Skillet Cornbread

This is a delicious cornbread recipe adapted from The Pioneer Woman, from her wonderful new cookbook, The Pioneer Woman Cooks.  I have made this cornbread recipe several times already, and each time it is perfect. I have had so many different corn breads and tried so many different recipes, and none have been a keeper for me. Thank goodness at long last I have finely found a perfect recipe for skillet corn bread. I have made this recipe into a white cornbread, which was amazing.  I have also added bacon and jalapenos to make a smoky, spicy corn bread. I made this recipe for my cornbread dressing over Thanksgiving too. It came out perfect each time. The next time I make it, I am going to add a can of Mexi-corn, which I have done in the past with different cornbread recipes.

recipe photo

Skillet Cornbread Recipe

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1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
1 1/2 cups buttermilk
1 large egg
1/2 tsp. baking soda
1/4 cup + 2 Tbsp. shortening
2 teaspoons vegetable oil or bacon fat


Preheat oven to 450 degrees. Preheat cast iron skillet on stove top. Combine cornmeal, flour, salt, baking powder, and baking soda. Add room temperature shortening. Combine with fork or pastry knife until well combined. Add eggs and buttermilk. Mix well.

Add 2 tablespoons vegetable oil to hot skillet. Wipe oil all around pan with a paper towel. Add batter and let cook over medium heat on the stove top for 2 - 3 minutes.

Finish in preheated oven. Cook until browned and the edges have become crispy.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  5 Responses to “Skillet Cornbread”

  1. [email protected]'s Recipes — February 21, 2010 @ 1:41 pm

    That looks and sounds very tempting and healthy!

  2. redkathy — February 21, 2010 @ 4:46 pm

    Oh wow this looks yummy, I love corn bread. Since hubby is dieting I haven’t been preparing many breads. Good for him, horrible for me! I’ll have to make some this week after seeing this!

  3. averagebetty — February 24, 2010 @ 12:12 pm

    I’m so happy to hear your review of this cornbread. Every time I get asked for a cornbread recipe, I give out the link to this one… but I have never made it myself! I guess I just don’t eat that much cornbread!! Your photos look great and I love how you noted the changes you made – I’ll have to start giving out two links 🙂 Thanks, Angie!!

  4. lululu — February 25, 2010 @ 10:32 am

    cornbread is one of my favorite bread! such a simple and unique bakedgood!
    yours look awesome.

  5. Jon T. — May 15, 2011 @ 11:20 am

    Thank you SO much for publishing a cornbread recipe that’s NOT sweet!! All my life growing up in South-Central Kentucky, we NEVER had the sweetened cornbread that seems to be all the rage today, and I can’t BARE the stuff– and what’s more, since the sweet variety is so popular, all the commercial mixes seem to have sugar– thanks again for a SAVORY cornbread recipe! It will get LOTS of use!!

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