Skillet Honey Cornbread (One-Bowl!)
Tender, moist, and with just a touch of sweetness from honey, this cornbread comes together easily in just one bowl and makes the perfect side dish for chili, soups, stews, or the holidays! Let me show you how simple homemade cornbread can be.
Tender, Moist Cast Iron Skillet Cornbread, But Make it Simple
Is there anything better than a perfectly tender, slightly sweet, warm-from-the-oven cornbread? Add some butter and a drizzle of honey and you’ve got yourself something really special. Truly, cornbread is so versatile, and makes the perfect side to just about any meal.
I particularly love this gluten free skillet cornbread recipe served with vegetarian chili or turkey chili. So good! This spin is particularly easy to throw together (only one-bowl required!) and bakes in under 20 minutes, making it totally doable on a busy weeknight or to simplify the holiday season.
Slathered with honey or jam, or just straight-up, it makes a great side and also the best snack. It freezes well, too, so feel free to make it ahead and then gently defrost to go with dinner any night of the week.
Try it in Cornbread Stuffing!
Make a double batch and use it in my famous cornbread stuffing casserole. Yum!
Secretes to Moist Skillet Cornbread
Okay, this recipe really couldn’t be simpler to make! I love that all the ingredients can be mixed together in one bowl, keeping clean up (and dirty dishes) to a minimum. The secret to the moist consistency is using Greek yogurt! Really, the hardest part about this recipe is just waiting for it to cool for those final 5 minutes before taking that first bite. Enjoy the cornbread cold from the fridge, at room temperature, or warmed up with a little melted butter (traditional or plant-based), nut butter or honey drizzled on top.
If you happen to have any leftover, keep in a tightly sealed container at room temperature for 48 hours, or store in the fridge for up to 3-4 days. Past 4 days you’ll want to freeze any leftover cornbread. I like to store mine in a sealed ziptop bag or freezer friendly container for up to 2-3 months. If you live in a high humidity environment, I recommend refrigerating your gluten free dairy free cornbread after baking.
Tip: There are multiple options when it comes to baking this cornbread, as it works equally well in a skillet, round pan or square pan, so feel free to use what you have on hand.
Key Ingredients & Substitutions
Milk: I tested this recipe with both traditional milk or plant-based and found they both work. If using plant milk, try to opt for one with some fat, such as cashew or macadamia nut milk.
Yogurt: Plain, whole Greek yogurt works best and helps keep the cornbread moist and from being too crumbly.
Butter: Adds so much flavor, but you can substitute any neutral flavored oil or plant based butter as well.
Honey: Adds a touch of sweetness. Maple syrup can also be used.
Cornmeal: Look for fine or medium grind for the best texture. Coarse ground cornmeal will be too gritty for this recipe.
Baking soda & baking powder: Together with the eggs the baking soda and baking powder help the cornbread rise.
Eggs: I haven’t tested this as a vegan recipe with flax eggs or vegan egg replacer. If you try it, be sure to let me know how it turns out!
Tip: For gluten-free use 1:1 all-purpose gluten free flour.
Skillet Honey Cornbread (1-Bowl!)
Ingredients
Equipment
Instructions
- Preheat the oven to 350F, and grease a 12-inch cast iron skillet.
- In a large bowl, mix together the eggs, yogurt, milk, butter, and honey until smooth.
- Add the cornmeal, flour, baking powder, baking soda, and salt, whisk to combine.
- Pour the batter into the prepared pan.
- Bake for 20-25 minutes, or until the edges begin to brown and pull away from the sides.
- Allow to cool in the pan for 5 minutes, then slice and serve.
Notes
- See blog post above for substitutions, storing, and tips.
- I’ve tested this recipe with 1:1 AP gluten-free flour and it works well as a gf substitute.
