Go Back
+ servings

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.
5 from 2 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
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 1/2 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!