Ah, what's better than a pan of cornbread baking in a hot cast iron skillet! The sizzle as the batter hits the buttered pan, the golden crust that forms around the edges, the soft, tender center just begging for a pat of butter; it’s simple comfort at its finest. This classic cast iron cornbread recipe is rich, buttery, and wonderfully old-fashioned, made without oil and finished with milk and sour cream for the most tender crumb.
Whether you’re serving this classic skillet cornbread alongside a pot of beans, a bowl of chili, a plate of collard greens, or enjoying a warm slice straight from the skillet, this is the kind of cornbread that feels like pure comfort. It’s easy to make, uses pantry staples, and delivers that perfect balance of crisp edges and melt-in-your-mouth texture every single time. If you love traditional Southern flavors and recipes that let good ingredients shine, this is one you’ll come back to again and again.
Why You'll Love This Recipe
- Rich, buttery flavor: Made with a full ½ cup of butter for classic, old-fashioned cornbread taste.
- Perfectly crispy edges: Baking in a hot cast iron skillet creates that golden, crunchy crust everyone loves.
- Versatile and comforting: Delicious with chili, beans, barbecue, soups, or a drizzle of honey.
- Timeless Southern classic: A recipe that never goes out of style and always feels like home.
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Equipment
- 12-inch cast iron skillet: A well-seasoned cast iron skillet is key for this recipe. Preheating it in the oven creates those signature crispy edges while keeping the center soft and tender.
- Large mixing bowl: Used for combining the dry ingredients. Choose one with enough room to stir comfortably without spilling.
- Medium mixing bowl: Used for whisking together the eggs, melted butter, milk, and sour cream until smooth.
- Whisk: Helps evenly distribute the ingredients and prevents lumps, especially when blending the wet ingredients.
- Rubber spatula or wooden spoon: Ideal for gently folding the batter together without overmixing, which keeps the cornbread tender.
- Measuring cups: Accurate measuring ensures the right balance of cornmeal, flour, and liquids for the perfect texture.
- Measuring spoons: Needed for measuring baking powder, salt, and any optional sugar.
- Oven mitts: Essential for safely handling the hot cast iron skillet when removing it from the oven.
Ingredients
- Yellow cornmeal: Yellow cornmeal gives the cornbread its classic flavor, beautiful golden color, and slightly rustic texture.
- All-purpose flour: Adds structure and balance, keeping the cornbread soft and tender rather than crumbly.
- Baking powder: Provides lift and helps the cornbread rise evenly for a light, fluffy interior.
- Salt: Enhances all the flavors and balances the richness of the butter.
- Granulated sugar (optional): Adds a subtle hint of sweetness without overpowering the classic corn flavor. Feel free to omit for a more traditional Southern-style cornbread.
- Eggs: Bind the ingredients together and contribute to the cornbread’s soft, cake-like texture.
- Unsalted butter: This recipe uses a generous amount of butter for rich flavor and a tender crumb. Using unsalted butter lets you control the salt level.
- Milk: Adds moisture and helps create a smooth batter while keeping the flavor simple and classic.
- Sour cream: Adds richness and tang, making the cornbread extra moist and soft without being heavy. You can also use Greek yogurt.
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 425°F. Place a 12-inch cast iron skillet in the oven to heat.
- Step 2: In a large bowl, whisk cornmeal, flour, baking powder, salt, and sugar (if using).
- Step 3: In another bowl, whisk eggs, milk, and sour cream until smooth.
- Step 4: Stir wet ingredients into dry ingredients just until combined — don’t overmix.
- Step 5: Carefully remove hot skillet and add the butter, swirling to coat. Pour the extra butter into the cornbread mix and give a quick stir.
- Step 6: Pour batter into the hot skillet (you should hear that satisfying sizzle).
- Step 7: Bake 20–24 minutes, until deeply golden and a toothpick comes out clean.
- Step 8: Rest 5–10 minutes before slicing.
Tips & Tricks for the Best Skillet Cornbread
- A screaming-hot cast iron skillet: This is non-negotiable. Preheating the skillet in the oven and adding butter before the batter goes in creates that signature crispy, golden crust that makes skillet cornbread unforgettable.
- Plenty of butter (and no oil): Butter gives real flavor. Using a generous amount in the batter, plus more in the skillet, creates richness and that classic, old-fashioned taste oil just can’t match.
- Sour cream for tenderness: Sour cream adds moisture and a slight tang, keeping the center soft and tender without making the cornbread dense or heavy.
