Skillet Corn Bread Recipe

Cornmeal: Ground dried corn that adds a slightly gritty texture and a sweet, nutty flavor to the bread.

All-purpose flour: A basic flour used in many recipes to give structure to baked goods.

Sugar: Adds a touch of sweetness to balance the cornmeal.

Baking powder: A leavening agent that helps the bread rise and become fluffy.

Salt: Enhances the flavors of all the other ingredients.

Milk: Adds moisture and helps bind the ingredients together.

Eggs: Provide structure and richness to the bread.

Butter: Adds flavor and keeps the bread moist.

One of the most important steps in this Skillet Corn Bread Recipe is mixing the wet and dry ingredients just right. When you pour the wet ingredients (milk, eggs, and melted butter) into the dry ones (cornmeal, flour, sugar, baking powder, and salt), you want to stir them until they’re just combined. That means you don’t want to overmix the batter. Here’s how you can do it:

1. Pour the wet ingredients into the bowl with the dry ingredients.
2. Use a spoon or spatula to gently fold the mixture together.
3. Stir slowly and stop as soon as you don’t see any big patches of flour or cornmeal.
4. It’s okay if the batter looks a little lumpy—that’s actually good!

Why does this matter? When you mix too much, the baking powder can lose its power, and the corn bread might turn out tough or dense instead of soft and fluffy. By mixing just enough, you keep the texture light and make sure the bread rises nicely in the oven.

I remember the first time I made this recipe, I got excited and stirred the batter like crazy. The corn bread came out a bit chewy, which wasn’t what I wanted. After that, I learned to slow down and stop mixing as soon as the ingredients come together. It really makes a difference! Also, using a spatula instead of a whisk helps you avoid overmixing because it’s easier to control how much you stir.

So next time you’re making this corn bread, take a deep breath and mix gently. Your skillet will thank you with a golden, tender loaf that’s perfect for sharing.

• cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a similar texture and flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more nutrients.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture to the bread.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps with leavening.

• beaten eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg for a vegan alternative.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a subtle coconut flavor.

• Allow the corn bread to cool completely before storing. This helps prevent condensation, which can make the bread soggy.

• Wrap the corn bread tightly in plastic wrap or aluminum foil. This will help keep it fresh and prevent it from drying out.

• Place the wrapped corn bread in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.

• Store the corn bread at room temperature if you plan to consume it within 1-2 days. Keep it in a cool, dry place away from direct sunlight.

• For longer storage, place the wrapped corn bread in the refrigerator. It will stay fresh for up to a week. Make sure it's well-sealed to prevent it from absorbing any odors from other foods.

• To freeze, wrap the corn bread in plastic wrap and then in aluminum foil. This double wrapping helps prevent freezer burn.

• Label the wrapped corn bread with the date before placing it in the freezer. This way, you can keep track of how long it's been stored.

• Freeze the corn bread for up to 3 months. When you're ready to enjoy it, thaw it at room temperature or in the refrigerator overnight.

• To reheat, preheat your oven to 350°F (175°C). Place the corn bread on a baking sheet and cover it with aluminum foil. Heat for about 10-15 minutes, or until warmed through.

• For a quicker option, you can also reheat individual slices in the microwave. Wrap a slice in a damp paper towel and microwave on high for 20-30 seconds.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the corn bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped corn bread on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.

• Microwave Method:

  1. Place a slice of corn bread on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check and repeat if necessary, but be careful not to overheat as it can become rubbery.

• Skillet Method:

  1. Preheat a skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the corn bread slices in the skillet.
  4. Heat for 2-3 minutes on each side, or until warmed through and slightly crispy on the edges.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the corn bread on a toaster oven tray.
  3. Heat for about 10 minutes, or until the corn bread is warmed through and slightly crispy.

• Steam Method:

  1. Place a steaming rack in a pot with a small amount of water.
  2. Bring the water to a simmer.
  3. Place the corn bread on a heatproof plate and set it on the steaming rack.
  4. Cover and steam for about 5 minutes, or until the corn bread is heated through.

• Oven: Used to bake the corn bread at the specified temperature of 425°F (220°C).

• Mixing bowl: Needed to combine the dry ingredients like cornmeal, flour, sugar, baking powder, and salt.

• Mixing bowl: Another one to whisk together the wet ingredients such as milk, eggs, and melted butter.

• Whisk: Used to blend the wet ingredients smoothly.

• Skillet: The greased skillet is where the batter will be poured and baked.

• Measuring cups: Essential for accurately measuring ingredients like cornmeal, flour, sugar, and milk.

• Measuring spoons: Needed to measure smaller quantities like baking powder and salt.

• Spatula: Useful for stirring the wet and dry ingredients together until just combined.

• Toothpick: Used to check if the corn bread is done by inserting it into the center to see if it comes out clean.

• Cooling rack: Allows the corn bread to cool slightly before serving.

Pre-measure ingredients: Measure out cornmeal, flour, sugar, baking powder, and salt ahead of time to streamline the process.

Use one bowl: Combine the dry ingredients first, then make a well in the center to add the wet ingredients, minimizing cleanup.

Melt butter in skillet: Melt the butter directly in the skillet on the stovetop, then pour it into the wet mixture. This also pre-greases the skillet.

Preheat oven early: Turn on the oven before starting to mix ingredients, ensuring it reaches the correct temperature by the time you're ready to bake.