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!
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.
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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.
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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.
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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.
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.
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.
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.
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.
Aww thank you!
I love your recipes, videos and YOU! You are beautiful and a true inspiration.
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.
When i make cornbread I like using maybe 2 tbp of sugar and then i drizzle about a spoonful of honey in with it.
I just made this recipe. The cornbread is delicious. Thank you
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,
I have a relative that cannot tolerate glutton are there any recipes that do not use flour in them
There are lots of recipe websites out there entirely devoted to Gluten free recipes. Mine is not one of them as I don’t have Celiac’s disease.
Love this, it’s my new go to corn bread recipe.
So glad you like it!
It sounds I like to made this to night
I love my cornbread but darker with no sugar.
Agreed. My grandmother from the south always said that cornbread with sugar is corn cake
What did I miss?
?? Not sure what you mean?
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.
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!
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