Skillet Cornbread

Skillet Cornbread

skillet cornbreadSkillet Cornbread is my speciality. I’m not just boasting, when I mention I make it, I hear ‘mmmm’ ‘yuuum’ ‘jealooous!’

I grew up eating Johnny Cake, which is cornbread made in an 8×8 pan or bigger, and this is how I’ve customized it to become mine.

I find Skillet Cornbread to be  a good recipe to have up your sleeve for cooking/baking for people who can’t have gluten or dairy! I bring the dry and wet ingredients in seperate containers and mix it together there so it’s warm when we want to eat it because that’s when it shines. Cold it’s kinda blah. Alternatively, bake it in an 8×8 pan, cut into squares and reheat for a minute or two on a bbq. Grilled cornbread is amazing alongside a meal! (And you could make it the day before…)

We grind our own cornmeal out of organic popcorn. So if you’re doing this in a Nutrimill you’ll want the feed dial at about 2-3 o’ clock. It’s not as gritty as storebought cornmeal, but it makes this divine. If you don’t have this option, I used to buy an organic cornmeal that had the ‘grits’ and the ‘flour’. If you don’t have access to this, substitute ¾ cup regular cornmeal and 1 cup cornflour or wheat flour. The original recipe uses the last option, but it is my least favourite as it’s not as ‘corn rich'(and is no longer gluten-free). PLEASE use organic cornmeal/flour, as corn is one of the highest genetically modified crops.

I shall allow you the pleasure of my recipe. Yum yum!

Skillet Cornbread

Skillet Cornbread
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5 from 3 votes

Skillet Cornbread 

Skillet Cornbread is my speciality. I'm not just boasting, when I mention I make it, I hear 'mmmm' 'yuuum' 'jealooous!' Whether you freshly mill cornmeal or buy organic from the store, it’s a good recipe to have up your sleeve for serving to gluten free or dairy intolerant friends & family. 
Prep Time10 mins
Cook Time25 mins
Course: Bread
Cuisine: American
Servings: 6 pieces
Calories: 95kcal


  • 1 3/4 cup organic cornmeal
  • 2 Tablespoons coconut sugar optional, don't need sugar if you're topping with maple syrup!
  • 2 1/2 teaspoons baking powder
  • pinch of salt
  • 1 Tablespoon butter for pan
  • 2 eggs beaten
  • 1 cup milk Almond for dairy free. Or use buttermilk but you'll need 1 1/2-2 cups depending on how thick it is.
  • 1/4 cup melted butter, or bacon fat, lard, coconut oil or olive oil.

Serving Suggestions:

  • butter or coconut oil
  • maple syrup or honey


  • Preheat the oven to 400F.
  • Mix dry ingredients together in a medium bowl.
  • In a small bowl mix eggs, milk and oil.
  • When the oven is hot, put butter into 10" skillet and put in oven for 3-5 minutes until butter is melted.
  • Take the pan out of the oven and swirl to coat sides.
  • Mix wet into dry just until mixed. If you overmix (Or mix together too soon) the baking powder will loose it's oomph and the cornbread will be flat!
  • Pour batter into pan and cook for 20-25 minutes or until a toothpick comes out clean.
  • You can cut into this after just a few minutes! Slice a wedge, cut the wedge in half, slather on butter, and then pour on MAPLE SYRUP!


Calories: 95kcal

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