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Classic Skillet Cornbread

Classic Skillet Cornbread

Pair it with collard greens, soup or all by itself – this cornbread skillet recipe will quickly become a meal time favorite. Soft and fluffy on the inside, with a crispy crust using our cast iron skillets. Delicious!


  • 3 tablespoons canola oil
  • 4 cups plain white or yellow cornmeal
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon kosher salt
  • 5 cups whole buttermilk
  • 3/4 cup unsalted butter, melted
  • 4 large eggs


  1. Preheat oven to 425°. Pour oil into a 13-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In another large bowl, whisk together buttermilk, melted butter, and eggs. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Carefully pour batter into hot oil in skillet.
  3. Bake until golden brown and a wooden pick