Golden Cornbread: 10 Min Prep, Pure Joy

Oh, cornbread! Does anything say ‘cozy comfort’ quite like a slice of warm, golden cornbread? Especially when it’s hot out of the oven, smelling amazing and just begging to be slathered with butter. This easy skillet cornbread recipe is a total game-changer, perfect for serving alongside a steaming bowl of chili or your favorite hearty soup. You know, for years, the kitchen wasn’t my happy place at all – I thought I just wasn’t a “kitchen person.” But then I taught myself to bake, and I discovered this pure joy in creating something delicious from scratch. That’s exactly what we’re doing here! This recipe is all about that same feeling: incredibly satisfying food that’s totally approachable for anyone, no matter your skill level. It’s all about finding happiness in simple, delicious moments, just like the ones we share around the table. You can read more about my journey if you’re curious!

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Why You’ll Love This Easy Skillet Cornbread

So, why is this the cornbread recipe you’ll keep coming back to? Let me tell you:

• Super Speedy: We’re talking 10 minutes to mix and about 25 minutes to bake. Perfect for those nights when dinner needs to happen *now*.
• Seriously Simple: You probably have all the ingredients in your pantry already! And the steps are so straightforward.
• Incredible Flavor & Texture: It’s golden, a little crumbly, a touch sweet, and oh-so-satisfying. It’s pure comfort food magic.
• So Versatile: It’s not just for chili! This cornbread is a fantastic side for almost anything.

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Ingredients for Homemade Cornbread

Alright, let’s get down to business with what you’ll need! Seriously, these are all super common things you probably have hiding in your pantry right now. We’re talking:

• 1 1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar (adjust this if you’re going for that true Southern vibe!)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 2 large eggs

Yep, that’s pretty much it! Easy peasy, right?

Essential Equipment for Skillet Cornbread

To get that perfect golden crust and that amazing texture, there are a couple of key players. First up, and most importantly, is a trusty 10-inch cast-iron skillet. It gets super hot and distributes heat so evenly, which is a total game-changer for cornbread! You’ll also want a couple of good mixing bowls, one for your dry stuff and one for the wet, and a whisk or a fork to bring it all together. Oh, and don’t forget a measuring cup and spoons – accuracy is our friend here! You can find more kitchen tips and tricks over on my blog.

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How to Make Easy Cornbread: Step-by-Step

Alright, get ready to whip up the most amazing, fuss-free cornbread you’ve ever tasted! This is where all the magic happens, and honestly, it’s so simple you’ll wonder why you ever bought it from a box. Just follow these easy steps, and you’ll be enjoying warm, golden slices in no time.

Preheating and Preparing the Skillet

First things first, let’s get that oven nice and hot to 400°F (200°C). Now, grab your cast-iron skillet – this is our secret weapon for that perfect crust! Give it a quick grease, maybe with a little butter or oil, and slide it right into the hot oven while it preheats. Trust me, when that batter hits that screaming hot skillet, it creates this incredible sizzle and helps give the cornbread those beautiful crispy edges. It’s a little moment of kitchen drama you’ll love!

Mixing the Dry and Wet Ingredients

In one bowl, you’ll whisk together all your dry ingredients: the flour, cornmeal, sugar, baking powder, and salt. Get them all nice and combined. In a separate, smaller bowl, whisk together your wet ingredients – the milk, that lovely melted butter, and the eggs. Once they’re all mixed up, pour those wet ingredients right into the dry. Now, here’s the golden rule: stir until *just* combined. Seriously, don’t go crazy mixing! A few little lumps are totally fine, and it actually helps make your cornbread perfectly tender, not tough.

Baking Your Skillet Cornbread to Golden Perfection

Carefully, carefully take that piping hot skillet out of the oven. Listen for that satisfying sizzle as you pour your batter into it! Give the skillet a gentle swirl if you need to, so it spreads evenly. Now, pop it back into the oven for about 20 to 25 minutes. You’ll know it’s ready when the top is a gorgeous golden brown and a toothpick you stick right into the center comes out clean. No wet batter clinging to it! Let it cool in the pan for just a few minutes before you slice it up. It’s going to smell amazing!

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Tips for the Best Southern Cornbread

Okay, so you want that perfect, melt-in-your-mouth cornbread, the kind that makes you want to curl up with a big bowl of soup? I get it! It’s all about a few little tricks. First off, for that true Southern-style flavor, you’ll want to cut back on the sugar. Instead of a half cup, try just a quarter cup – it lets that lovely corn flavor really shine without being too sweet. Some folks even skip the sugar altogether for a more savory bite! Also, definitely use yellow cornmeal; it gives you that classic color and flavor. And remember, don’t overmix the batter! That’s the key to a tender crumb, not a tough one. For an extra kick, you can even add a pinch of cayenne pepper to the dry ingredients, just like on my jalapeño cornbread recipe. It’s these little tweaks that make all the difference!

