Skillet Cornbread with Butter

This skillet cornbread with butter is the kind of Hard Times comfort that never went out of style—golden edges, tender middle, and pure nostalgia in a cast iron pan. It’s the simple, sturdy side dish that showed up on weeknight tables and at church potlucks all over the Midwest, stretching a pot of beans or a big bowl of chili just a little further. I love it because it asks for pantry basics, comes together in minutes after work, and bakes up into that familiar, rustic round you can cut into wedges right in the pan. The hot skillet gives you those crisp, almost fried edges, while the center stays soft and buttery, like the cornbread your grandma probably made without a recipe.
Serve this cornbread warm, straight from the cast iron skillet, with extra softened butter and a drizzle of honey or a spoonful of jam if you like a touch of sweetness. It’s perfect alongside a pot of chili, a big bowl of soup, or a simple skillet of beans and greens. For a filling weeknight plate, pair it with roast chicken or meatloaf and a basic salad or steamed veggies. Leftovers make a great breakfast: reheat a wedge in the skillet with a little butter and serve with scrambled eggs and coffee.
Skillet Cornbread with Butter
Servings: 8

Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine salt
1 1/4 cups buttermilk, at room temperature
2 large eggs, at room temperature
6 tablespoons unsalted butter, melted and slightly cooled, divided (4 tbsp for batter, 2 tbsp for skillet)
1 tablespoon neutral oil (such as canola or vegetable, for the skillet, optional if skillet is very well seasoned)
Directions
Preheat your oven to 425°F (220°C). Place a 9- or 10-inch cast iron skillet on the middle rack while the oven heats so the pan gets hot. This is what gives you those deep golden, crisp edges.
In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until everything is evenly combined and there are no streaks of flour.
In a separate bowl or large measuring cup, whisk the buttermilk and eggs until smooth. Slowly whisk in 4 tablespoons of the melted butter (set the remaining 2 tablespoons aside for the skillet and topping).
Pour the wet ingredients into the dry ingredients and gently stir with a spatula just until the batter is combined and no dry pockets remain. The batter will be thick and a bit lumpy—do not overmix or the cornbread can turn tough instead of tender.
Carefully remove the hot cast iron skillet from the oven and place it on a heatproof surface. Add the remaining 2 tablespoons melted butter to the skillet, along with the oil if using. Swirl the pan so the bottom and sides are well coated and the butter is sizzling.
Quickly pour the batter into the hot, buttered skillet. You should hear a soft sizzle as the batter hits the pan—this is what helps form that golden, almost fried crust. Use a spatula to gently spread the batter into an even layer, nudging it into the edges.
Return the skillet to the oven and bake for 18–22 minutes, or until the top is lightly golden, the edges are deep golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. The center should feel set but still tender when lightly pressed.
Remove the skillet from the oven and let the cornbread cool for at least 10 minutes on the counter before slicing. This short rest helps the middle stay moist and tender instead of crumbly. Serve warm, cut into wedges right in the skillet, with extra butter on top for that nostalgic, melty finish.
Variations & Tips
For a slightly sweeter, more cake-like cornbread, increase the sugar to 1/3 or even 1/2 cup, keeping the rest of the recipe the same. If you prefer a more old-fashioned, savory style, reduce the sugar to 2 tablespoons and add a pinch more salt. To add a little texture and color, stir 1/2 cup of corn kernels (fresh, frozen, or canned and well-drained) into the batter just before it goes into the skillet. For a cheesy version that still keeps the comforting feel, fold in 1/2–3/4 cup shredded sharp cheddar or Colby Jack. If you like some heat, add 1 finely chopped jalapeño (seeds removed for milder spice) and a handful of diced green onions. No buttermilk on hand? Make a quick substitute by stirring 1 tablespoon of white vinegar or lemon juice into 1 1/4 cups milk and letting it sit for 5 minutes before using. To save time on a busy night, measure and mix the dry ingredients in advance and store them in an airtight container on the counter; when you get home, you only need to whisk the wet ingredients, preheat the skillet, and bake. Leftover cornbread can be wrapped and stored at room temperature for up to 2 days—reheat wedges in a lightly buttered skillet over medium-low heat to bring back the crisp edges and tender middle.