Savor the South: Yardbird’s Skillet Cornbread Recipe for a Festive Feast

BY Steph Wilson


Thanksgiving is right around the corner, and Yardbird’s Skillet Cornbread is about to become the MVP of your festive spread. With crispy edges, a soft and buttery center, and a kick of spice to keep things interesting, this recipe transforms your basic cornbread into a starring side dish drenched in Southern charm. 

The Skillet Cornbread is a staple on the menu at Yardbird, which recently opened the doors to its new Denver outpost in RiNo. There, you’ll find crave-able comfort food classics and Southern charm served with a side of finesse (and a glass of fine bourbon). Restaurateur John Kunkel started the Miami Beach-born brand more than a decade ago with just a few family recipes, and cornbread was one of them. One bite and it’s sure to become a staple on your holiday table, too.

Yardbird’s Skillet Cornbread

Yields: 8 Servings


4″ Cast Iron Pans

6 Tbsp. Unsalted Butter melted

3 Eggs

⅓ cup Vegetable Oil

1 cup Whole Milk

½ cup Buttermilk

¾ cup Cornmeal

1 ¼ cup All Purpose Flour

1 cup Granulated White Sugar

2 Tbsp. Baking Powder

1 teaspoon Kosher Salt

3 each Jalapeños 

½ cup Bacon Bits

1 cup Shredded Cheddar Cheese


  1. Take the jalapenos and use a knife to chop off the stem. Cut in half, and use a spoon to scrape out the seeds. Chop the jalapenos as small as possible. Set aside.
  2. In a large bowl, combine the eggs, oil, milk, and buttermilk using a hand whisk. Mix until combined. 
  3. Add the flour, sugar, baking powder, cornmeal, and salt. Mix until combined
  4. Add the melted butter, jalapenos, and bacon bits. Mix until combined.
  5. Store the batter in a sealed container in the refrigerator overnight to infuse the ingredients.
  6. Preheat the oven to 350℉.
  7. Fill each cast iron ¾ full of batter.
  8. Sprinkle the shredded cheddar cheese over the top.
  9. Bake for about 12-15 minutes, or until golden over the top.
  10. Serve hot with salted butter on the side.


Steph Wilson

Steph Wilson is a writer, editor, and creative maximalist in Denver. She makes magazines for a living and throws color around the world like confetti for fun.

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