How to Make Cornbread in a Pan or Skillet

To make cornbread, whisk cornmeal, flour and leaveners in one bowl, mix milk, egg and melted butter in another, then combine them just until the dry streaks disappear. Bake until the edges pull back slightly and a toothpick comes out clean. A hot cast-iron skillet gives the edges a head start. A greased baking pan works well if you prefer a softer crust.

Ingredients, oven settings and timing

The measurements follow King Arthur Baking’s tested cornbread formula. It makes one 9-inch pan or about 12 muffins. Use yellow cornmeal for the familiar color. Fine to medium meal gives a more even crumb than very coarse polenta. The photograph shows the texture of uncooked cornmeal. If your meal is very coarse, expect more crunch in the finished bread.

All-purpose flour	1¾ cups (210 g)
Yellow cornmeal	1 cup (156 g)
Granulated sugar	¼ cup (50 g)
Baking powder	2 teaspoons
Baking soda	¼ teaspoon
Table salt	¾ teaspoon
Milk	1¼ cups (283 g), lukewarm
Unsalted butter	4 tablespoons (57 g), melted and cooled
Vegetable oil	¼ cup (50 g)
Egg	1 large
Oven	375°F (190°C)
Standard pan bake	20–25 minutes
Muffin bake	14–16 minutes

1. Decide between a skillet and a pan

Grease a 9-inch square or round pan, or use a cast-iron skillet of similar size. For a crisp skillet crust, King Arthur recommends preheating the greased skillet for about 10 minutes. Use dry oven mitts and a stable heatproof surface when removing it, then pour in the batter carefully. A standard pan can start at room temperature. If using glass, follow the manufacturer’s directions about preheating and temperature changes. A narrower pan produces a thicker center that may need more time.

2. Mix the dry and wet ingredients separately

Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt until the mixture is uniform. In another bowl, whisk the egg with the milk, melted butter and oil. Cool the melted butter before combining it with the egg. A hand whisk is sufficient. If the milk is refrigerator cold, the butter can firm up in little flecks, which makes even mixing harder.

Pour the wet ingredients over the dry mixture. Stir gently, scraping the bottom so flour does not hide in pockets. Stop when there are no dry streaks. A few lumps are fine. Mix-ins such as chopped scallions or grated cheddar go in with the final folds so they distribute without extra beating. Spread the batter evenly in the pan so the corners and center have similar depth.

3. Check the center before taking it out

Bake at 375°F and begin checking the standard pan near 20 minutes. If you preheated the skillet, start checking around 15 minutes. Look for set edges and insert a toothpick in the center. Wet batter means it needs more time, even if the top has browned. For muffins, divide the batter evenly and start checking at 14 minutes. Cool the pan briefly on a rack before slicing or lifting out muffins.

Fix crumbly, dry or underbaked cornbread

Dry and crumbly	Weigh flour and cornmeal. Check earlier and pull the pan once the center is set
Wet center with brown edges	Check pan size and batter depth. Bake longer and judge by the center
Tough crumb	Stir only until the dry ingredients are moistened
Soft edges	Try a preheated cast-iron skillet next time
Gritty texture	Try a finer cornmeal or a less coarse grind

Cornbread styles vary from thin, crisp skillet rounds to thicker, sweeter squares. This version has both flour and cornmeal, so its texture is closer to a tender quick bread. If you prefer a coarse or nearly unsweetened version, use a recipe developed for that style so you can compare results without changing the pan, flour and sugar all at once.

Serve warm and keep the crust crisp

Cut after a short rest so pieces hold together. Serve alongside beef and bean chili or chicken noodle soup. Let plain leftovers cool before wrapping. Freeze slices for longer storage and warm them in the oven or a skillet to refresh the edges. If you enjoy baking with a hot pan, see the guide to cleaning cast iron after the pan has cooled.

Recipe source

The quantities, bake ranges and optional skillet preheat come from King Arthur Baking’s cornbread recipe. The credited photographs illustrate ingredients, pan choices and serving styles.