Light Skillet Cornbread

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This Light Skillet Cornbread is made from scratch and loaded with sharp cheddar cheese and fresh sweet corn – the definition of comfort food! A Southern favorite that makes the perfect side to go with your next bowl of chili or soup!

A slice of freshly baked cornbread coming away from the skillet.


This homemade cornbread is moist and flavorful, making it a standout for your Thanksgiving table or just a cozy snack, but the generous sprinkling of corn kernels and cheese kicks it up a notch in every bite! And for a true Southern feel, serve it right from the skillet and watch it steal the show. Making cornbread in a skillet means you get an even bake, a golden crispy crust, and can serve the cornbread hot, tableside. It’s the traditional way to make cornbread, and you can’t beat authenticity!

Cornbread being served from a skillet.

Cornbread Ingredients

  • Cornmeal: The star ingredient in cornbread.
  • All-purpose Flour: The second key ingredient and a kitchen staple.
  • Egg Whites: Separate those whites from the yolks – we’re keeping it light over here!
  • Sweet Corn: For this easy recipe, canned fresh sweet corn is great.
  • Honey: Can’t forget the honey, hunny! This is what makes this cornbread just the right amount of sweet (naturally, to boot!).
  • Milk: Whole milk for a nice creamy texture, or buttermilk for an option that’s lower in fat.
  • Baking Powder: Gives the bread some oomph!
  • Cheese: Shredded sharp cheddar gives the best cheesy flavor (especially paired with the sweetness of the corn and honey!).

How to Make Cornbread

  1. Prep: Preheat the oven to 350˚F, grease a 9-inch cast iron skillet with butter, and sprinkle the bottom of the skillet with cornmeal.
  2. Mix the Dry Ingredients: Whisk together the flour, cornmeal, and baking powder in a large mixing bowl. Add in the shredded cheese and continue to whisk until everything is incorporated.
  3. Add the Wet Ingredients: Add milk, eggs and corn and use a wooden spoon to stir until all the ingredients are combined.
  4. Fill the Skillet: Transfer the cornbread batter to your prepared skillet and smooth out the top until it’s one even layer.
  5. Bake: Bake the cornbread in the skillet for 25 to 30 minutes. Insert a toothpick into the center, and if it comes out clean, it’s done.
  6. Cool and Serve: Once removed from the oven, let the cornbread cool in the skillet for 10 minutes. Cut it into wedges or squares and serve right from the skillet.
Light Skillet Cornbread baked to golden perfection, ready to be served

Tips for Success

  • Flour + Cornmeal: Any cornbread purist will insist that the perfect ratio of cornmeal to flour is 1:1.
  • Preheat the Skillet: To get the cornbread crispy with golden edges, preheat the skillet so it’s sizzling hot when you transfer the batter.
  • Try Different Toppings: Play with different sweet and savory fixings and top your cornbread with jalapeños, garlic, onions, roasted apples, crumbled bacon, or a drizzle of maple syrup.
  • Don’t Overcook: The cornbread will continue to bake in the skillet after you’ve taken it out of the oven. It’s best to do the toothpick test and not over-bake.

Serving Suggestions

I don’t waste any time whipping up this cornbread recipe to go with my Beer Beef Stew or Slow Cooker Chili. The only thing on par with chili and cornbread is Turkey Gravy. Also, try it alongside these Skillet Pork Chops Recipe with Apples and Onions or my Bacon and Eggs Breakfast Bake.

Cornbread filled with sweet corn and cheese is served straight from a cast iron skillet.

How to Store Cornbread

  • To store, keep cornbread in an airtight container or a breadbox. It will last for 2 days at room temperature, up to one week in the fridge, and 3 months in the freezer.

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Light Skillet Cornbread

This cornbread is made from scratch and loaded with sharp cheddar cheese and fresh sweet corn. Delicious and cozy, it is the perfect side to go with your next bowl of chili or soup!
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Servings: 10


  • 1 cup all-purpose flour
  • 1 cup cornmeal,, fine or medium ground cornmeal
  • 1 tablespoon baking powder
  • ½ cup shredded sharp cheddar cheese
  • cup milk
  • 4 egg whites
  • 15 ounces can sweet corn,, well rinsed
  • honey,, for topping, optional
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  • Preheat oven to 350˚F. Lightly grease a 9-inch cast iron skillet and sprinkle the bottom of the skillet with a teaspoon of corn meal; set aside.
  • In a large mixing bowl, whisk together the flour, cornmeal, baking powder, and shredded cheese. Add milk, eggs, and corn; using a wooden spoon, stir until completely incorporated.
  • Transfer the mixture to the prepared skillet and smooth out the top.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool for 10 minutes inside the skillet.
  • Cut and serve, and optionally, drizzle some honey over the top.


  • Cornmeal & Flour: The secret to true cornbread magic is a balance, and most purists swear by a 50/50 split between cornmeal and flour.
  • Warm Up that Skillet: For irresistibly crispy, golden edges, you can use a hot skillet before pouring in the batter. Just set the empty skillet in the oven to heat up, then remove it and pour in the batter before returning it to the oven to bake the cornbread.
  • Switch Up the Toppings: Don’t be afraid to experiment! Whether it’s savory jalapeños, garlic, and bacon or sweet touches like roasted apples or maple syrup, there’s no limit to how you can dress up your cornbread.
  • Bake Time: The residual heat from the skillet will keep cooking the cornbread even after it’s out of the oven. Always use the toothpick test to avoid over-baking.


Serving: 1slice | Calories: 145kcal | Carbohydrates: 26.4g | Protein: 6.1g | Fat: 1.6g | Saturated Fat: 0.9g | Cholesterol: 5.2mg | Sodium: 129.2mg | Fiber: 1.4g | Sugar: 0.7g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Shannon says:

    Could you use whole wheat flour?

    1. Katerina Petrovska says:

      Whole wheat flour, alone, will make the bread real tough and not really edible. I suggest using 60% all-purpose and 40% whole wheat.

  2. Cathy Trochelman says:

    Oh yummy….what a perfect side dish for so many fall soups!

  3. Maryanne | the little epicurean says:

    I definitely want a slice of this with a bowl of chili! Loving that drizzle of honey 🙂

  4. A_Boleyn says:

    I’ve had simple cornbread and a kitchen sink version … like the one with everything in it best.

  5. Bev says:

    While I appreciate the lightening up part of this recipe, no Southerner I know adds flour to cornbread. Cooks Illustrated & Americas Test Kitchen are taped in the Northeast, therefore they know nothing about southern cornbread. Sorry.

    1. Katerina Petrovska says:

      Hi Bev! Yep, I believe it! My Grandma, though not from the South, nor from the USA for that matter :))), also made it without flour, but with corn meal and buttermilk, and it was so, so good! 😀

    2. Polly says:

      We in the South do not add sugar either or it would be “Corncake”.

  6. Jenny | Honey and Birch says:

    “Add cheese. Always.” – YES YES YES

  7. Laura / I Heart Naptime says:

    Yum! I do not make cornbread often enough, cannot wait to try your version!

  8. Dorothy at Shockingly Delicious says:

    As a cornbread fan, I thank you for lightening this up. Making it!

  9. heather says:

    that honey on top is calling my name. this sounds fantastic