It’s soup season. And chili season. Really, it’s my favorite. I could chop, saute, and simmer soup or chili every weekend. The Mr. has a love of chili as well, especially during hunting season. And if I am cooking up a batch of chili, I can’t help but crave skillet cornbread.
A number of years ago, I was making a kettle of chili and was longing for that perfect cornbread. I grew up with my dad making Jiffy cornbread often. He still does, and his love for corn muffins makes me smile. He often travels with a box as a “fun gift” for his grandkids. But alas, we didn’t have any gifted boxes this time. I did some Googling, played with a recipe or two, and developed this beauty.
Don’t have a cast iron skillet? I am sure you could cook this skillet cornbread in a regular pan, but the skillet brings out this beautiful golden color that’s to die for. We adore our skillet and use it for baking, searing vegetables, and cooking protein. I love that it can go from the stove top to the oven and holds heat so well. Ours simply stays on the stove at all times; that’s how often it gets used!
Enough on my love of cookware. Let’s get baking!
Your Ingredients
- 1 ⅓ cups yellow cornmeal
- 1 ⅓ cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ⅛ teaspoon baking soda
- 2 teaspoons kosher salt
- 5-6 tablespoons butter
- 2 large eggs
- 3 tablespoons honey
- ¾ cup milk or almond milk
- ¾ cup plain Greek yogurt (or Oikos Triple Zero Vanilla Yogurt with zero added sugar)
Your Steps to Skillet Cornbread
Preheat the oven to 400 degrees. Begin to heat the cast iron skillet over medium heat. Add butter. Heat until browned and beginning to smell nutty, about 7 minutes. Stir often. Remove from heat once browned.
Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a small bowl. Set aside.
Whisk eggs, honey, almond milk, and Greek yogurt in a large bowl. Slowly stir in cooled butter, leaving some on the sides of the pan to grease it. Feel free to add an additional tab of butter to pan, melting it, to make sure the batter will not stick. I don’t think you need it, but you do you.
Slowly stir the flour mixture into the wet ingredients, mixing until just combined. Pour this mixture into the prepared cast iron skillet. Bake at 400 degrees for 20-25 minutes, until it springs back when touched. Serve with additional butter and honey.
Tools of the Trade
Just one. I promise, a cast iron skillet is so versatile. Great for baking, searing, and more!
Skillet Cornbread
Equipment
Ingredients
- 1 ⅓ cups yellow cornmeal
- 1 ⅓ cups flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ⅛ teaspoon baking soda
- 2 teaspoons kosher salt
- 5-6 tablespoons butter
- 2 large eggs
- 3 tablespoons honey
- ¾ cup milk or almond milk
- ¾ cup plain Greek yogurt
Instructions
- Preheat the oven to 400 degrees. Begin to heat the cast iron skillet over medium heat. Add butter. Heat until browned and beginning to smell nutty, about 7 minutes. Stir often. Remove from heat once browned.
- Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a small bowl. Set aside.
- Whisk eggs, honey, almond milk, and Greek yogurt in a large bowl. Slowly stir in cooled butter, leaving some on the sides of the pan to grease it. Feel free to add an additional tab of butter to make sure the pan will not stick.
- Slowly stir the flour mixture into the wet ingredients, mixing until just combined. Pour this mixture into the prepared cast iron skillet. Bake at 400 degrees for 20-25 minutes, until it springs back when touched. Serve with additional butter and honey.
Looking for some other recipes?
Might I recommend cooking up a batch of Wisconsin’s Cold Weather Chili to go with your cornbread? Get that recipe and more below!
