easy thin crispy cornbread


Cornbread Recipes

Why make things complicated and more difficult when you can make the very same thing super easy! That’s my thinking with thin crispy cornbread recipes. This easy thin crispy cornbread is one of those most simple recipes that makes all of us a cornbread star!

Thin Cornbread Recipe

Like pizza, cornbread can be thick or thin. No doubt, my family loves it thin and crispy. In fact, if I make the cornbread ‘too’ thick, like more than one and a half inches thick, then my husband starts cutting off the edges and simply eating the crunchy crispy part. Kind of like brownies. Who doesn’t love those crispy corners of the baking pan!

Skillet Cornbread

For me, cornbread isn’t cornbread unless it’s skillet cornbread. This is all part of ‘cornbread success’! That means it’s made in a cast iron skillet. Now I have cast iron skillets that have been handed down to me from my Mom and MIL. They’re seen decades of being cooked in and are as slick as a baby’s butt. So, I sure hope you have a great skillet. If not, then go ahead and use a heavy non-stick skillet, yes, you’ll still grease it well! But, if you want to invest in a carbon steel skillet, then you must! I have the one that’s showing here from Amazon.

We use it for everyday cooking, even on your outdoor grill, and it’s perfect for camping. According to Lodge, “Carbon steel pans are lighter than cast iron and easier to handle. They heat up and cool down quickly. Both types of pans can be used anywhere and are easy to clean.” And, I totally agree with this statement after using my carbon steel skillet for years!

Best Cornbread Recipe

Next thing about crispy cornbread success? Sure there are more detailed recipes for cornbread that require gather more ingredients, but with this recipe, using a white cornmeal mix (Martha White or White Lily are my absolute faves!) takes all the guesswork out of making it. Then we add a dash of nutritional yeast which enhances both flavor and healthiness. 

Southern Buttermilk Cornbread

OK, how you grease this skillet is also a big requirement. And, this is how we make Southern crispy cornbread. Since cornbread is a special treat in our house, as in we don’t eat it often, when we do, I splurge and grease that skillet quite well with Crisco. Another must ingredient for Southern Buttermilk Cornbread. You guessed it? Buttermilk! So, please don’t substitute. And, I use whole milk for the richness and depth of flavor. 

Some folks like their cornbread a tad bit ‘sweet’. If this is you, then just add in a little sugar. I’d probably start with two tablespoons. For me, ‘sweetness’ is reserved for Southern hush puppies!!

I’d serve this cornbread with a great bean soup! And, do I have some crazy great recipes for beans! xoxo ~ally

PS…Be sure to have nutritional yeast in your pantry! It’s so perfect for many of your recipes!

thin crispy cornbread


easy thin crispy cornbread

Yield: Makes one 8-10" cast iron skillet cake of cornbread


  • Preheat oven to 425
  • Oil for greasing cast iron skillet, coconut, avocado or olive oil
  • 2 cups cornmeal mix, Martha White, White Lily
  • Pinch of salt
  • 2 Tbl. Nutritional yeast
  • 2 to 2 1/2 cups buttermilk
  • 1/4 cup sweet milk, whole or 2%
  • 2 Tbl. Butter, or Ghee salted


  1. Grease skillet well. Dust bottom with a few flicks of cornmeal mix. Set aside.
  2. In a large mixing bowl, add the cornmeal mix, salt, nutritional yeast, buttermilk and sweet milk. Blend well.
  3. Pour into the well-greased cast iron skillet.
  4. Bake in a preheated 425 oven about 17-20 minutes or until the cornbread is show cracks and crevices on top and golden brown.
  5. Turn to broil (cornbread should be 12-18" from broiler) to brown top, optional.
  6. Remove the hot skillet. Careful! Flip cornbread out of skillet and on to a clean dish towel.
  7. Butter the top (which is really the bottom!). Slice and eat immediately!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

thin crispy cornbread

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  1. Sharon Bridges says:

    I don’t use a full size skillet. Mine is more like a griddle and I do everything but pour it thin and then put the rest in muffin tin.

    1. Hi, Sharon, I love the griddle style! And, you have some extra muffins, too Smart! xoxx ally

  2. What is ‘sweet’ milk?

    1. Gurleen, oh, darlin’ that’s a Southern phrase for regular milk. You could use 2%. Enjoy! xoxx ally

  3. My grandmother made the most delicious thin and crispy cornbread I have ever tasted! Her recipe was in her head and none of her survivors have been able to duplicate it. I remember watching her cook it in a cast iron skillet on the stovetop when I was a boy. I also remember she made about a 1 inch hole in the middle of the cornbread while it was cooking.
    Could your recipe be used to make cornbread the way my grandmother cooked it?

