Skillet Cornbread – A quick and easy side dish great for a weeknight dinner or the holidays. Made in a cast iron skillet with just a few simple ingredients.
One of the best parts of soup, stew, and chili season (aka fall and winter) is getting to have a whole bunch of cornbread. Whether it is cornbread muffins, cornbread in a skillet, cornbread dumplings, corn meal mush, etc, I think it all tastes great.
For this recipe, I wanted to pull out my handy cast iron skillet and make it in that. Now you can really customize this recipe by adding corn, jalapenos, bacon, etc but I just kept it plain and simple with no extra add ins. It is just nice and fluffy inside with a crisp crust on the outside that makes it perfect to serve on the side with a slab of butter on top or crumbled into a bowl of chili.
Common Questions About Making Skillet Cornbread
Why does my cornbread stick to my cast iron skillet?
To help avoid cornbread stick to a cast iron skillet, leave the skillet in the oven while it is preheating so that it is the same heat as the oven when you transfer the batter into it.
Should cornbread have corn in it?
It is totally up to you! I love adding corn to cornbread but it is optional. If you choose to do so, click HERE for my instructions on how to cook corn and add 2 cups to the recipe.
What can I add to my cornbread?
Some of the most popular additions to cornbread include –
- Sweet Potatoes
- Hatch Green Chiles
What can I serve cornbread with?
Some of my favorites things to serve cornbread with are –
Looking for more side dishes? Check out these recipes!
- Roasted Radishes
- Herb Quick Bread
- Melting Potatoes
- Cheesy Garlic Herb Dinner Rolls
- Roasted Purple Potatoes