Skillet Cornbread
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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!