Homemade Skillet Cornbread

Homemade Skillet Corn Bread | Delicious cornbread recipe made with coarse cornmeal polenta, coconut flour and buttermilk. Utterly delicious and super fluffy!

I may not be from the deep south of America, but for me cornbread is very much a comfort food.

I didn’t even try it until I was in my late teens and living in London, but once I tried it I never looked back. The fluffy, moist bread is just so flavoursome it makes my heart sing with joy and washes away all my worries. Slathered in some honeyed butter? Could not want anything else from life.

One of the things I love most about cornbread – besides the taste – is how simple it is to make. Seriously though, it is ridiculously simple. One bowl, one skillet and you’re on your way to skillet cornbread heaven.

Homemade Skillet Corn Bread | Delicious cornbread recipe made with coarse cornmeal polenta, coconut flour and buttermilk. Utterly delicious and super fluffy!      Homemade Skillet Corn Bread | Delicious cornbread recipe made with coarse cornmeal polenta, coconut flour and buttermilk. Utterly delicious and super fluffy!

Now, before any true southerner comes berate me for using something they don’t agree with, take a deep breath in and just try this cornbread, ok? Yes, I know coconut flour is not common, but it adds a delicious slight sweetness that I love, and you probably will too!

For all my vegans out there, I hear ya. I’ll work on a vegan version if you guys want me to, just send me a message or leave a comment so I know if it’s something you guys want.

Homemade Skillet Corn Bread | Delicious cornbread recipe made with coarse cornmeal polenta, coconut flour and buttermilk. Utterly delicious and super fluffy!

Homemade Skillet Corn Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 8 tablespoons (110g) unsalted butter
  • 1 cup (120g) stone-ground cornmeal or polenta
  • ¾ cup (90g) all purpose or gluten free flour
  • 2 tablespoons coconut flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 2 tablespoons honey or maple syrup
  • ⅓ cup coconut or rapeseed oil
  • 2 eggs, beaten
Instructions
  1. Preheat over to 200ºC / 375ºF, add your butter to a 8inch cast iron skillet and place in the oven while it heats.
  2. In a large bowl, whisk together the cornmeal, flours, salt, baking powder, and baking soda.
  3. Remove skillet from oven and pour melted butter into the bowl. Note: it’s fine for some butter to stay on the skillet.
  4. Whisk in the remaining ingredients until combined.
  5. Pour the batter into the skillet and place back in the oven.
  6. Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
  7. Allow to cool for 15 minutes before serving.

 

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  • Haha, you do not need to be southern to enjoy it, that’s for sure 😉 Cornbread is so comforting and utterly delicious!!

  • Karly

    To be honest, this cornbread is prettier than I am. And I’m TOTALLY okay with it. I cannot WAIT to try this delicious little number!

  • Ugh cornbread is sooooo good! I love that you made it healthier because it’s usually made with tons of butter!

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