Census Cornbread Skillet
A golden-crusted cornbread infused with buttermilk and honey, perfect for pairing with Southern-inspired sides. This southern u.s.-inspired sheet pan ready in about 50 minutes pairs cornmeal, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup melted butter
- 2 tbsp honey
- 1 eggs
- 1/2 cup chopped pecans
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9-inch skillet and set aside.
- Step 2: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and pecans.
- Step 3: In a separate bowl, mix buttermilk, melted butter, honey, and eggs until smooth.
- Step 4: Pour the wet ingredients into the dry mixture and stir until just combined — do not overmix.
- Step 5: Transfer batter to the prepared skillet and spread evenly. Bake for 25-30 minutes until golden and a toothpick inserted comes out clean.
- Step 6: Let cool slightly, then serve warm with a drizzle of maple syrup.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Census Cornbread Skillet take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Census Cornbread Skillet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornmeal from drying out.
Can I substitute ingredients in Census Cornbread Skillet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Census Cornbread Skillet for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Census Cornbread Skillet?
Southern U.S. sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
I've tried many sheet pan recipes and this is hands down the best.
- ★★★★★
I've tried many sheet pan recipes and this is hands down the best.
