Bake this sweet cornbread recipe in a cast iron skillet for a moist and delicious old-fashioned cornbread with a crispy crust.
Serve it up with this easy homemade chili for a delicious meal.
While I think many of us will agree that a crispy crust on the cornbread is ideal, some people balk at the idea of a sweet cornbread. But you know, it’s such an indulgent comfort food for me! This skillet cornbread recipe has been in my recipe file for years upon years and it never fails to make us happy. It makes a cake-y sweet cornbread that is delicious right out of the pan or with butter honey for breakfast.
Sweet Skillet Cornbread
This recipe starts with real food ingredients, of course. Start by creaming the sugar and butter together. It’s easiest to do this in a mixer, but a good old wooden spoon works, too. It will just take a bit more work on your part. Once creamed, add the milk and eggs. Combine the dry ingredients in a separate bowl, then stir into the wet ingredients.
Stir the batter just until the ingredients are combined.
5 Easy Steps to Transform Your Pantry!
Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
To get the crispy edges on this made-from-scratch cornbread, heat the cast iron skillet in the oven. Pouring the batter into an already-hot pan is the trick. Bake until the top of the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Cut the cornbread into wedges and serve with butter and sweet honey, if you like. This sweet cornbread makes an excellent side dish for chili and for soups or stews. It’s also good with fried eggs — it’s perfect for sopping up the soft yolk of an over-medium egg.
★ Did you make this sweet cornbread recipe? Don’t forget to give it a star rating below! ★
Skillet Cornbread Like Grandma Made
This cornbread is for those who like a sweet, cake-like cornbread.
Ingredients
- 2/3 cup butter + 1 tablespoon
- 3/4 cup sugar
- 3 eggs
- 1-2/3 cup milk
- 2 cups all-purpose flour
- 1-1/3 cup cornmeal
- 4-1/2 teaspoons baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400ºF. Put 12” cast iron skillet in the oven while it preheats.
- Cream 2/3 cup butter and sugar together in a mixing bowl. Stir in milk and eggs.
- Combine dry ingredients; stir into wet ingredients until just combined.
- Remove hot cast iron pan from oven and drop 1 tablespoon of butter into the pan and rub it around to coat the bottom and sides of skillet.
- Pour batter into greased skillet and return it to the hot oven. Cook for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cut into wedges and serve warm with butter and/or honey.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 378Total Fat: 18gSaturated Fat: 11gUnsaturated Fat: 0gCholesterol: 103mgSodium: 310mgCarbohydrates: 49gFiber: 1gSugar: 19gProtein: 6g
Should the 2/3 cup butter be softened or melted? Thanks!
I usually take it out of the fridge 10-15 minutes before making the recipe.
I made this tonight, DELICIOUS!!!! & very easy!
Glad you enjoyed it Maureen. Thank you!
Can I use a 10” skillet for this recipe or do I need to alter the amount of ingredients?
I haven’t actually *tried a 10″ skillet, but I suspect it would be fine. A little bit thicker, so you might have to cook a tad longer.
The only cast iron pan I have is a 10” skillet so I used it. Each time it’s come out perfectly!
Glad to hear it!
Love thisrecipe but after creaming eggs and sugar when I add the milk and eggs the butter clumps up which makes it difficult to make sure the buttervis evenly distributed. should the milk and eggs be room temp?
You could certainly let the milk sit out for an hour or so ahead of making the recipe!
I HAVE to make cornbread-sausage stuffing every Thanksgiving… Jim’s from Tennessee. But no sugar or flour is allowed in the cornbread. (Did that once and got an earful about “Yankee cornbread. Wrong wrong wrong, evidently). The Southern recipe calls for bacon fat, but I use olive oil.
Teri! Yes, I’ve discovered that people are quite passionate about the “proper” recipe for cornbread! LOL.