    1. Hi, Tim! What a special memory of your grandmother. And, such a shame that her recipe didn’t go on paper! So, she cooked the cornbread on the stovetop, not the oven? My mom used to heat the skillet with the oil (Crisco back in those days) on the stovetop, yes, screaming hot. Then she’d pour the batter in. The mix would ‘fry’ and sizzle. Then after a minute or so, she’d put in a hot oven. The only thing that I can surmise from the hole in the middle of the batter as it was cooking is to cook faster and let the batter ooze into the bottom of the skillet. Did you grandmother use a lid to let the cornbread cook/steam? Did she flip it to get it brown on the top side? I think you could sure try and cook it like your grandmother. In fact, I think I’ll give it a try. I may make the hold somewhat larger, who knows. Let me know, my friend! xoxx ally

  4. Julie Reese says:

    Loved the cornbread. It stuck on the bottom of my cast iron, but I got most.
    My batter was very thin. I added more cornmeal. Is it suppose to be thin?

    1. Oh, Julie! Thank you, yes, it’s supposed to be thin. We love it that way b/c there’s more crispy! Next time, grease your skillet more. Mine has stuck to the bottom to at times, and it’s usually b/c I didn’t grease heavily enough. Of course, I scrape up that crispy stuck crust and love!! Nothing better than cornbread! xoxx ally

  5. I don’t have an iron skillet?

    1. Hi, Lisa, you can try a non-stick or stainless skillet (I’ve never made it in either). Be sure to grease really really well. If you want to add cast iron (which I love) to your skillets, here are two options for starters. Cast iron seasons and gets better and better w/continued usage, and excellent care! It lasts lifetimes and more. And, they can be used for any type of cooking, frying, sauteeing, baking, braising. xoxx ally



  6. Anonymous says:

    I need to make a thi n cornbread on a cookie sheet

    1. You can sure try it! Please let me know! xoxx ally

  7. We don’t have cornmeal mix where I live. How do I make the mix from scratch? Thank you.

    1. Hi, Mar…here you go. 1/2 cups cornmeal, white finely ground, 1/3 cup flour, all purpose, 1 1/2 tsp salt, 1 Tbl. baking powder. I don’t use an egg in my cornbread. You can use the buttermilk (and egg) if you wish. We like non-sweet cornbread. If you prefer a little hint of sweet, add a tablespoon of sugar. You can also order the self-rising cornmeal mix from Amazon! Here’re options. Hope you have a well-seasoned cast iron skillet. Grease it well. And, as you can see, we like ours thin and crispy! xoxx ally

      1. https://www.amazon.com/dp/B095M7VK7Z?tag=onamzalicephi-20&linkCode=ssc&creativeASIN=B095M7VK7Z&asc_item-id=amzn1.ideas.3BX4HMP1SHK4W
      2. https://www.amazon.com/dp/B01LY84JCV?tag=onamzalicephi-20&linkCode=ssc&creativeASIN=B01LY84JCV&asc_item-id=amzn1.ideas.3BX4HMP1SHK4W

  8. Ann Wildes says:

    Is the yeast absolutely necessary in this recipe?

    1. Hi, Ann! Of course, not absolutely! You may omit, luv! xoxx ally

  9. Anonymous says:

    I’ve made my cornbread that way for years! My mama taught me this way and we love it thin and crispy also!

    1. Your and my mamas were so much alike! You bet they taught us the right way! xoxx ally

  10. Gay Shelton says:

    5 stars on your cornbread and pinto beans!! I love most bean recipes and this did not disappoint! Not wild about sugary sweet cornbread so this was a winner. Thank you for your fun videos and recipes!

    1. Dearest Gay! Young lady, you’ve just MADE MY DAY!! Thank you! I’m a no sweet cornbread either. Only sweetness should be w/hushpuppies!! So glad you’re here! xoxx ally

  11. Gloria Flowers says:

    Looks delicious! What size skillet did you use?

    1. It’s amazing and so easy…it’s about an 8-10″ cast iron skillet. Hard to see in the ‘Yield’ part of the recipe. Enjoy. And, I love using White Lily or Martha White (white cornmeal) mix! Tenda Bake is another great brand! Enjoy, luv!

  12. Michaela Kenkel says:

    I love that this is a thin and crispy version of cornbread!! I can’t wait to try it!

    1. Thin and crispy all the way! Hope you make, luv!???

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