Print Recipe

★★★★★4.8 from 8 reviews

This cast iron skillet cornbread is the best cornbread recipe ever! It’s sugar-free, plus it’s buttery and super moist inside with a golden, crispy crust. Easy to make gluten-free, and it’s freezer friendly…if you have any left over.

• Author: Tiffany
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 wedges 1x
• Category: Breads
• Method: Bake
• Cuisine: American

Ingredients

Scale

Dry Ingredients

• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 tsp salt
• 1 Tbsp baking powder

Wet Ingredients

• 2 Tbsp apple cider vinegar
• scant 1 ½ cups milk
• 1 egg
• ½ tsp baking soda

To Cook

• ¼ cup butter, melted
• 2 Tbsp butter OR bacon grease

Cook ModePrevent your screen from going dark

Instructions

1. Preheat the oven to 450F.
2. In a large glass measuring cup (I have these), measure apple cider vinegar. Add milk until you reach 1 ½ cups of liquid total. Whisk together and set aside.
3. In a large bowl, combine all dry ingredients and whisk together (you can use the same whisk). Set aside.
4. When the oven is preheated, melt 2 Tbsp butter OR bacon grease in a 12″ cast iron skillet over medium heat. Meanwhile, add the egg to the milk and whisk together. Add the baking soda to the milk and whisk to incorporate.
5. Carefully add wet ingredients to dry ingredients and incorporate well using a spatula, taking care not to over-stir. The batter may be lumpy.
6. When the skillet is hot and the fat is sizzling, add ¼ cup of melted butter to the batter while stirring, and then immediately add the batter to the skillet.
7. Set the timer for 1 minute and let the batter cook. The edges will get brown and crispy – you want this!
8. When the timer beeps, place the entire skillet in the oven and bake for 20 minutes. Allow the cornbread to cool slightly before serving. Serve warm with lots of butter!

Notes

• If you run out of butter, or just want to use up the bacon grease you’ve been saving, you can use bacon grease instead of butter when you’re melting it in the skillet.

Nutrition

• Serving Size: 1 square
• Calories: 94

Keywords: cornbread recipe