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.
My Other Recipes
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
Easy Skillet Cornbread
Ingredients
- 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
Instructions
- 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 a cast iron skillet.
- Bake in the 375 degree oven for about 20 minutes, until the top start to brown.
Nutrition
Don’t have buttermilk? Try a buttermilk substitute.
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Nina Marie says
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,
Medina Rhew says
I always use hot bacon grease instead of melted butter.
Christine says
Really delicious for a sweeter cornbread! Nice texture too.
Nick Davis says
I have a relative that cannot tolerate glutton are there any recipes that do not use flour in them
Rachel Farnsworth says
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.
Joe says
Love this, it’s my new go to corn bread recipe.
Rachel Farnsworth says
So glad you like it!
Barb Graybeal says
What did I miss?
Rachel Farnsworth says
?? Not sure what you mean?
C Smith says
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 says
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 says
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!!
Virginia says
Bacon grease is much better
Fay says
I like to add fresh corn kernels cut off the cob and use honey or maple syrup instead of sugar.
Blandine says
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.
Rachel Farnsworth says
Aww thank you!
Karen M. Jimenez says
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.
anna says
It sounds I like to made this to night
Brenda says
I love my cornbread but darker with no sugar.
Krus says
Agreed. My grandmother from the south always said that cornbread with sugar is corn cake