This cowboy Western-style Easy Skillet Cornbread is the perfect side for every soup, stew, and chili you make this winter. It takes just minutes to whip up this sweet cornbread and everyone always loves it!
Cornbread is one of those things that gets gobbled up when it’s on our dinner table. I mean, who doesn’t love a good cornbread? This cornbread is everything you could ask for. Which basically means it’s moist because dry cornbread is just awful.
Out here in the Western United States we prefer out cornbread with sugar in it. I call this cowboy or western style cornbread. Down in the Southern United States they prefer their cornbread without sugar. You can make this recipe with or without the sugar depending on your own personal preferences.
You can make this recipe in either an 8 inch or a 10 inch cast iron skillet with the same cooking time. An 8 inch will just give you thicker slices. Make sure your cast iron pan is well seasoned so it won’t stick. If you are worried about your cast iron sticking, just rub it down with a bit of oil. It won’t hurt anything.
Watch the video to see exactly how I make this stuff. You’ll see it’s super easy. Anyone can make this recipe! Promise! You should probably also check out my YouTube Channel. There’s a ton of great video recipes there too.
Easy Skillet Cornbread
- ½ cup butter, melted
- ⅔ cup sugar
- 2 large eggs
- 1 cup buttermilk
- ½ teaspoon baking soda
- 1 cup cornmeal
- 1 cup flour
- ½ teaspoon salt
- Preheat the oven to 375 degrees.
- In a medium-sized bowl combine the melted butter with the sugar. Beat in the eggs until well blended.
- Add in the baking soda and then slowly pour in the buttermilk while you stir.
- Add in the cornmeal, flour, and salt and stir until well combined. Pour batter into the prepared muffin tin.
- Bake in the 375 degree oven for about 20 minutes, until the tops start to brown.
Don’t have buttermilk? Try a buttermilk substitute.