White Skillet Cornbread

The perfect addition to any dinner. Homemade White Skillet Cornbread with sweet whipped maple butter is the ultimate easy comfort food.

What goes best with soup recipes? Cornbread, of course!

Our family loves homemade bread. Sometimes I plan dinner in enough time to throw some yeast bread into the bread maker. Other times I think about bread too close to dinner and I need something quick. That’s where homemade cornbread comes to the rescue.

cornbread in a skillet

Cast Iron Cornbread

Cornbread baked in a skillet is classic. Yes, you can make this recipe in a round cake, but the presentation of a skillet is so much more beautiful.

Can you make cornbread in a regular skillet? So what happens if you don’t have a cast iron skillet? You can make cornbread in a regular skillet as long as the skillet is oven safe to 400º Fahrenheit. Make sure even the handle is safe. Don’t put the skillet in the oven if you aren’t sure it can handle the high temperature.

White Cornmeal Vs Yellow Cornmeal

This recipe uses white cornmeal. So what is the difference between white cornmeal and yellow? The answer is simple. White cornmeal comes from white corn kernels. Yellow cornmeal comes from yellow corn. That’s it!

cornbread batter pouring into skillet

How to Make Skillet Cornbread

This cornbread is light, fluffy, and sweet. It takes two bowls to make, but that just ensures that you don’t overmix the batter. It keeps the cornbread light and fluffy.

  • Prepare. Preheat the oven to 400 degrees Fahrenheit. Grease an 8-inch cast iron skillet generously with butter; set aside. This step is important so that the cornbread doesn’t stick to the cast iron.
  • Whisk. In a large mixing bowl, use a whisk to combine the white cornmeal, flour, sugar, baking powder, and salt; set aside.
  • Mix. In a medium mixing bowl, whisk together the milk, egg, and vegetable oil. Pour this wet mixture into the dry mixture and stir gently to combine. Be careful not to overmix the batter. If you overmix, it may become tough.
  • Bake. Pour the batter into the greased cast iron skillet. Bake at 400 degrees for 20 minutes, or until a knife comes out clean when inserted into the center of the cornbread.
maple syrup pouring into a bowl

Whipped Maple Butter

The only thing better than fresh from the oven cornbread is warm cornbread with slightly sweetened butter. We love cinnamon butter for breakfast or brunch, but when it is for dinner alongside a bowl of soup, we prefer this easy whipped maple butter.

Two key things: 1. The butter should be at room temperature, but not at all melted. It should just barely give a little when you touch the stick of butter. 2. Use real maple syrup for the best flavor. It will taste ok with imitation syrup, but it will be the best with pure maple syrup.

  • In a large mixing bowl, beat the 1 cup of butter with an electric mixer on medium-high speed until light and fluffy.
  • Add the real maple syrup and beat on medium-high speed for at least 1 minute until well combined.

Store the butter in the refrigerator if there is any left after serving.

whipped butter in a bowl

Frequently Asked Questions

I don’t like sweet cornbread. Can I use less sugar?

Yes. You can reduce the sugar to ¼ cup if you’d like.

Can I use a regular pan instead of a skillet?

Yes. Use an 8″ round cake pan or springform pan if you don’t have a skillet that is safe for the oven.

Can I use yellow cornmeal instead of white?

Yes! Either white or yellow cornmeal works.

Can I use self-rising cornmeal mix in this recipe?

Yes. If you use self-rising cornmeal, leave out the baking powder and salt. Add the other ingredients the same as listed.

A tray of food on a plate, with Cornbread

Soups That Go Good with Cornbread

When you think of cornbread, your mind most likely goes to chili, and for good reason! Whether it is a traditional chili recipe, summer chili or our fall-favorite pumpkin chili, you know this cornbread will go well with it.

skillet of cornbread
White Cornbread
White Cornbread

White Skillet Cornbread

5 from 1 vote
Servings 12
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients
 

For the cornbread:

  • Butter to grease the skillet
  • 1 cup white cornmeal
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 1/3 cup vegetable or canola oil

For the whipped maple butter:

  • 1 cup salted butter (softened) (2 sticks)
  • ½ cup real maple syrup

Instructions
 

Make the cornbread:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Grease an 8-inch cast iron skillet generously with butter; set aside.
  • In a large mixing bowl, use a whisk to combine the white cornmeal, flour, sugar, baking powder, and salt; set aside.
  • In a medium mixing bowl, whisk together the milk, egg, and vegetable oil. Pour this wet mixture into the dry mixture and stir gently to combine.
  • Pour the batter into the greased cast iron skillet. Bake at 400 degrees for 20 minutes, or until a knife comes out clean when inserted into the center of the cornbread.

Make the butter:

  • In a large mixing bowl, beat the 1 cup of butter with an electric mixer on medium-high speed until light and fluffy.
  • Add the real maple syrup and beat on medium-high speed for at least 1 minute until well combined.
  • Serve the cornbread warm with the homemade whipped maple butter.

Notes

The calories shown are based on the bread being cut into 12 pieces, with 1 serving being 1 slice of bread with about 2 tablespoons of the butter. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 367kcal | Carbohydrates: 37g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 250mg | Potassium: 239mg | Fiber: 2g | Sugar: 18g | Vitamin A: 531IU | Calcium: 91mg | Iron: 1mg
Course Bread
Cuisine American
Calories 367
Keyword easy bread recipe, homemade bread

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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