Name: Skillet Cornbread
Prep time: PT-498207H28M42S
Cook time: PT-498207H28M42S
Total time: PT-498207H28M42S
Cuisine: American
Ingredients: • 8 tablespoons unsalted butter (divided); • 1 cup plain Greek yogurt; • 1/2 cup milk (I used 1%; use whole if you have it); • 1/4 cup honey; • 2 large eggs; • 1 1/2 cups medium or coarse ground cornmeal; • 1 cup all-purpose flour; • 2 tablespoons granulated sugar; • 2 1/2 teaspoons baking powder; • 1/2 teaspoon baking soda; • 1 1/4 teaspoons kosher salt; • More butter and honey (optional for serving)

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There’s something incredibly comforting about a slice of warm, buttery cornbread, especially when it has a tender crumb and a slightly crisp edge. This skillet cornbread recipe delivers just that, with a delightful tang from Greek yogurt and a hint of sweetness from honey. It’s the perfect accompaniment to so many meals or simply delicious enjoyed on its own.

Imagine a golden-brown loaf, fragrant with the scent of baked corn, waiting to be slathered with more butter and a drizzle of honey.

Recipe Details

Flavor Profile: Sweet and savory with a rich, cornbread flavor and a subtle tang.
Texture: Tender and moist crumb with beautifully crisp edges from the cast iron skillet.
Total Active Time: Approximately 20 minutes.
Bake Time: 22–25 minutes.
Difficulty: Easy.

What You’ll Need

To create this delightful skillet cornbread, you’ll primarily need your baking staples: a few bowls for mixing, measuring cups and spoons, a whisk, and importantly, a 10-inch cast iron skillet. The combination of the cornmeal, flour, Greek yogurt, and melted butter forms the delicious base of this cornbread.

Ingredient Notes

Here are a few notes on the stars of this cornbread recipe:

Cornmeal – We’re using medium or coarse ground cornmeal here for the best texture and authentic flavor. Fine cornmeal will yield a slightly different crumb.
Greek Yogurt – This is our secret ingredient for incredible moisture and a subtle tang that balances the sweetness beautifully. Plain, full-fat Greek yogurt will give you the richest results.
Honey – A touch of honey adds a lovely natural sweetness and helps create a wonderfully tender crumb.
Butter – Unsalted butter is key for controlling the saltiness of the final bake. We use it both in the batter and to prepare the hot skillet for that signature crisp crust.

Add-ins and Substitutions

While this cornbread is perfect as is, you can absolutely make it your own!

Sweetness Level: If you prefer a less sweet cornbread, you can reduce the granulated sugar slightly. For an even sweeter loaf, you could increase the honey a touch.
Herbs and Spices: A pinch of smoked paprika or a teaspoon of finely chopped fresh rosemary can add an interesting savory note.
Cheese: For a savory twist, try folding in 1/2 cup of shredded sharp cheddar cheese into the batter just before pouring it into the skillet.

How to Make Skillet Cornbread

Making this cornbread is a straightforward process, and the results are so rewarding. The cast iron skillet is truly the key to achieving that perfect crust!

Begin by melting your butter. You’ll need 8 tablespoons in total, and it’s best to let it cool slightly while you prepare the other ingredients.
In a medium bowl, whisk together the Greek yogurt, milk, honey, and eggs until everything is wonderfully smooth and well combined. This forms your wet ingredients.
In a separate larger bowl, combine your dry ingredients: the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Give them a good whisk to ensure everything is evenly distributed.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until they are just combined. It’s important not to overmix here; a few lumps are perfectly fine.
Now, add 7 tablespoons of your cooled melted butter to the batter. Fold it in gently with a spatula until it’s incorporated.
Let the batter rest for a few minutes while your oven preheats. We want to preheat the oven to 425°F (220°C) with your 10-inch cast iron skillet placed inside. This gets the skillet nice and hot for the best crust.
Once the oven is preheated and the skillet is hot, carefully remove the skillet from the oven using sturdy oven mitts. Immediately reduce the oven temperature to 375°F (190°C).
Add the remaining 1 tablespoon of butter to the hot skillet. Swirl the pan to coat the bottom and sides with the melted butter. It will sizzle, which is exactly what we want!
Carefully pour the cornbread batter into the hot, buttered skillet. Return the skillet to the oven and bake for 22 to 25 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Once baked, carefully remove the skillet from the oven. Let the cornbread cool in the skillet for about 10 minutes before slicing and serving. This resting period helps the cornbread set up perfectly.
Pro Tip: Getting that cast iron skillet screaming hot before adding the batter is crucial for achieving those coveted crispy edges. Be very careful when handling the hot skillet!

Recipe Tips

Don’t Overmix: Overmixing cornbread batter can lead to a tough, dense loaf. Mix just until the wet and dry ingredients are combined.
Hot Skillet is Key: Preheating your cast iron skillet is non-negotiable for the best texture. The hot surface creates an instant crust on the bottom and sides.
Check for Doneness: While the toothpick test is reliable, you can also look for a golden-brown top and edges that are starting to pull away slightly from the sides of the skillet.
Resting is Important: Allowing the cornbread to rest for a few minutes after baking lets it firm up, making it easier to slice and serve without crumbling.

FAQs

Can I use a different type of pan? While a cast iron skillet is highly recommended for its heat retention and ability to create a fantastic crust, you could bake this in a greased 8×8 inch baking pan. However, the texture, especially the crispiness of the edges, will be different.
My cornbread seems dry, what went wrong? Overbaking is the most common culprit for dry cornbread. Be sure to check it around the 20-minute mark. Also, ensure you’re using the correct amount of cornmeal and flour, and that your oven temperature is accurate.
How do I store leftover cornbread? Store cooled cornbread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

Serving Suggestions

This skillet cornbread is incredibly versatile. It’s a natural partner for:

Hearty stews and chili.
Barbecue dishes like pulled pork or ribs.
Fried chicken or any roasted meats.
A simple side for breakfast or brunch.
Serve it warm with a dollop of butter and a drizzle of honey for a sweet treat.

Make This Recipe in Advance

While this cornbread is best enjoyed fresh from the oven, you can certainly get a head start.

Dry Ingredients: The dry ingredients (cornmeal, flour, sugar, leavening, salt) can be measured out and combined a day or two in advance and stored in an airtight container.
Wet Ingredients: The wet ingredients can be whisked together and stored in the refrigerator for up to 24 hours. Just give them a quick re-whisk before combining with the dry.
Baked Cornbread: Once completely cooled, baked cornbread can be stored at room temperature for up to two days or refrigerated for up to four days. Reheat slices gently in a warm oven or toaster oven.

Skillet Cornbread