Skillet Cornbread - Carlsbad Cravings

Name: Skillet Cornbread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 9- inch cast iron skillet; Softened butter for the skillet; 1 cup (120g) medium or coarse grind cornmeal; 1 cup (125g) all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 8 tablespoons unsalted butter, (melted); 3-4 tablespoons granulated sugar; 1/4 cup sour cream (at room temperature); 2 eggs (at room temperature); 1 cup buttermilk (at room temperature)

A skillet cornbread recipe that finally checks every box! After testing batch after batch, this version delivers lofty, thick slices with a tender crumb (thank you, sour cream!), the ideal sweetness, plus rich, buttery corn flavor in every bite!

Follow along for step-by-step guidance, expert tips, and foolproof techniques to achieve beautifully golden, sky-high results every single time.

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Up close of holding up a slice of skillet cornbread from the cast iron skillet showing the tender, moist texture

Why You’ll Love This Skillet Cornbread

After researching and experimenting with different ingredient ratios (flour/cornmeal, eggs, sugar, etc.), using other ingredients, etc., I have landed on THE BEST SKILLET CORNBREAD!

Here’s why you’ll love it:

Super Moist (Not Greasy!): Thanks to the magic of sour cream, this skillet cornbread is ultra-moist without feeling heavy—just tender, fluffy perfection.
Buttery, Rich Flavor: A whole eight tablespoons of melted butter = next-level flavor you can actually taste.
Big, Bold Corn Flavor: With 1 cup of coarse or medium-grind cornmeal, this recipe delivers real corn flavor—no more bland, cake-like impostors!
Not overly sweet: This isn’t cake!
Double Leavening: Using both baking powder and baking soda creates a cornbread that rises higher and bakes up more tender than one made with just baking powder (as in many recipes).

top view of cast iron skillet cornbread recipe with butter on top

Skillet Cornbread Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Cornmeal: The star of the show! Use a medium grind for a smooth crumb (pictured), or a coarse grind for a more rustic, crumbly texture.
Flour: All-purpose flour adds structure and balances the cornmeal, resulting in a soft, cohesive crumb. A gluten-free 1:1 baking flour should work too, but I have not personally tried it.
Baking Powder + Baking Soda: These work together to help the cornbread rise. Baking powder provides an initial lift, while baking soda reacts with acidic ingredients (buttermilk/sour cream) for a second boost, resulting in a softer, fluffier crumb. Ensure both are fresh (replace after 6–12 months) for optimal effectiveness.
Butter: Don’t substitute with oil—real butter is essential for rich buttery bliss and tender texture without being greasy. Use unsalted butter to control overall saltiness, or reduce the recipe’s salt.
Sugar: Granulated sugar adds sweetness to the cornbread, allowing the corn flavor to shine through. Use less if you prefer.
Sour Cream: This adds extra richness and moisture, making the cornbread especially tender and soft without thinning the batter. Its tang also balances the sweetness, resulting in a more well-rounded flavor.
Salt: A generous amount sharpens all the flavors and balances the sweetness.
Eggs: Eggs bind everything together, giving the cornbread lift and stability.
Buttermilk: This ingredient adds moisture and reacts with baking soda to create a fluffy, tender crumb. You may substitute with DIY buttermilk/sour milk.

top view of skillet cornbread recipe ingredients: medium grind cornmeal, flour, baking powder, baking soda, sour cream, butter, sugar, salt

How to Make Cornbread in a Skillet

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Dry Ingredients. In a medium bowl, whisk together the Dry Ingredients.

showing how to make skillet cornbread by whisking the Dry ingredients together in a bowl

Step 2: Wet Ingredients. In a separate large mixing bowl, whisk together the melted butter and sugar until well combined. Then add the sour cream and mix until smooth, then add the eggs and mix until well combined. Finally, add the buttermilk and mix until smooth.

a collage showing how to make skillet cornbread by 1. Whisking the sugar with the butter, whisking in the sour cream, whisking in the eggs

Step 3: Combine. Pour the Dry Ingredients into the buttermilk mixture and whisk together until blended (don’t overmix; there should be lumps). Transfer to the skillet brushed with melted butter.

showing how to make skillet cornbread recipe by whisking the wet and dry ingredients together

How long to cook Skillet cornbread?