- Don’t overmix the batter: Stir just until combined. Overmixing develops too much gluten and leads to tough, dry cornbread.
How To Serve
Cornbread is best served warm, straight from the skillet, when the edges are crisp and the center is soft and tender. A simple pat of butter melting over the top is classic, while a drizzle of honey or honey butter adds a touch of sweetness that pairs beautifully with the rich, buttery crumb. Cornbread is also the perfect companion to cozy meals like chili, soups, and stews, soaking up every last bite. Serve it alongside beans, collard greens, or other Southern-style sides for a comforting plate, or include it in a barbecue spread with pulled pork, ribs, or baked chicken. It’s just as delicious at breakfast or brunch with butter and jam, or crumbled into soups, salads, or stuffing to give leftovers new life.
Recipe Variations
- Jalapeño Cheddar Cornbread: Fold diced jalapeños and shredded sharp cheddar cheese into the batter for a savory version with a little kick. Try this jalapeño cheddar cornbread muffins recipe.
- Southern Savory Cornbread: Skip the sugar entirely and add a pinch of black pepper or a handful of chopped green onions for a traditional Southern-style twist.
- Honey Cornbread: Replace the optional sugar with honey for a soft, lightly sweet cornbread that pairs beautifully with butter.
- Corn & Cheese Cornbread: Add whole corn kernels and shredded cheddar or Colby Jack cheese for extra texture and flavor.
- Gluten-Free Cornbread: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend while keeping the cornmeal the same.
Servings
For a 12-inch cast iron skillet, this cornbread makes about 10–12 servings. That typically looks like:
- 8 larger wedges if you’re serving it as a main side dish
- 10–12 smaller pieces if it’s part of a bigger meal or brunch spread
Because this recipe is rich and buttery, slightly smaller slices go a long way; especially when served with butter, honey, or alongside hearty dishes like chili or beans.
How to Store Leftover Cornbread
Allow the cornbread to cool completely before storing. Wrap leftover slices tightly in plastic wrap or aluminum foil, or place them in an airtight container. Cornbread can be kept at room temperature for up to 2 days, or stored in the refrigerator for up to 5 days.
To reheat, warm slices in the oven at 300°F until heated through, or briefly in the microwave. For best texture, reheat in the oven or a skillet to help restore the crisp edges.
Q&A
Why did my cornbread turn out dry? Cornbread can become dry if it’s overbaked or overmixed. Measuring ingredients accurately and stirring the batter just until combined helps keep it tender and moist.
Do I have to use a cast iron skillet? Cast iron gives the best crispy edges, but you can use a baking dish or metal pan if needed. Just note the crust won’t be quite as crisp.
Should cornbread be sweet or savory? That’s a personal preference. Traditional Southern cornbread is typically not sweet, while other versions include a small amount of sugar or honey. Like these honey cornbread muffins.
Why did my cornbread stick to the skillet? Not using enough butter or oil in the skillet can cause sticking. Make sure the skillet is well-greased and hot before adding the batter.
How do I know when cornbread is done? The top should be golden, the edges pulling slightly away from the pan, and a toothpick inserted in the center should come out clean.
Additional Recipes
Try one of these side dishes to serve next:
Classic Skillet Cornbread
Equipment
- 12-inch cast iron skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups
- Measuring Spoons
- Oven mitts
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar optional
- 2 large eggs
- ½ cup unsalted butter
- ¾ cup milk
- ¼ cup sour cream
Instructions
- Preheat oven to 425°F. Place a 12-inch cast iron skillet in the oven to heat.
- In a large bowl, whisk cornmeal, flour, baking powder, salt, and sugar (if using).
- In another bowl, whisk eggs, milk, and sour cream until smooth.
- Stir wet ingredients into dry ingredients just until combined — don’t overmix.
- Carefully remove hot skillet and add the butter, swirling to coat.
- Pour melted butter into the batter and give a quick stir.
- Pour batter into the hot skillet (you should hear that satisfying sizzle).
- Bake 20–24 minutes, until deeply golden and a toothpick comes out clean.
- Rest 5–10 minutes before slicing.
This cast iron cornbread is simple, timeless, and made to be shared. The kind of recipe you’ll reach for again and again, whether it’s a cozy weeknight dinner or a relaxed weekend meal. If you give this recipe a try, I’d love to hear how you served them and what you dipped them in. Be sure to leave a comment and share your kitchen wins. I hope you explore more easy, comforting recipes here on Citrus & Charm Brunchery. There’s always something delicious waiting for you in the kitchen. Happy cooking!
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