The Best Cast Iron Skillet Cornbread Recipe

Mama on the Homestead participates in the Amazon Services LLC Affiliate Program. This allows me to make a small commission on goods you purchase through my links. Thank you!

Try my FAVORITE skillet cornbread recipe!


The church that we joined last year is a big proponent of its members doing life together. They have several different Homegroups to help us achieve this sense of community. My Homegroup meets each Sunday after church for lunch at the gorgeous farmhouse owned by one of our elders & his wife. We have lunch potluck style, hang out together, and have Bible study.

One of the first times I attended this homegroup I volunteered to make cornbread. I was excited to impress my new friends with an awesome skillet cornbread in the skillet I had just acquired from my sweet mama.

I started making the cornbread without checking my pantry first…jumping the gun is a vice of mine…and I realized that I had no cornmeal in my house.

Good thing I have honed my empty pantry cooking skills- remember my Honey Butter Roll snafu and my Bottom of the Pantry Dinner Hash??

After a little scrounging, this super moist Cast Iron Skillet Cornbread Recipe was born. Our Homegroup friends loved it and there was none left to bring home after Bible study. I call that a big, accidental, tasty win!

Skillet Cornbread Recipe

You will need less than 10 ingredients for this recipe and you probably have all of it in your pantry already!

Cornbread Recipe Ingredients:

  • 1.5 cups all-purpose flour
  • 1 TBSP baking powder
  • 1/2 c sugar
  • 1 tsp salt
  • 1 can of whole kernel corn
  • 1/2 cup milk
  • 2 eggs (try to find a local farmer for fresh eggs)
  • 1/4 cup butter or margarine
  • 1/4 cup honey (use local honey if you can)

Cornbread Recipe Directions:

  • Preheat your oven to 450 F.
  • Stir the flour, baking powder, sugar, and salt together in a medium sized bowl.
  • In a large bowl, beat the rest of the ingredients together.
  • Blend the dry mix into the wet mix until combined.
  • Pour into your seasoned iron skillet (or pie  pan). I use an 8″ Lodge Skillet.
  • Bake for 25 minutes or until the top is golden and the bread is cooked through.

Serve this cornbread with chili or white beans, use it as a side to a southern meat & 3, or just melt a pad of butter on a hot slice & prepare to be amazed:)

Seriously, this is the best cornbread recipe that I have ever made (or tasted) and I really hope you enjoy it like I do!

Skillet Cornbread

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 TBSP baking powder
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 can whole kernel corn
  • 1/2 cup whole milk
  • 2 eggs
  • 1/4 cup butter or margarine
  • 1/4 cup local honey

Instructions
 

  • Preheat your oven to 450 F.
  • Stir the flour, baking powder, sugar, and salt together in a medium sized bowl.
  • In a large bowl, beat the rest of the ingredients together.
  • Blend the dry mix into the wet mix until well combined.
  • Pour into your seasoned iron skillet (or pie  pan).
  • Bake for 25 minutes or until the top is golden and the bread is cooked through.

>>More Recipes You Might Like<<

Pin It!

The Best 3rd Grade Homeschool Curriculum
All Natural Homemade Bag Balm with Essential Oils

Similar Posts

4 Comments

  1. YUMMY! I’ve never baked in my cast iron skillet before, and I think it’s definitely time to give it a shot using this recipe! Thanks! Heidi

  2. Hi,

    Have you heard about Field Skillets? I believe the way the pans are made align with your appreciation for homemade!

    Fieldcompany.com

    Thanks,
    Emily

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating