Old Fashioned Skillet Cornbread

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Baked in a cast-iron skillet, filled with whole grains, honey and yogurt, this is like old fashioned cornbread!

Medium-ground cornmeal is worth seeking. It gives more texture, flavor and nutrition to your baked goods. If you don’t have medium-ground cornmeal you can use all fine ground.

  • Author: Judy Barbe
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 10 servings 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: American


  • 2/3 cup medium-ground corn meal
  • 2/3 cup enriched corn meal
  • 2/3 cup whole-wheat flour
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg
  • 1 cup milk
  • 1/2 cup plain yogurt
  • 1/4 cup canola oil
  • 1 tablespoon honey
  • 1 tablespoon butter


  1. Heat oven to 400°F.
  2. Place 10-inch cast iron skillet in oven.
  3. In a separate bowl, stir together cornmeal, flour, salt, baking powder and baking soda. Set aside.
  4. In another bowl, stir egg, milk, yogurt, oil and honey together until thoroughly combined.
  5. Add egg mixture to flour mixture. Stir just enough to combine. There may be visible flour lumps.
  6. Over mixing the batter will toughen the cornbread and cause tunnels to form in the bread as it bakes.
  7. Add butter to hot cast-iron skillet. Heat butter until brown and bubbly, but don’t let it burn.
  8. Pour batter into hot skillet and return to middle rack in the oven. Bake until golden brown and a toothpick inserted near the center comes out clean, 18-20 minutes. Remove from oven.
  9. Note: If not using a cast iron skillet, use a 9-inch baking pan. Lightly grease pan with cooking spray or melted butter.


Don’t overstir the batter. mix just to incorporate the dry ingredients. Overmixing makes the cornbread tough.


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