Simple Skillet Cornbread

from 3 votes

Skip the box mixes and preheat your oven for the ultimate recipe for Simple Skillet Cornbread.

Honey being drizzled on simple skillet cornbread topped with fresh chives

Cornbread and I go way back to my elementary school days, when my mom, Noni, would whip up mini corn muffins to accompany everything from Turkey Taco Stew to Salsa Corn Chowder (my childhood fave!).

There’s just something about the texture and slightly sweet taste of cornbread that makes it the perfect accompaniment to soups and stews of all kinds.

Glass bowl containing batter with corn kernels

This variation is loaded with corn kernels (fresh or frozen), and while the batter can be poured into just about any size muffin pan or baking dish, these wedges of golden brown perfection are served up skillet-style!

Cast iron skillet containing batter

I’ve been cooking and baking more and more with my go-to cast-iron skillet (hello, lasagna … and cookies … and corn!) but this Simple Skillet Cornbread gets my vote for the easiest and tastiest skillet side.

Fresh bread being drizzled with honey next to bowls containing honey and chives

The real secret to the best skillet cornbread is to slather it with unsalted butter right when it comes out of the oven and then drizzle generously with honey. A shower of chopped fresh chives adds a touch of oniony flavor to every bite.

Easy Skillet Cornbread topped with fresh chives

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Side Dish

Simple Skillet Cornbread

Ditch the boxed mix in favor of this flavor-packed recipe for Simple Skillet Cornbread made with fresh or frozen corn kernels.
Author: Kelly Senyei
5 from 3 votes
Honey being drizzled on simple skillet cornbread topped with fresh chives
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings


  • Unsalted butter, for greasing skillet
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cornmeal
  • 1 cup sugar
  • 1 1/2 Tablespoons baking powder
  • 1 1/2 cups corn kernels, fresh or frozen (See Note)
  • Honey, for serving (optional)


  • Preheat the oven to 350°F. 
  • Grease a 12-inch cast-iron skillet or 9x11-inch with butter. 
  • In a large bowl, whisk together the buttermilk, eggs and vegetable oil. 
  • Add the flour, cornmeal, sugar, baking powder and ½ teaspoon kosher salt and mix just until combined then stir in the corn kernels.
  • Pour the batter into the prepared skillet and bake the cornbread for about 35 minutes or until a toothpick inserted comes out clean. 
  • Allow the cornbread to cool for at least 15 minutes before slicing and serving topped with honey (optional).


  • If you are using frozen corn, it doesn’t have to be thawed since it’ll cook in the oven.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 425kcal, Carbohydrates: 73g, Protein: 9g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 46mg, Sodium: 124mg, Potassium: 467mg, Fiber: 4g, Sugar: 29g, Vitamin A: 147IU, Vitamin C: 1mg, Calcium: 161mg, Iron: 3mg


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  1. 5 stars
    I made cornbread using your recipe, my husband said it was super good. He’s from the South so I trust his opinion. Thank you for sharing this recipe with the rest of us, I will be making this again real soon.

    1. Hi Nivashni! The cornbread will last up to a week when wrapped securely in plastic wrap and stored in the fridge. If you see excessive moisture or mold, your cornbread has started to spoil and you should throw it out.

  2. 5 stars
    I have been thinking about cornbread for days! Its been raining here in La Jolla. Chili and cornbread what could be better! I’m going to try this tomorrow. Thank you for great recipes.