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.
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.
Storage and Reheating Instructions:
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
If you like this recipe, you may be interested in these other delicious bread recipes:
- Irish Soda Bread
- The Best Homemade Dinner Rolls Ever
- Flaky Old Fashioned Biscuits
- Homemade Pita Bread
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 have never had success making cornbread-was always so dry….but this recipe is easy and SO good. I used 1/2 cup of sugar and for us it’s perfect. It’s absolutely delicious. Thank you!
The first cornbread that actually works…yes.
I use half of the suggested sugar and gluten free flour., with great results
Thank you
Sounds wonderful!! I usually use both butter and bacon grease. I also add diced jalapeño and shredded montery jackf or cheddar jack. And don’t forget the sugar!!!
This is great, minus the sugar, but to make I awesome, use bacon renderings (grease) instead of butter. To take it over the top, fry the bacon in the pan and add the bacon crumbles to the batter. Yep, Southern to the core.
When i make cornbread I like using maybe 2 tbp of sugar and then i drizzle about a spoonful of honey in with it.
2 tbsp of sugar is the amount in the recipe on the back of the White Lily SR Buttermilk Cornmeal mix. That is just enough to make it smooth, but not too sweet. So, that is the correct amount to me.
On my gash sounds delish . Just like my Grandma used to make. So simple,and good eating..Thanks for sharing. Were having cornbread tonight..
I just made this recipe. The cornbread is delicious. Thank you
It was prefect with turkey chili. Thank you! I have tried many of your recipes and I can’t complain! Always a hit!
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 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.