Crispy-edged skillet cornbread with a tender center. Cast iron heat and simple ingredients make this Southern favorite unforgettable.
By The Alva Test Kitchen – Home of Precision Cookware and Southern Technique
Quick Steps to Perfect Skillet Cornbread
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Preheat your cast iron skillet in the oven at 425°F.
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Mix dry and wet ingredients separately.
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Combine and let the batter rest for 10 minutes.
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Swirl butter or oil into the hot skillet.
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Pour batter into pan – listen for the sizzle.
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Bake for 18–22 minutes until golden and crisp.
Butter hitting a hot skillet has its own kind of music. You hear it and know something good is about to happen. That’s how skillet cornbread starts, right where flavor begins.
This recipe has been our go-to for years. It’s straightforward, full of flavor, and gives you the kind of golden crust that’s hard to stop picking at. The magic isn’t in fancy steps. It’s in the pan you use and the heat it holds.
If you’ve got a solid pan, especially cast iron, you’re set. If it’s an Alva skillet, even better. Those hold heat the way cornbread wants it.
Let’s get started.
Why Cast Iron or Frying Pans Make Better Cornbread
Is it better to cook cornbread in a skillet? This comes up constantly. The answer's always yes, and here's why.
Cast iron doesn't just heat up—it becomes a heat reservoir. Nothing else holds and distributes heat quite like it. Your cornbread needs that steady, intense heat to develop the kind of crust that actually crackles when you slice through it.
The secret move? Getting that skillet blazing hot before any batter hits it. Instant sear on the edges. That's the difference between cornbread in cast iron skillet that's just okay and the kind that makes people ask for seconds.
Sure, you can make frying pan cornbread recipe work with other oven-safe pans. Cast iron just does it better because of how it holds temperature. We've had great results with Alva's Energy and Maestro collections—they heat evenly, release cleanly, help the batter rise properly.
Curious about picking the right skillet for baking? Our skillet buying guide covers everything.
Ingredient Notes: Why This Combo Works
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Medium-grind cornmeal: Holds structure and gives texture.
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Buttermilk: The acidity reacts with baking soda for lift and adds a tangy flavor.
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Flour: Adds softness and keeps it from being too coarse.
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Eggs: Give the bread its structure.
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Butter: Adds richness and moisture.
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Baking powder + soda: Essential for rise. Use fresh for best results.
Each element plays a role. Together, they create a tender, flavorful skillet cornbread.
The Secret to a Cornbread That’s Moist, Not Mealy
A good cast iron cornbread recipe nails the texture, moist and flavorful, not crumbly or dry. Here's how:
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Buttermilk adds tang and keeps it tender.
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Resting the batter lets the cornmeal hydrate and rise evenly.
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A screaming-hot, well-greased skillet delivers that signature crust.
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No overmixing. Seriously, stir just until combined.
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Extra butter or sour cream? Not required, but absolutely welcome.
Want to keep your skillet in top shape? Here’s how to season your cast iron pan.
Cornbread Mistakes to Avoid
Even the best skillet cornbread recipe can flop if you hit these common pitfalls:
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Cold skillet = pale, limp crust.
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Dry texture = overbaked or too little fat.
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Sticky mess = not enough oil in the pan.
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Flat cornbread = old baking powder or overmixed batter.
Don’t rush. Let the skillet preheat fully, use fresh leaveners, and keep the batter relaxed.
The Best Skillet Cornbread Recipe (Cast Iron or Frying Pan)
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6–8 servings
Ingredients:
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1 cup medium-grind cornmeal
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½ cup all-purpose flour
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1 tbsp sugar (optional)
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup buttermilk
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2 eggs
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¼ cup unsalted butter, melted
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1 tbsp neutral oil or more butter for the skillet
Instructions:
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Preheat oven to 425°F. Place your cast iron or oven-safe frying pan in the oven.
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Mix cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
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In a separate bowl, whisk buttermilk, eggs, and melted butter.
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Stir the wet mixture into the dry. Don't overmix. Let the batter rest 5–10 minutes.
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Carefully remove hot skillet. Add oil or butter and swirl.
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Pour in batter. It should sizzle.
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Bake 18–22 minutes, until top is golden and edges are crisp.
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Cool slightly before slicing. Serve warm.
Flavor Variations to Try
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Cheddar & Jalapeño – Stir in ½ cup shredded cheese and sliced jalapeños.
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Maple & Rosemary – Add a drizzle of maple syrup and a pinch of chopped rosemary.
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Bacon & Scallion – Fold in crumbled cooked bacon and green onions.
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Vegan Option – Use plant-based milk + vinegar and a flax egg. Swap butter for oil.
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Gluten-Free – Replace flour with 1:1 GF baking blend.
This cornbread plays well with bold add-ins, the cast iron crust holds up to all of it.
Storage + Serving Tips
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Serve with: chili, BBQ, collards, soup, fried chicken.
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Store: Covered at room temp for 2 days.
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Freeze: Wrap slices and freeze up to 2 months.
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Reheat: Oven or stovetop preferred for best texture.
Made in Alva Cookware
We've been testing this recipe in Alva skillets for months now. The results? Cast iron skillet cornbread with that perfect crisp, golden crust every single time. Moist center too.
Heat-retaining cast iron or precise stainless steel control—both work beautifully. Alva just makes it easier to get cornbread right.
Check out our professional-grade skillets here.
What Home Cooks Are Saying
Give this frying pan cornbread recipe a try? We want to hear about it. Drop a comment and tell us what you changed, what worked, what didn't.
Here's what people have been experimenting with lately:
- Hot honey situation: Someone brushed warm honey mixed with chili flakes on top right after baking. Genius move.
- Fresh corn and chives: Another reader folded in corn kernels with chopped chives. Said it tasted like summer.
- Garlic butter magic: One person melted garlic butter in their skillet before adding batter. The crust came out incredible.
Your turn. What's your twist going to be?