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Cinnamon Maple Skillet Cornbread

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Triangular slice of skillet cornbread on a blue china plate.

It doesn’t get much more old-fashioned than skillet cornbread.

This bread is a blend of salty and sweet with a buttery texture and rich maple syrup and just a hint of spice from the cinnamon.

As much as I love using my homemade sourdough yeast to make bread, sometimes I forget to feed my starter, and sometimes I just don’t want to wait for the dough to rise overnight so that I can have a slice of warm bread. This cornbread is my answer for those times when I’m forgetful or impatient (or both) because it only takes short amount of time from start to finish to make.

Cast iron skillet filled with cornbread on a blue and white checked cloth.

This recipe is my adaptation of a recipe called “Maple Corn Bread” that I found in a Bear Wallow Books recipe pamphlet called Old New England Recipes. I found the pamphlet several years ago in a gift shop, and over the years I’ve made a few changes to the original recipe to suite my taste. I also wanted to try adapting this recipe for baking in my cast iron skillet, because somehow cornbread just seems even more old-fashioned when it’s baked in cast iron!

Since I’m not afraid to eat some refined flour now and again, I used some refined einkorn flour to make this bread . Other good options would be sprouted whole wheat flour or unbleached all-purpose flour. I’d also recommend getting organic, non-GMO cornmeal if possible, and, as usual, grass-fed butter and pastured eggs would be the best choice if you have them.

You can also find a variation on this recipe that’s a bit more savory without the cinnamon and that is baked in a square glass pan instead of in a skillet here: Old-Fashioned Corn Bread Made with Maple Syrup.

Cinnamon Maple Skillet Cornbread Recipe



  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, combine dry ingredients, stirring to mix well. You especially want to make sure that you mix all of the baking soda into the flour well.
  3. Add the maple syrup and the melted butter. I like to lightly mix these together just enough so that the hot melted butter doesn’t start to cook the eggs when you add them but not so much that the batter gets overworked and tough.
  4. Then crack the eggs into a separate bowl and beat them for a minute or two, and then fold them into the batter until everything is mixed well together..
  5. Spoon the batter into an 8 or 10 inch cast iron skillet and bake at 425 degrees for 20 minutes until the top is golden brown and a toothpick comes out clean. (Using a 10 inch skillet will give you a bigger cornbread, but it will be shorter and flatter, while using an 8 inch skillet will give you a nice thicker cornbread if that’s what you prefer. You might have to bake the cornbread a bit longer if you use an 8 inch skillet to make up for the extra thickness.

This cornbread is delicious as is, but it’s even better served warm with some butter and a drizzle of maple syrup!

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Triangular slice of skillet cornbread on a blue china plate and cast iron skillet with cornbread inside it on a blue and white checked cloth.

Other Cornbread Recipes To Try:

Simple Skillet Cornbread by 100 Days of Real Food

Sweet Cornbread – Dairy and Egg Free by It’s a Love/Love Thing

Gluten Free Cornbread Recipes – Basic, Honey, and Southwestern by Real Food Whole Health

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The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.

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Joyce @ It's Your Life

Thursday 13th of February 2014

We love corn bread, and I bought some homemade corn meal at the farmer's market, the teens will love this. Thanks for sharing on Real Food Fridays.


Wednesday 12th of February 2014

Hi Lori, I am going to feature your wonderful Maple Cornbread recipe on Real Food Fridays Blog Hop started tomorrow Feb 13 @7EST. Thanks for sharing! Marla


Thursday 13th of February 2014

Thanks so much, Marla!


Sunday 9th of February 2014

My husband loves corn bread and I will definitely save this recipe, Thanks for linking up to Real Food Fridays!


Friday 7th of February 2014

Looks delicious. I just got a whole load of organic popcorn that I am going to grind for this.


Saturday 8th of February 2014

Ooh, I'll have to try it sometime with home-ground corn! So far I've only used store bought cornmeal.


Saturday 1st of February 2014

I would recommend nixtalamizing your corn for a day or so before baking with it, or at least changing the recipe to use masa flour rather than cornmeal.


Saturday 1st of February 2014

Thanks for the tip, Blair! I haven't gotten around to trying that yet since I don't bake with cornmeal very often, but if it were a staple in my diet I would definitely focus on making sure it was properly prepared.

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