Stone Ground Skillet Cornbread
This easy skillet cornbread recipe is made with stone ground cornmeal for the freshest corn flavor possible.
The cornbread is lightly sweetened and the texture is not too light and not too dense. It's just right for dipping in soups or hot out of the oven slathered with butter.
There's nothing like the smell of stone ground skillet cornbread baking in the oven. Especially this simple recipe that has a deeply browned bottom and a center that turns out perfectly moist and delicious, every time.
It's amazing served with chicken noodle soup or a big bowl of white beans and ham.
What's in it?
This cornbread recipe is made with stone ground cornmeal, flour, sugar, buttermilk, eggs, butter, baking powder and salt. You can use store bought cornmeal or mill dried corn yourself. The butter is melted in a cast iron skillet before being mixed with the remaining ingredients and baked in a 425°F oven until golden brown.
Frequently asked questions about cornmeal
Cornmeal is made from dried whole corn kernels or unprocessed popcorn kernels. The dried kernels are ground until they are the desired texture.
Dried corn can be ground in a grain mill, a food processor, a high speed blender, a mortal and pestle or a coffee grinder.
Both are made from dried corn kernels. Cornmeal has a coarse texture and corn flour has a fine texture.
Store leftovers in a covered container at room temperature for up to 2 days.
Recipe tips for success
- I like my cornmeal to be finely milled. If you mill it on a coarse setting, you may need to adjust the amount of buttermilk. Start out with 1 cup and add more as needed to get the proper thickness of the batter.
- This recipe was made with a 10" cast iron skillet. It can be made in smaller skillet. Anything that is between 8-10" in diameter will work. The smaller the diameter of the skillet, the thicker the cornbread will be.
- Any oven safe pan can be used to make this recipe such as a cake pan or baking dish. If using a cake pan, melt the butter in a saucepan before adding it to the batter and make sure to use some in the bottom of the pan to prevent the cornbread from sticking.
Recommended kitchen equipment
- Nutrimill Harvest Grain Mill - This is my personal favorite.
- Wondermill Grain Mill - I have this grain mill as well. It is a little bulky but it gets the job done and comes with a storage container that the flour is milled into.
- Cast iron skillet
Easy quick bread recipes
Stone Ground Skillet Cornbread
EQUIPMENT
- Grain Mill
- 8-10" Cast Iron Skillet
INGREDIENTS
- 1 cup stone ground cornmeal (see notes)
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ¼ cup buttermilk (or regular milk)
- 2 large eggs
- 8 tablespoons unsalted butter
INSTRUCTIONS
- Preheat the oven to 425°F(218°C). Melt the butter in the cast iron skillet over medium heat, on the stovetop.
- Combine the dry ingredients in a large bowl. Combine the wet ingredients in a small bowl. Pour the wet ingredients into the dry ingredients and stir to combine. Pour the melted butter into the batter, leaving about 2 tablespoons in the cast iron skillet. Stir the melted butter into the mixture until just combined. Pour the batter into the cast iron skillet.
- Bake the cornbread for 20-25 minutes or until the top is golden brown. Remove from the oven and serve hot or warm. Store leftovers in a covered container at room temperature for up to 2 days.
NOTES
- If using a grain mill, mill the dried corn and measure out 1 cup.
- In the video we milled our flour using kamut wheat berries.
Made this tonight. I milled 120 g of soft white wheat berries with 122 g of popcorn kernels. Followed instructions exactly as written and baked in an 8” cast iron skillet. It was delicious! Our new go to recipe for cornbread.
This was delicious. I milled yellow popcorn as I was currently out of store boughten cornmeal. After using the milled popcorn I don't want to use the cornmeal from the store.
This tasted so fresh and tasted like popcorn.
Ten stars! This was so fluffy and moist. Very easy and quick also. I used freshly ground yellow corn and freshly ground hard white wheat. Thinking about making it savory/spicy and adding jalapeño next time. Highly recommend!
Can rice flour or other flour be substituted to make this gluten-free? My daughter has celiac disease and can't tolerate wheat flours.
Yes you should be able to sub out a gluten free flour for the all-purpose flour.
My only Favorite cornbread.
Turned out great! Next time I may cut the sugar a little.
I came to your site to see if you had a recipe for sourdough cornbread and found this. I quickly perused the recipe and started making it, but then looked at the recipe again to see how much sour dough starter to add. And that's the moment I discovered you don't just do sourdough. 🙂 Even though I've been a subscriber for over a year, I found you when searching for a sourdough recipe and I'd only made sourdough recipes from your site, hence my mistaken belief. Now I'm going to search through your recipe files and find more fantastic recipes like this cornbread. My husband raved over this cornbread and I loved it, too.
Thank you Ann! 🙂
The only recipe I follow for cornbread.
I added roasted Hatch chili's today.
Mine always comes out plump, not flat as in the picture here.
❤️
Welcome. back! You a d your recipes have certainly been missed.
Look forward to trying your new recipes and hoping you have some new sourdough and sourdough discand recipes in the pipeline soon.
Blessings,
Sounds wonderful, I can’t wait to try the recipe