Easy & Delicious Sweet Cornbread Recipe

This cornbread recipe is sweet and might just end up being your favorite. It really is the best cornbread recipe and it comes together using simple pantry ingredients. You can bake it in a skillet for extra crispy edges or a standard baking dish.

4.65 from 262 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Author: Kris Bordessa

Ingredients

⅔ cup butter
¾ cup sugar
3 eggs
1 ⅔ cups milk
2 cups all-purpose flour
1 ⅓ cups cornmeal
4 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon butter for the pan

Instructions

Preheat oven to 400ºF. Put a 12” cast iron skillet in the oven while it preheats. (See notes for using a baking dish instead.)
Cream 2/3 cup butter and sugar together in a large bowl. Stir in milk and eggs.
3/4 cup sugar, 3 eggs, 1 2/3 cups milk, 2/3 cup butter
Combine dry ingredients; stir into wet ingredients until just combined.
2 cups all-purpose flour, 1 1/3 cups cornmeal, 4 1/2 teaspoons baking powder, 1/2 teaspoon salt
Remove hot cast iron pan from oven and drop 1 tablespoon of butter into the pan and swirl it around to coat the bottom and sides of skillet.
1 tablespoon butter
Pour batter into hot 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 eight wedges and serve warm with butter and/or honey.

Notes

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.
If you'd like to bake this in a 9" x 11" glass baking dish or cake pan instead, grease the pan with melted butter and do NOT put it in the oven before adding the batter. You don't want to shatter the pan!
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.

Nutrition

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