Bake cornbread in a 9-inch cast-iron skillet in the center of the oven for 17-20 minutes. Allow to cool for 10 minutes before serving.

TIPS TO KNOW IT’S DONE:
•The top is golden, puffy, and slightly cracked around the edges
•A toothpick inserted in the center comes out clean
•The center springs back lightly when pressed.

showing how to make skillet cornbread by brushing the cast iron skillet with butter, then adding the batter and baking

Cast Iron SKillet cornbread TIPS

Preheat the skillet: Place your cast iron in the oven while it preheats. A hot skillet is what creates that crave-worthy golden crust the second the batter hits the pan.
Weigh the flour and cornmeal for accuracy: Use a kitchen scale to avoid packing in too much, which can make cornbread dense and dry.
Use room-temperature ingredients: The eggs, sour cream, and buttermilk mix more easily and evenly at room temperature (so you don’t overmix), resulting in a smoother batter and a more even rise.
Mix wet ingredients thoroughly: Ensure they are fully combined before adding the dry ingredients. That way, it’s easier not to overmix the dry ingredients.
Don’t overmix the batter: Once you add the dry ingredients to the wet, mix just until combined. Overmixing activates the gluten in the flour, leading to dense, tough cornbread.
Avoid overbaking: Overbaking dries out your cornbread. Begin checking a few minutes before the suggested bake time, and remove from the oven the second it’s done.

up close of a slice of cornbread in a cast iron skillet showing the tender crumb

Best Cornbread Recipe Variations

Sweet Corn Skillet Cornbread: Gently fold in 1 cup whole corn kernels (fresh, canned, or thawed frozen) just before baking.
Cheddar Jalapeño Skillet Cornbread: Add ½ cup shredded sharp cheddar cheese and 1/2-1 finely chopped fresh jalapeños (remove seeds for less heat).
Honey Butter Skillet Cornbread: Replace half the sugar with honey and serve with a blend of ¼ cup softened butter + 2 tablespoons honey.
Bacon Skillet Cornbread: Fold in 4 slices of cooked, crumbled bacon and substitute 2 tablespoons of butter with bacon grease for extra flavor.
Green Chile Skillet Cornbread: Mix in 2-4 tablespoons of drained, canned diced green chiles and ½ cup shredded Monterey Jack cheese.
Maple Pecan Skillet Cornbread: Swap the sugar for maple syrup and fold in ½ cup chopped pecans.

showing how to serve cornbread recipe by drizzling the skillet cornbread slices with honey

How to serve cornbread Skillet

Here are some great ways to serve homemade cornbread to make it even more delicious and enjoyable:

Warm with butter: Serve your cornbread warm straight from the oven or microwave slices covered in a damp paper towel for about 10 seconds. Top with a generous pat of butter.
Honey drizzle: Add a drizzle of honey or maple syrup along with the butter.
Topped with jam or preserves: Spread fruit jam, such as strawberry, blackberry, or peach, on a slice for a sweet-tart contrast.
With savory toppings: Try adding a dollop of sour cream, a sprinkle of shredded cheese, or chopped green onions. It’s also delicious with chili or a soft-boiled egg over top.
As a sandwich base, slice the cornbread in half and stuff it with pulled pork, barbecue chicken, fried chicken, or grilled veggies.
Crumbled over salads or casseroles: Break into chunks and sprinkle over them. For more of a crouton texture, bake crumbles for 5-10 minutes.

What goes well with the Skillet cornbread Recipe?

Cornbread is super versatile and pairs well with a bunch of dishes! Here are some tasty ideas for what to serve with it:

Barbecue: Pulled pork, ribs, brisket, or grilled barbecue chicken—cornbread soaks up all those smoky BBQ flavors.
Fried chicken: Crispy Nashville fried chicken, oven fried chicken, chicken nuggest, or Parmesan crusted chicken with a side of warm cornbread.
Chili: Classic combo! Pair it as a perfect side with hearty crockpot chili, white chicken chili, pumpkin chili, barbecue chicken chili, or Cincinnati chili.
Soup: Think chicken stew, chicken vegetable soup, beef stew, black bean soup, chicken and rice soup, etc.—cornbread is great for dipping!
Grilled: Let it complete the feast, paired with the best grilled chicken, marinated flank steak, chicken kabobs, or grilled shrimp.
Southern Sides: Serve it alongside these favorites from baked beans, macaroni and cheese, potato salad, creamed corn, coleslaw, grape salad, and broccoli salad.

