Enjoy Easy Skillet Cornbread, a lightened up twist on the classic dish made with Greek yogurt, almond milk, and actual corn! It's light, fluffy, and just as delicious as it should be.
The most delicious skillet cornbread recipe you'll ever try
Looking for a side dish (or tasty snack) that's hearty, kind of filling, and enjoyable to eat? Easy skillet cornbread is the perfect option.
It pairs well chicken dishes, BBQ, and so many other things. And it's a great way to secretly get kids to fill up on a veggie (corn), because it's disguised as a cake-like dish. Win!
Easy skillet cornbread is a simple dish to prepare and makes 12 delicious, cakey servings. Make a big batch for dinner and freeze the rest for a couple of weeks from now!
Ingredients in easy skillet cornbread
The ingredients in cast iron cornbread mimic that of a cake. You'll need your flour, baking soda, salt, eggs, and butter, along with cornmeal, corn, honey, and almond milk.
- Flour: Our cornbread will begin with 1 cup of all-purpose flour. If you'd prefer a gluten-free option, see the alternative option further along in this post.
- Cornmeal: Next up, you have to have cornmeal to make cornbread! 1 cup of cornmeal will be plenty.
- Baking soda: Add 1 teaspoon of baking soda to help the bread reach the correct fluffiness.
- Salt: Include 1 teaspoon of salt for taste.
- Eggs: Next up, you'll need 2 eggs.
- Greek yogurt: Greek yogurt will help with the consistency and will make this cornbread a bit more moist. ¾ cup of a plain type will be perfect.
- Honey: We'll be using ¼ cup of honey as a delicious all-natural sweetener.
- Almond milk: As a liquid, include ½ cup of almond milk.
- Corn: Include 1 cup of corn, whether canned, fresh, or frozen. If using frozen, defrost fully.
- Butter or ghee: Finally, you'll need 1 tablespoon of either butter or ghee.
Tools needed for homemade cornbread
There are only four main kitchen tools needed to make this cornbread. You'll need a skillet, a medium sized mixing bowl, a larger mixing bowl, and a stirring utensil.
For measuring, you will need 1 tsp, 1 tbsp, ⅓ cup, ½ cup, ¾ cup, and 1 cup.
How to make easy skillet cornbread
The title speaks for itself... it's easy! If you've ever made a batch of cookies or brownies, or even a cake, this isn't much different. We'll just be mixing the ingredients and then tossing them into the oven to cook.
To begin, preheat the oven to 400F and stick a 10.25 inch skillet in the oven to warm it up.
In a medium sized bowl, mix the flour, cornmeal, baking soda, and salt.
In a large bowl, whisk the eggs and Greek yogurt. Once incorporated, whisk in the honey and almond milk.
Next, add the dry ingredients to the wet, half at a time. Stir until combined, but don't over-mix.
Once mixed, stir in the corn.
Remove the skillet from the oven and spread butter around the bottom.
Pour the batter into the skillet and return to the oven for 20-22 minutes or until a toothpick comes out clean.
How to make gluten-free cast iron skillet cornbread
Want this dish, but in a gluten-free form? Perfect!
To make gluten-free cornbread, simply substitute ¾ cup of gluten-free 1-to-1 baking flour for 1 cup of regular flour. Everything else should stay the same.
Storing cast southern skillet cornbread
Store leftover cast iron cornbread on the counter top in an airtight container (or foil) for up to 5 days. If you want to save it for longer, just toss it into the freezer!
More side dishes to devour
I know you're dying for some more side dish recipes like this one, which is why I've gathered a quick list for easy reference! Below are some of my favorites that are just as savory as this cornbread.
- Healthy Chicken Nuggets (Baked and Air Fried)
- Mediterranean Tuna Salad
- Healthier Apple Sausage Stuffing
- Easy Baked Falafel Recipe with Tahini Sauce
Recipe by Erin Morrissey + Photography by Moriah Sawtelle
Easy Skillet Cornbread
Ingredients
Method
- Preheat oven to 400F and stick a 10.25 inch skillet in oven to warm up while preheating.
- In a medium size bowl, mix together flour, cornmeal, baking soda, and salt.
- In a large bowl, whisk together eggs and Greek yogurt. Whisk in honey and almond milk next.
- Add dry ingredients to wet, half at a time, stirring until combined, but do not over-mix.
- Stir in corn.
- Take skillet out of oven and let cool for 5 minutes. Add butter and spread it around the skillet, greasing all sides.
- Pour batter into hot skillet and place back in oven for 20-22 minutes or until toothpick comes out clean.
- Enjoy!
Emily Gardiner says
This is our go to cornbread. Everyone in our family absolutely loves it. We make it gluten free so everyone can enjoy!!
