It’s the return of my suppertime staple: cornbread!
From Baking Pan to Skillet
This recipe begins with my cornbread recipe as a base. Today’s variation uses all honey instead of a brown sugar blend. I also include real corn kernels which amplifies the flavor and adds wonderful texture. The biggest difference, however, is that I bake the cornbread in a skillet.
What’s So Great About Cornbread in a Cast Iron Skillet?
Pouring the cornbread batter into a hot skillet helps develop the cornbread’s crust. It sears the edges, caramelizing the delicious crust and sealing in the center’s softness. In order for this method to work, the cast iron skillet must be warm. Here’s what I always do: You need melted butter for this cornbread recipe. Melt the butter in your cast iron skillet over the stove, then pour the butter into a mixing bowl for the remaining ingredients. The skillet should still be warm once the batter is done. And, as a bonus, it will already be greased with butter. I swear this hot skillet trick makes a difference. This is the cast iron skillet I have, and I highly recommend it. It’s inexpensive, comes pre-seasoned, works on all types of cooktops, heats evenly, and is made to last a lifetime. (Not sponsored, just a true pan fan!) This 10.25-inch-diameter, 2-inch-deep size is what I use for skillet turkey pot pie, frittata, sea salt and herb rolls, bruschetta chicken, cornmeal cake, biscuits, this Dutch baby pancake, asiago-crusted skillet bread, and more. Talk about a useful pan to have in the kitchen! Any oven-safe skillet that is the right size is fine.
Overview: How to Make Skillet Cornbread
This is a basic 2 bowl recipe. Wet ingredients in 1 bowl, dry ingredients in another. Combine the two and pour into the warm cast iron skillet. Let’s review the ingredients. I use the same ingredients in my skillet cornmeal cake, too. Add fresh fruit and top with brown butter icing. It’s one of my favorite summertime recipes!
Skillet Cornbread Extras
This is a basic skillet cornbread recipe, but feel free to spruce it up with different flavors:
1 cup shredded cheese, such as cheddar or gruyere 3/4 cup dried cranberries 1-2 finely chopped jalapeños for heat, like I Note in my cornbread muffins recipe 1 cup blueberries for a savory & sweet treat 6 strips of crumbled bacon (this will be devoured in approximately 3 minutes) 1 Tablespoon dried rosemary + sprinkle of crushed red pepper. This makes a wonderful Thanksgiving side dish!
As long as you follow the recipe’s base ingredients, you’ll have a mouthwatering treat on your hands. Sometimes I make two skillets and I’ve never regretted the double batch! This skillet cornbread doesn’t last long in our house and I’d be shocked if this lasts more than 48 hours in yours. 😉
Skillet Cornbread Side Dish
Serve with these favorites.
Slow Cooker Chicken Chili Homemade Minestrone Soup Crab Cakes Honey Teriyaki Chicken Southwestern Chopped Chicken Salad Sweet Potato Turkey Chili
Try using it in my favorite cornbread stuffing or turn it into a whole meal by making cornbread chili casserole!
