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Skillet Cornbread

This skillet cornbread looks like a puffy pancake but has the easy-to-cut texture of conventional cornbread. It complements everything from chicken to chili. —Kathy Teela, Tucson, Arizona
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup 2% milk
  • 4 teaspoons vegetable oil, divided


  • In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened.
  • Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.

Skillet Corn Bread Tips

Do you have to use a cast-iron skillet for this recipe?

This particular recipe works best baked on the stove in a skillet. If you don't have cast iron, use your favorite large frying pan. If you'd rather bake your cornbread, try one of our other great cornbread recipes.

How do you spice up cornbread?

You can add spice and flavor to cornbread by adding diced jalapenos to the batter, a sprinkling of red pepper flakes or any of your favorite herbs. Cornbread is a great canvas for experimentation.

How do you store cornbread?

You can store cornbread in an airtight container for up to three days or stash it in the freezer for up to three months. You can revive frozen cornbread with a short stay in a 350ºF oven.

What do you eat cornbread with?

Cornbread is super versatile and compliments so many meals. Try it served alongside chili, soups, salads or any comforting dinner. Swap out your standard dinner rolls or biscuits on your menu with cornbread.
Nutrition Facts
1 piece: 127 calories, 6g fat (1g saturated fat), 54mg cholesterol, 222mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 4g protein.

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