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  • Writer's pictureTarah Cantrell


If you've never had skillet cornbread, then you're probably not North American... or maybe you just didn't grow up baking? Either way, there are many variations of cornbread across the United States, Canada, and Mexico. Southern Americans prefer a savory, salty, crumbly version but Northerners love their sweet corn breads. Having been born in the Midwest by way of the South, my own recipe is a little sweet, but also a tiny bit on the savory side. That makes it the perfect base for both a sweet dessert or the spiciest jalapeño bread.

Easy Skillet Cornbread

Yield: one square or 10-inch circular cake or bread or approx. 9 servings

Active Time: 45 minutes

Cook Time: 30-35 minutes


1/2 cup (1 stick) butter

1/2 cup all-purpose flour

1/2 cup whole grain flour

1 cup cornmeal

1/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1 cup milk (sour or buttermilk works best)

2 large eggs


Part 1: Mix and Bake the Cake

  1. Preheat your oven to 350 degrees Fahrenheit/170 Celcius.

  2. Grease your chosen vessel (use a cast iron!) with your chosen oil (spraying canola or rapeseed is fine) and sit aside.

  3. Sift together the dry ingredients in a large bowl.

  4. Mix together wet ingredients in a separate bowl, beating the eggs as you go.

  5. Make a well in the center of the dry ingredients.

  6. Incorporate the wet ingredients into the dry by pouring half the wet mixture into the well and folding gently.

  7. Pour the second half of the wet mixture into the dry and mix until just incorporated.

  8. Transfer your batter from the bowl to your vessel, smoothing the top so that it sits evenly throughout.

  9. Bake the cornbread for 35 to 45 minutes or until the top is golden brown and a toothpick comes out clean.

I enjoy eating my cornbread with a simple pat of butter on top. It pairs well with my vegetarian chili. You can find my favorite chili recipe here!

*Don't have any buttermilk? Make sour milk, which serves the same purpose, by combining a tablespoon of Lemon juice or vinegar with milk and allowing it to curdle over about ten minutes. This gives you the same fluffiness as buttermilk without having to make an extra trip to the store!


Do YOU have a recipe you'd like to share with our community? Be sure to check out Old Fashioned AF's Discord server and post it today. See you there!

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