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Old-Fashioned Moist & Sweet Skillet Cornbread Recipe

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.

SKILLET CORNBREAD FROM ABOVE

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.

ingredients for homemade cornbread recipe

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.

skillet corn bread from above

★ Did you make this sweet cornbread recipe? Don’t forget to give it a star rating below! ★

SKILLET CORNBREAD FROM ABOVE

Skillet Cornbread Like Grandma Made

Yield: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

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

  1. Preheat oven to 400ºF. Put 12” cast iron skillet in the oven while it preheats.
  2. Cream 2/3 cup butter and sugar together in a mixing bowl. Stir in milk and eggs.
  3. Combine dry ingredients; stir into wet ingredients until just combined. dry ingredients for cornbread recipe
  4. 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.
  5. 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.
  6. Cut into wedges and serve warm with butter and/or honey.
Nutrition Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 378Total Fat: 18gSaturated Fat: 11gUnsaturated Fat: 0gCholesterol: 103mgSodium: 310mgCarbohydrates: 49gFiber: 1gSugar: 19gProtein: 6g

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wedges of sweet corn bread on a wire rack

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12 comments… add one
  • Jill Elaine Metrusias Jun 25, 2021 @ 7:29

    Should the 2/3 cup butter be softened or melted? Thanks!

    • Kris Bordessa Jul 6, 2021 @ 16:35

      I usually take it out of the fridge 10-15 minutes before making the recipe.

  • Maureen Apr 11, 2021 @ 17:54

    I made this tonight, DELICIOUS!!!! & very easy!

    • Attainable Sustainable Apr 24, 2021 @ 9:20

      Glad you enjoyed it Maureen. Thank you!

  • Tim Mar 18, 2021 @ 5:12

    Can I use a 10” skillet for this recipe or do I need to alter the amount of ingredients?

    • Kris Bordessa Mar 23, 2021 @ 17:18

      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.

      • Angie Sep 11, 2021 @ 6:53

        The only cast iron pan I have is a 10” skillet so I used it. Each time it’s come out perfectly!

        • Kris Bordessa Sep 12, 2021 @ 8:31

          Glad to hear it!

  • Christine Mar 3, 2021 @ 5:27

    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?

    • Kris Bordessa Mar 11, 2021 @ 8:07

      You could certainly let the milk sit out for an hour or so ahead of making the recipe!

  • Teri Sugg Nov 5, 2020 @ 21:55

    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.

    • Kris Bordessa Nov 9, 2020 @ 13:41

      Teri! Yes, I’ve discovered that people are quite passionate about the “proper” recipe for cornbread! LOL.

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