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.
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
- Grain Mill
- 8-10" Cast Iron Skillet
- 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
- 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.
- 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.