Skillet Cornbread

I grew up making cornbread from Jiffy box mix. Out of all the package cornbread mixes, it’s the best! After going vegetarian I started to read the ingredients of packaged foods more and found that Jiffy has chicken fat solids in it. Ever since I’ve been making cornbread from scratch. This recipe couldn’t be easier to make and is delicious!


  • 1 1/2 cups yellow cornmeal
  • 1 ¼ cups all-purpose flour
  •  4 tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1¼ teaspoons kosher salt
  • 1¾ cups buttermilk*
  • 1 egg
  • 4 tablespoons unsalted butter, cut into 4 pieces


*I used almond milk with 1 tbsp of vinegar.  Mix vinegar with milk and set aside for 5 to 10 minutes to sour.


1. Preheat oven to 425 degrees F.

2. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula or large wooden spoon, stir the batter together until completely combined.

3. Put the butter in a 10-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake until a skewer inserted in the middle comes out clean, about 20 to 25 minutes. Serve warm. Leftovers can be wrapped in plastic wrap or placed in an airtight container at room temperature for up to 3 days.


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