HOW TO STORE Cornbread from scratch

•At room temperature: Wrap tightly in plastic wrap or foil and store in an airtight container for up to 2 days.
•In the fridge: Store in an airtight container for up to 1 week; reheat gently before serving.
•In the freezer: Wrap individual pieces in plastic wrap and foil, then freeze in a zip-top bag for up to 3 months; thaw at room temperature or reheat in the oven.

Skillet Cornbread Recipe FAQs

How much does cornbread rise?

Cornbread typically rises about ½ to 1 inch during baking, depending on the leavening agents used (like baking powder and baking soda), the freshness of those ingredients, and how much batter is in the pan. It won’t rise dramatically like a cake, but it should puff up and develop a golden, domed top if made with the right proportions and technique.

How to make cornbread moist?

To make cornbread moist, this recipe uses sour cream and butter, both of which add richness and tenderness. Sour cream brings moisture and a slight tang, helping to keep the crumb soft without making it too dense. The butter not only adds flavor but also prevents the cornbread from drying out. For best results, avoid overmixing the batter and overbaking. Pull the cornbread from the oven when the center is set, and a toothpick comes out with a few moist crumbs.

Is cornbread a dessert?

Cornbread is usually a savory side dish, but it can also be sweet depending on the recipe. Classic Southern cornbread is typically more savory, often served with chili, greens, or barbecue. However, some versions include sugar or honey and are soft and cake-like, making them feel more like a dessert—especially when topped with butter and honey or jam. So while it’s not traditionally a dessert, sweet cornbread can definitely cross into that territory depending on how much sugar is added.

up close of taking a bite out of cast iron skillet cornbread showing how moist it is

Looking for more Potluck Side Dish Recipes?

Pasta Salad
Grilled Corn on the Cob
Cowboy Pasta Salad
Watermelon Salad
Baked Macaroni and Cheese
Cheesecake Salad
Roasted Cajun Potatoes
Berry Salad
Fruit Salad

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Tools Used in This Recipe

9-inch Cast Iron Skillet

Food Scale

Basting Brush

Small Whisk

Stainless Steel Mixing Bowl Set

See Favorite Tools

Servings: -10 slices

Total Time: 35

Prep Time: 15

Cook Time: 20

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Ingredients

9- inch cast iron skillet
Softened butter for the skillet

DRY INGREDIENTS

1 cup (120g) medium or coarse grind cornmeal
1 cup (125g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

WET INGREDIENTS

8 tablespoons unsalted butter, melted
3-4 tablespoons granulated sugar
1/4 cup sour cream at room temperature
2 eggs at room temperature
1 cup buttermilk at room temperature

Instructions

Preheat Skillet: Add a 9-inch cast-iron skillet to the center of the oven. Preheat the oven to 425°F with the skillet inside while you make the batter.
Dry Ingredients: In a medium bowl, whisk together the Dry Ingredients.
Wet Ingredients: In a separate large mixing bowl, whisk together the melted butter and sugar until well combined. Then add the sour cream and mix until smooth, then add the eggs and mix until well combined. Finally, add the buttermilk and mix until smooth.
Combine: Pour the Dry Ingredients into the buttermilk mixture and whisk together until blended (don't overmix; there should be lumps).
Transfer Batter: Using oven mitts, carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F. Brush the bottom and sides of the hot skillet with softened butter. Pour the batter into the prepared skillet and smooth the top.
Bake: Bake in the center of the oven until cooked through/ a toothpick inserted into the center comes out clean, 17-20 minutes. Allow to cool for 10 minutes before serving. The top will likely be puffed up but will settle as it cools. We love ours topped with butter and honey.

Notes

Weigh the flour and cornmeal for accuracy: Use a kitchen scale to avoid packing in too much, which can make cornbread dense and dry.

Use room-temperature ingredients: The eggs, sour cream, and buttermilk mix more easily and evenly at room temperature (so you don’t overmix), resulting in a smoother batter and a more even rise.