In this step-by-step tutorial, you’ll see how easy it is to make cornbread in a cast iron skillet at home! Melt butter in a small stainless steel skillet, whisking constantly. As it simmers, it will start to form bubbles and pop. After a few minutes, golden brown specks will form at the bottom and it will smell like toffee and a little nutty.

Carefully remove the blazing hot skillet from the oven using sturdy oven mitts. If you’re not using cast iron, or if you prefer extra crispiness, lightly grease the hot skillet with a small amount of butter or oil. Immediately and evenly pour the prepared cornbread batter into the hot skillet. The sizzle you hear is a good sign!

A 9 or 10-inch cast iron skillet is the gold standard for Classic Skillet Cornbread. Its superior heat retention and even heating produce an unparalleled crispy crust. If you don’t have a cast iron skillet, a heavy-bottomed, oven-safe non-stick skillet or an 8×8 inch baking pan will also work. Just ensure it can withstand high oven temperatures.

Cornbread is typically served as a side dish to hearty stews, chili, beans, and barbeque. It can also be dressed up in a million different ways, with added cheddar, jalapenos, or kernel corn. I cook my cornbread in a cast iron skillet (Hello, girl with the IRON CAST here). You get such a nice uniform crust and then that soft pillowy center.