This cornbread is baked — and served — in a cast-iron skillet, giving it a crunchy crust!

It is finally fall and I am craving all things warm and cozy. My cozy pajamas. My cozy sweatshirts. And, of course, cozy, warm food. My go-to fall dinner is definitely chili! To me, there’s nothing better than a big pot of chili cooking all day and the wonderful smell that fills your house.

If you like chili like I do, you need a good side to go with it! And you can’t go wrong with cornbread. Growing up, my mom always made cornbread muffins and there were my absolute favorite. So it’s no surprise that I love a good skillet cornbread.

Cooking your cornbread in a cast-iron skillet will give it a crunchy crust. And my secret? I melt a tablespoon of butter in the skillet before pouring the batter in! This not only greases the pan but helps make a crunchy, butter crust.

You can use this same recipe to make cornbread muffins if you prefer them that way. I love how versatile it is and you can do some pretty different things with it. Add some whole kernel corn or jalapeño to spice them up! The possibilities are endless. If you have leftovers, you can toast the cornbread and make some croutons.

Skillet Cornbread

Skillet Cornbread

Ingredients

  • 1 cup all-purpose flour
  • 1 cup white or yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/3 cup melted butter
  • 2 large eggs beaten
  • 1 tablespoon butter

Instructions

  1. Heat oven to 400°F.
  2. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened.
  3. Melt 1 tablespoon butter in heavy cast iron or oven-proof 10-inch skillet. Pour batter immediately into pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.

Tips for making skillet cornbread:

  • If you do not have a cast-iron skillet or oven-proof skillet, use an 8- or 9-inch baking pan.
  • Don’t have buttermilk? Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup. Let stand 5 minutes.
  • Toasted cornbread makes great croutons!
  • Try adding some jalapeño, whole corn kernels, or cilantro.
  • Bake in a muffin tin for Cornbread Muffins.

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