Skillet cornbread couldn’t be simpler to make and is perfect for your Thanksgiving dinner!Jump to Recipe
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. If you have any questions about this, just click here! All images copyright Teaspoon of Nose 2012-2023.
Is cornbread a Thanksgiving staple at your house? We ate cornbread all the time growing up, but somehow it never made it to the Thanksgiving table. But since being in the military community and doing Thanksgiving dinners with people all over the country, I’ve noticed that cornbread always shows up! It’s quickly become one of my favorite things people bring!
This cornbread recipe could not be easier. It’s thick and sweet with a dense but not heavy texture, perfect alongside all the sweet and savory side dishes for Thanksgiving.
This stuff is at its best right out of the oven. There is nothing quite so lovely as fresh warm cornbread melting the butter on top. This works, because cornbread is quick to toss together and bake! It’s as simple as dry ingredients, wet ingredients, bake. So you can toss it in and have fresh bread even on a weeknight!
Outside of Thanksgiving, cornbread has a million uses. Serve it complement stew, chili or soup. Slather it in honey and butter for some added sweetness. The morning after making it, I usually eat a slice or two for breakfast – it’s surprisingly filling, making it a great start to the day!
If you’re thinking of serving this for Thanksgiving, this is easy to make a day ahead and either re-warm or serve at room temperature – one less thing to make means more time to watch the parade!
You don’t have to cook this in a skillet if you don’t have one – a 9×13 would also work. Just make sure and watch the bake time, because the thinner layer of batter will cook faster.
- 2 cups cornmeal
- 2 cups flour all-purpose
- 1/2 cup sugar
- 2 Tbsp baking powder
- 1 ½ tsp salt
- 2 eggs
- 2 cups milk
- 10 Tbsp vegetable oil
- butter for greasing the skillet
- Preheat the oven to 425ºF. Mix together cornmeal, flour, sugar, baking powder, and salt.
- Lightly beat eggs together and add to dry ingredients, then add the oil and milk and stir well. The batter should look a little lumpy.
- Grease the skillet generously with butter, then pour the mixture into the skillet. Bake for 17-20 minutes, until a toothpick comes out clean.
Is cornbread a staple on your Thanksgiving table? Let me know if you try this one!!
You can see my entire Thanksgiving menu right here!