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AmericanNon-veg

Skillet Cornbread

Crisp-edged buttery cornbread baked in a hot skillet.

30 min6 serveseasy

Skillet Cornbread is a classic protein-forward American recipe built around a handful of pantry staples. It serves 6 and comes together in roughly 30 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 30 minutes without much fuss. The method leans on oven-baking, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are cornmeal, flour and baking powder. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per servingestimated

107

kcal

4g

Protein

11g

Carbs

5g

Fat

vegbakedside

Ingredients

  • cornmeal1.5 cups
  • flour0.5 cup
  • baking powder1 tbsp
  • sugar2 tbsp
  • milk1 cup
  • egg2
  • butter4 tbsp

Method

  1. 1
    Step 1 ~8 min

    Heat a cast-iron skillet with butter in 220°C oven 5 min.

  2. 2
    Step 2 ~8 min

    Whisk dry; whisk wet; combine quickly.

  3. 3
    Step 3 ~8 min

    Pour into the screaming-hot pan — listen for sizzle.

  4. 4
    Step 4 ~8 min

    Bake 18 min until golden and springy.

Per-step times are approximate and based on the total cook time of 30 minutes.

Pro tips & common mistakes

  • Preheat the oven fully, and use the middle rack unless the recipe says otherwise — that is where the heat is most even.
  • Do not rush the rise. Yeast doughs taste better and stretch more easily after a long, slow proof.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Skillet Cornbread take to cook?
From prep to plate, Skillet Cornbread takes about 30 minutes and yields 6 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Skillet Cornbread vegetarian?
No — this version contains non-vegetarian ingredients (cornmeal, flour, baking powder). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Skillet Cornbread?
The headline ingredients are cornmeal, flour, baking powder. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 3 servings or double for 12. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Skillet Cornbread?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Skillet Cornbread?
Skillet Cornbread pairs naturally with classic american sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.