In My Kitchen: Easy Skillet Cornbread

There’s just nothing like homemade cornbread when it’s cold out. This recipe is beyond easy to make and only requires an oven-safe skillet to bake to perfection.

Serve with homemade Lemon Thyme Butter for a fresh take on this original winter favorite.

You’ll need:

  • 3 tablespoons canola oil
  • 1 cup stone-ground cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted


  1. Preheat oven to 425. Grease a 10-inch cast-iron skillet with oil. Place skillet in preheated oven until hot, about 5 minutes.
  2. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
  3. In a separate bowl, whisk together eggs, milk and melted butter.
  4. Slowly add liquids to cornmeal mixture, stirring until just combined. Carefully pour batter into the preheated skillet.
  5. Bake in oven until golden brown, about 15-20 minutes. You want the cornbread to be golden brown but not burned or dried out.
  6. Cool to room temperature in the skillet for about 30 min before serving.

Might we suggest serving with homemade Lemon Thyme Butter on top?

Source: Adapted from a recipe by Southern Living.

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