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 tsp of baking soda to help the bread reach the correct fluffiness.
- Salt: Include 1 tsp 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. 3/4 cup of a plain type will be perfect.
- Honey: We’ll be using 1/4 cup of honey as a delicious all-natural sweetener.
- Almond milk: As a liquid, include 1/2 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 tbsp of either butter or ghee.
Tools needed for homemade cornbread
For measuring, you will need 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, 3/4 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 3/4 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
- 1 cup all-purpose flour (see notes for how to make gluten-free)
- 1 cup cornmeal
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 3/4 cup plain Greek yogurt
- 1/3 cup honey
- 1/2 cup almond milk
- 1 cup corn (canned, frozen*, fresh)
- 1 tbsp butter or ghee.
- 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.
Store on counter top in airtight container or foil for up to 5 days. Freezer for longer.
For gluten-free version, sub 3/4 cup gluten-free 1-to-1 baking flour for 1 cup of regular flour. Keep everything else the same.
Defrost frozen corn before using.
This can be made in an 8×8 or 9×13 pan. Cooking time may need to be adjusted, test with a toothpick until center comes out clean.
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