Erin says
Hi Emily, so happy it is a big hit! 🙂
Kellen says
So easy and turned out delicious! Perfect with bbq pulled chicken and slaw
Erin says
Hi Kellen, so happy you loved it! 🙂
Steph says
Easy and delicious cornbread! Not super sweet (a plus for me!)
Erin says
Hi Steph, so happy you loved it!!
Shiri says
Loved this recipe!! Made it with chili for Eagles playoff game—go birds!! Husband wasn’t the biggest fan of the whole corn kernels in so I will probably leave them out next time. I used a glass baking dish since we don’t have a skillet. Worked great- just needed to shorted cook time about 2 mins. I will make this all winter! Thanks Erin!
Erin says
Hi Shiri, so happy you loved the cornbread!
Ilana says
This was incredible! I'm not a huge corn bread person usually, but decided to give this a go and it was incredible. Made it for thanksgiving and it was awesome! Something about the cast iron made the whole presentation even more fun and created the perfect edges.
Erin says
Hi Ilana, so happy you enjoyed it!!
Jen says
Making this cornbread for the second time. First time was last Thanksgiving, so this is easily a new tradition. My family loves it and they don't even like cornbread!
Erin says
Hi Jen, so glad everyone loved it!! 🙂
Kelsey says
Delicious and so easy! I'm sad I had only been making boxed cornbread until now. Definitely going to be a staple for chili days! 🙂
Erin says
Hi Kelsey, I am so glad you loved it!!
Rachel S says
Made this gluten free per the note in the recipe and it was a huge hit on chili night with both my g free and non-g free friends. Honestly a perfect cornbread recipe. There were no leftovers 🙂
Erin says
Hi Rachel, so glad you love it so much!!
Isabel says
I love cornbread, but whenever I’ve made it in the past it’s always dry. This recipe made the BEST, moistest cornbread I’ve ever had! Didn’t have a skillet, so used a round cake pan instead and it worked perfectly!
Erin says
Hi Isabel, I am so glad you loved it!
Marisa says
Easily the best cornbread I've ever had! The pieces of corn give it a nice texture and it's so moist and soft! 10/10 would recommend
Erin says
Hi Marisa, I am so happy you loved it!!
Molly says
Hi Erin! Such a big fan of all of your recipes! I made the corn bread on Thanksgiving for my family and everyone loved it! The corn was the perfect addition as well as the honey which added just the right amount of sweetness. Will definitely be making this again!
Erin says
Hi Molly, thanks for your kind words and for sharing! I am so happy you enjoyed it!!
Michelle says
Hi! Big fan of your recipes, I made this cornbread and while the texture and moisture were on point, my husband and I agreed it didn’t have quite the sweetness of typical cornbread. Could it be the type of honey I used and should I add more? Or possibly it’s supposed to be less sweet (and healthier haha) It was my trial run for thanksgiving! Thank you!
Erin says
Hi Michelle, thank for your kind words! It's supposed to be less sweet due to less sugar content. You can add in some white sugar if you would like. I'd suggest adding about 1/4 cup. Or you can add more honey. Either way, that should help! Let me know how it comes out! 🙂
Alison says
Hi Erin! Going to try this. Full fat greek yogurt or will 2% (which my husband purchsed) work ok?
Erin says
Hi Alison, yes it'll work fine! Let me know how it comes out for you!
Alison says
Thank you! I will definitely let you know how it comes out. I'm making 5 of your recipes tomorrow!
Erin says
Hi Alison, ah I love to hear that! Let me know how they come out and have a wonderful Thanksgiving!!
Samantha Akers says
I’m from the south and have been on the hunt for a good gluten free cornbread recipe for years! After so many recipes that just weren’t quite right, you made this one and I got so excited because you’re recipes are always on the money! This one was no different! Absolutely amazing texture and taste! Thank you so much for creating this!
Erin says
Hi Samantha, thank you for sharing!! I am so happy you found mine and enjoyed it so much! 🙂
Kay says
Hi! Can I use a substitute for the honey? And would regular milk work instead of the almond milk?
Looks amazing! I cant wait to try
Erin says
Hi Kay, yes, you could use maple syrup and regular milk works too! Let me know how it comes out.
Tom says
The corn makes it. Best cornbread I've ever had!
Erin says
Hi Tom, I am so happy you love it!
Heidi says
WOW I AM DROOLING! I can't wait to make this when I get home from college :))
Erin says
Hi Heidi, thank you!! Let me know how it comes out!
Hady says
What can I use instead of Greek yogurt?
Erin says
Hi Hady, you could use another type of plain yogurt if you have it.