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This cowboy Western-style Easy Skillet Cornbread is the perfect side for every soup, stew, and chili this winter. It takes mere minutes to whip up this sweet cornbread and everyone always loves it!

A pile of sliced cornbread with honey and butter in the background

Cornbread is one of those things that gets gobbled up when it’s on our dinner table, and who doesn’t love a good cornbread? This recipe is everything you could ask for. Which basically just means it’s moist because dry cornbread is awful and you deserve better.

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.

  • Pan Options:

    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.

    While it may be called Easy Skillet Cornbread, you do not have to use a cast iron skillet for this recipe. Feel free to use an oven safe 9×9 pan instead.

  • What should I serve with skillet cornbread?

    We love easy skillet cornbread with a good chili or hearty soup. We also love it on any random night of the week with just about anything. It is SO good.

  • Sugar:

    This recipe calls for up to 2/3 cup of sugar. However, there are a lot of opinions out there about how much sugar (if any at all!) should be in cornbread. This recipe will work with no sugar, or any amount up to the 2/3 cup. 

Cornbread in a skillet with a pat of butter on top

If you like this recipe, you may be interested in these other delicious bread recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Easy Skillet Cornbread

10 Servings

Cornbread in a skillet with a pat of butter on top
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!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
  • 1/2 cup butter melted
  • 2/3 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 teaspoon salt
  • Place skillet or baking dish in oven and 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.
  • Carefully remove hot skillet from oven and pour batter into the preheated cast iron skillet.
  • Bake in the 375 degree oven for about 20 minutes, until the top starts to brown.


Calories: 267kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 59mg | Sodium: 290mg | Potassium: 109mg | Fiber: 1g | Sugar: 14g | Vitamin A: 370IU | Calcium: 37mg | Iron: 1.2mg
Course: Side
Cuisine: American
Keyword: Skillet Cornbread

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Medina Rhew

I always use hot bacon grease instead of melted butter.


I make a recipe, similar to this, and I take out 2 tbls of the butter for coating. First heat the skillet in the oven till hot, add the butter and turn it to coat the bottom and sides. Put in the mixture and bake. Bacon grease is fantastic, but I don’t always have it.


5 stars
It was prefect with turkey chili. Thank you! I have tried many of your recipes and I can’t complain! Always a hit!


Really delicious for a sweeter cornbread! Nice texture too.

4 stars
I like to add fresh corn kernels cut off the cob and use honey or maple syrup instead of sugar.


This sounds like a great recipe and I might try it some time. I love trying new things. I actually came to your website because i saw an article on BBC about your hair!!! You are quite right and you have the right attitude. I have lots of grey hair and I feel I deserve them all. Good luck for the future.

Karen M. Jimenez

5 stars
Wow! That sounds so easy and since I have a skillet I will be using that.
I love your videos! You make cooking look easy. I’m not a cook at all but my husband is so I’m going to try some of your receipes and hope for the best. Baking is my favorite, I’m going to try some of your dessert receipes as well.
Thank you for making cooking look easy.


5 stars
When i make cornbread I like using maybe 2 tbp of sugar and then i drizzle about a spoonful of honey in with it.

Cynthia H Reams

I just made this recipe. The cornbread is delicious. Thank you

Nina Marie

5 stars
Tried this and it was fabulous, as I am one to tinker…I brushed my second bake with some honey and gave it an additional couple of minutes in the oven and omg so yummy,

Nick Davis

5 stars
I have a relative that cannot tolerate glutton are there any recipes that do not use flour in them


Love this, it’s my new go to corn bread recipe.


It sounds I like to made this to night


4 stars
I love my cornbread but darker with no sugar.


Agreed. My grandmother from the south always said that cornbread with sugar is corn cake

Barb Graybeal

What did I miss?

C Smith

Don’t know what South you might be referring to young lady but we add a heaping tablespoon of sugar to the mix and then depending on what meal it’s partnering with we may drizzle honey over the top or sprinkle just a bit of brown sugar on top for the last minute in the oven.

C Smith

Lordy! I bought forgot the two most important steps, add 2 heaping tablespoons of Crisco to your cast iron skillet and place the skillet in the oven as it preheats, back to the mixins, substitute 1/4 of the buttermilk with a 1/4 cup of Applesauce. As you pour the ingredients into the hot pan be careful but as the pan is hot the crisco will envelope the mixture and give you a nice brown crust on the bottom and sides, my grandmother used so much that it would almost smother the mix. Good times!

Barb Graybeal

2 stars
You’re making me Hungry. I would have to use less sugar. Even though my sweet hubby is from NW and had never had cornbread much before we met (and I don’t fix it too sweet). Someone did on one occasion and he really didn’t like it. I’m you mentioned the hot skillet. That crispy crust is a must!!


Bacon grease is much better

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