At The Honest Apron, we’re all about simple comfort food that brings everyone to the table—and this homemade skillet cornbread is one of those recipes. It’s warm, golden, and just the right amount of sweet. Perfectly crisp on the edges and soft in the middle, it’s the kind of side that quietly steals the show.
This is the cornbread I make on repeat. It’s simple, comes together in one bowl, and bakes up with crisp buttery edges in a hot cast iron skillet. Inside, it’s soft and fluffy with just enough sweetness to balance out a hearty bowl of chili. And when we add our homemade crispy corn chips to the mix? It’s the ultimate comfort combo.
If you haven’t seen it yet, you’ll want to grab my Best Homemade Chili + Crispy Corn Chips recipe—it’s our full chili bowl night spread, and this cornbread was made to go right alongside it.
Why You’ll Love This Skillet Cornbread
It’s not dry and crumbly – it’s moist, just dense enough to hold up to a spoonful of chili, and always finishes with golden edges that crisp up beautifully thanks to the buttered preheated skillet.
I’ve tried a lot of versions over the years, but this one hits that perfect balance:
- Soft and tender inside
- Slightly crisp on the outside
- Lightly sweet (but not cake-like)
- Easily feeds a crowd
- Pairs beautifully with all kinds of soups and stews
And best of all? It’s made from pantry basics.
Ingredients You’ll Need:
- Yellow cornmeal
- All-purpose flour
- Baking powder
- Salt
- Sugar (or honey)
- Eggs
- Milk
- Melted butter or Avocado oil
- Optional: corn kernels, jalapeño, shredded cheese
Cast Iron Tips for Cornbread Success
If you’ve never baked cornbread in a cast iron skillet, you’re in for a treat. Here’s what makes it extra special:
- Preheat the skillet with butter or oil before adding your batter. This helps create that signature golden crust.
- Don’t overmix. Stir until just combined to keep your crumb light and tender.
- Watch the bake time. Cast iron retains heat longer, so the cornbread might keep cooking after it’s out of the oven—let it cool for 5–10 minutes before cutting.
If you don’t have a cast iron skillet, a 9″ cake pan or 8×8” square pan will also work. Just skip the preheat step and grease your pan well.
How I Cut Cornbread to Feed a Crowd
When we have guests over or I know the kids are bringing big appetites, I cut the cornbread a little differently. Instead of slicing wedges, I cut it into a grid of square pieces, just like brownies.
This gives me 12 servings from a 10–12” skillet—perfect for big gatherings, potlucks, or pairing with multiple sides like chili, chips, and toppings. It also makes it easier for little hands to grab a piece without committing to a big slice.
If I double the recipe, I pour it into a 9×13” baking dish instead of a skillet and cut into small squares. It’s not quite the same crisp crust as cast iron, but it still turns out delicious—and everyone gets a bite.
Serving Suggestions
- With chili: My favorite way—especially with cheese and sour cream on top.
- With soup: Try it with tomato soup, veggie stew, or even white chicken chili.
- For breakfast: Toast leftover cornbread and serve it with eggs and bacon.
- Sweet version: Add a drizzle of honey or maple syrup and serve warm with butter.
- Croutons: Cut into 1/2″ square pieces, drizzle with oil, season with Italian seasoning and bake for homemade cornbread croutons.
FAQ: Cornbread Troubleshooting
Can I use all cornmeal and skip the flour?
You can, but the texture will be more crumbly and less tender. I like the balance of both for a soft crumb with structure.
Can I make it ahead of time?
Yes! It’s best served warm, but you can bake it earlier in the day, wrap it in foil, and warm in the oven before serving.
How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 5. You can also freeze individual slices for up to 2 months.
If you happen to end up with extra cornbread a great way to make use of it is with the tastiest cornbread croutons! Check out my recipe!
The Best Homemade Cornbread
At The Honest Apron, we’re all about simple comfort food that brings everyone to the table—and this homemade skillet cornbread is one of those recipes. It’s warm, golden, and just the right amount of sweet. Perfectly crisp on the edges and soft in the middle, it’s the kind of side that quietly steals the show.
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup honey (or 3 tbs cane sugar)
- 1/4 cup avocado oil (or melted butter)
- 2 large eggs
Instructions
- Preheat oven to 400° F. Butter an iron skillet or an 8-inch square baking dish.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Mix in the milk, honey, oil, and eggs until well combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 20–25 minutes (depending on your oven), or until golden on top and a toothpick inserted in the center comes out clean.
- Let cool slightly before slicing. Serve warm with butter.
More Cozy Recipes from The Honest Apron
- Best Homemade Chili + Crispy Corn Chips – the full chili night lineup
- Snickerdoodle Coffee (Homemade Creamer in a Jar) – perfect recipe for a crisp fall morning
- Cozy Weeknight Soups – coming soon!
Pin This for Later
Save this simple, crowd-pleasing cornbread for your next comfort food night. You’ll want it on the table every time chili is on the stove.
This recipe is absolutely delicious!
Yum! Just in time for soup season! Pinning this for later 😊
This looks delicious and I love cornbread! Wondering if I could add some garden-fresh jalapeños since I have soooo many in my garden? Thanks for sharing!
Absolutely! That would definitely take it up a notch and that sounds so delicious! Hope you try it 🙂
This sounds so perfect for chili! I love cornbread just on it’s own too, and will have to try this recipe. Thanks so much for sharing!
I love cornbread cooked in a cast iron skillet. Thanks for sharing your recipe!
Oh, yum. This looks so good! Pinning for later. 🙂