Variations for Your Cornbread Recipe

This basic recipe is fantastic just as it is, but oh boy, can you have some fun with it! If you’re craving a more classic, less sweet Southern cornbread, just dial back that sugar to about 1/4 cup, or even skip it if you like it super savory. Want to add a little something extra? Try stirring in some finely chopped fresh rosemary or thyme with the dry ingredients for a herby twist. A little shredded sharp cheddar cheese or some diced jalapeños (cooked down a bit first!) are also *amazing* additions for a savory kick. You could even play with creamier textures by swapping out some of the milk for buttermilk. Endless possibilities!

Serving Suggestions for Cornbread

This cornbread is more than just a side dish, it’s a hug in food form! It’s absolutely perfect alongside a hearty bowl of creamy chicken tortilla soup or a comforting roasted tomato soup. Honestly, thin slices soaked in the broth of any stew or chili? Pure genius. It’s also one of those incredibly versatile recipes that makes weekly meal planning a breeze. Just knowing you have a batch of this easy homemade cornbread ready to go makes weeknight dinners feel extra special and totally fuss-free.

Storage and Reheating Instructions

Leftover cornbread is a treasure! Once it’s cooled down, wrap it up tightly in foil or plastic wrap, or pop it into an airtight container. It’ll stay good at room temperature for about two days. To reheat, just pop a slice in the oven or a toaster oven at around 350°F (175°C) for a few minutes until it’s warm and delicious again. Microwaving works too, but it can sometimes make it a little softer.

Frequently Asked Questions About Cornbread

Got questions about whipping up the perfect homemade cornbread? I’ve got you covered! It’s a pretty forgiving recipe, but sometimes a little extra guidance makes all the difference. Let’s dive into some common queries!

Can I make this cornbread without a cast-iron skillet?

Absolutely! While I adore my cast iron for that crispy crust, you can totally use a greased 8×8 inch baking pan or a 9-inch round cake pan if that’s what you have. Just pop it in the preheating oven to get it nice and hot before pouring in the batter.

How do I get a golden crust on my cornbread?

That gorgeous golden crust comes from a few things! Most importantly, making sure your cast-iron skillet (or alternative pan) is smoking hot *before* the batter goes in is key. Also, don’t be shy with the butter or oil when you grease that pan beforehand!

What’s the difference between sweet and Southern cornbread?

The biggest difference? Sugar! Sweet cornbread, like this recipe often leans towards with 1/2 cup of sugar, is a bit more cake-like. Southern-style cornbread usually has much less sugar (think 1/4 cup or even none at all!) and often uses buttermilk, making it a bit more savory and crumbly. It really depends on your preference!

Nutritional Information (Estimated)

Now, let’s talk about what’s in this deliciousness! Keep in mind these numbers are just estimates, of course, since everyone’s ingredients can be a little different. But for a standard slice of this amazing skillet cornbread, you’re looking at roughly:

• Calories: Around 280 kcal
• Fat: About 14g (with 8g saturated)
• Protein: Roughly 4g
• Carbohydrates: Approximately 35g
• Sugar: Around 15g (adjust if you lowered the sugar for Southern-style!)
• Sodium: About 350mg

It’s a perfect balance of simple goodness!

Share Your Homemade Cornbread Creations!

I absolutely LOVE hearing from you and seeing your baking adventures! Did you try this easy skillet cornbread recipe? What did you think? Please drop a comment below and let me know how it turned out for you, or if you added any fun twists! And if you share a photo of your golden cornbread on social media, be sure to tag me – I’d be thrilled to see it! You can also find me on Facebook!

Easy Skillet Cornbread

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A simple, golden cornbread recipe baked in a cast-iron skillet, perfect for serving with chili or soup. This recipe is approachable for all skill levels and uses everyday ingredients.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 2 large eggs

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Instructions

1. Preheat your oven to 400°F (200°C). Grease a 10-inch cast-iron skillet and place it in the oven while it preheats.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In a separate medium bowl, whisk together the milk, melted butter, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
5. Carefully remove the hot skillet from the oven. Pour the batter into the hot skillet. The batter will sizzle.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Let the cornbread cool in the skillet for a few minutes before slicing and serving.

Notes

• For a Southern-style cornbread, reduce the sugar to 1/4 cup.
• Add a pinch of cayenne pepper to the dry ingredients for a touch of heat.
• This cornbread is a great side dish for chili or stews, similar to how you might use a meal planning service to organize your week’s meals.

Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 15g
• Sodium: 350mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg