Easy & Delicious Sweet 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 recipe 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. Southern cornbread, they say, has so such thing as sugar in it. And they aren’t wrong. 

But you know, it’s such an indulgent comfort food for me, and in my opinion continues to be the best cornbread recipe I’ve used. It has just the right amount of sweetness, and it tastes delicious with a little pat of butter.

Sweet Cornbread Recipe

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 and moist cornbread that tastes delicious with a little pat of butter or a drizzle of honey. It’s my favorite cornbread recipe, bar none. If you’ve never made cornbread from scratch, you’re going to love this.

Ingredients

This recipe starts with real food ingredients. If you maintain a well-stocked pantry, it’s very likely that you have most (if not all) of these ingredients on hand. 

Butter — Allow the butter to come to room temperature for easy mixing. I used salted butter; if you prefer unsalted, that will work fine. 

Sugar — Use your favorite brand of granulated cane sugar. I prefer organic. 

Eggs — Fresh eggs, store bought, use what you have readily available. 

Milk — You can use whole milk, skim milk, or if your family is dairy free, an alternative nut milk. I don’t recommend using buttermilk in this sweet cornbread recipe, as it is more acidic and will impact how the baking powder performs.

Flour — When I bake with all-purpose flour I opt for the unbleached option. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food. 

Cornmeal — This is what gives this quick bread it’s familiar flavor. Cornmeal comes in fine, medium, or coarse grind. I suggest sticking with the fine or medium grind for this recipe. I also make sure that I’m using an organic cornmeal, to avoid the genetically  modified corn that has been altered to survive being sprayed with poison.

Leavening — Baking powder gives this cornbread recipe its lift. 

Salt — Use your favorite table salt or sea salt.

Making this sweet cornbread

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 cornbread batter just until the ingredients are combined.

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.

Storing leftover cornbread

Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, wrap bread in a layer of waxed paper followed by a layer of aluminum foil, and freeze for up to three months.

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

Originally published March 2020; this post has been updated.

Click to save or share!