Cast Iron Skillet Sweet Cornbread
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There are a couple of different ways to make cornbread, but my favorite is cast iron skillet sweet cornbread. My entire family prefers sweet cornbread to savory, and I think turning it into a cast iron skillet recipe makes it just perfect! I keep most of these ingredients in my pantry, so I can easily whip up a batch of cornbread as the perfect side dish to any meal!
Cornbread in a Cast Iron Skillet
First, you’ll need to gather the ingredients.
1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3.5 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
First, mix all of the dry ingredients in a bowl.
Once all of the dry ingredients are incorporated, mix in the rest of the ingredients. Do not over stir the mixture, but make sure all of the ingredients are well incorporated.
Heat your cast iron skillet and melt some butter in it. Make sure you get melted butter all over the bottom of the skillet.
Smooth the batter into the cast iron skillet.
Bake in a 400 degree oven for 20 to 25 minutes until a toothpick inserted comes out clean.
This cornbread will be sweet and perfect with some butter on top.
Two recipes we absolutely love to pair our cornbread with are:
Pinto Beans with Sausage and Rice
I love to take the cornbread and dip it into my chili. It’s probably my favorite topping! This recipe would also be good as a base for a chili pie or even a taco pie!
My kids beg for this cornbread on chili nights and devour the entire pan. Something about cooking it in a cast iron skillet just makes it taste better! So, so delicious!
I use my 10 1/4 inch Lodge cast iron skillet for this recipe. Learn how to care for cast iron with my Cast Iron 101 comprehensive post!
Cast Iron Skillet Sweet Cornbread
A delicious sweet cornbread made in the cast iron skillet.
Ingredients
- 1 cup flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 tsp salt
- 3.5 tsp baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 2 tbsp butter
Instructions
- Mix all dry ingredients in a bowl.
- Add wet ingredients and stir until well incorporated.
- Melt butter in a cast iron skillet.
- Smooth batter into skillet.
- Bake in 400 degree oven for 20-25 minutes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 307Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 33mgSodium: 557mgCarbohydrates: 43gFiber: 2gSugar: 17gProtein: 5g
You have obviously never lived in the South. To say sweet cornbread to them is sacrilegious. It is actually called Corn Cake. To tell you the truth I am from the Midwest and I don’t like cornbread in any way shape or form except for the cornbread dressing recipe my husbands Aunt gave me when I was a new bride 48 years ago. Now her recipe for cornbread was different. She did not use flour but what she did was use Yellow corn meal and White corn meal. The white cornmeal has almost the same grit at flour but not the gluten that flour has.
Aunt Nell’s Cornbread Recipe
3 cups Yellow corn meal
3 cups White corn meal
3 TBS. Baking Powder
3 tsp. Salt
3 eggs
1/2 cup melted Butter
Buttermilk to make a thin batter
Mix the dry ingredients until they are all mixed well. Add the melted butter in the center of the dry mix and mix into the dry mix. Add enough butter milk till you get a thin batter.
I bake it in a 26″ cast iron skillet until browned on top.
This is my biggest skillet that my husband gave 28 years ago and a skillet of cornbread does not last long in our family. My husband puts some of it up before anyone gets their hands on it so he can have a piece every day for breakfast and supper for the next week.
Hi Jackie. Thank you for the comment, but actually I was born and raised in the South and haven’t lived anywhere else. If we want to get specific I’ve lived in LA, AR, and AL. Can’t get much more southern than that. Maybe your idea of “corn cake” is specific to a certain area in the South because when we hear corn cake we think of corn fritters and they contain actual kernels of corn. My family prefers sweet cornbread as a side dish and unsweetened cornbread for cornbread dressing and cornbread salad. We also prefer flour as none of us have a gluten intolerance.
Hi and thanks for the recipe! I have recently switched from a glasstop stove to a gas one and cant wait to bring out my cast iron pans! Will definitely be trying your recipe. I am a celiac but I will use my gf flour and so how it goes. Stay blessed!
I hope you enjoy the recipe!
I have currently switched from a glass pinnacle stove to a gasoline one and cant wait to bring out my cast iron pans! Will virtually be trying your recipe. i am a Celia but i can use my gf flour and so the manner it’s far going. live blessed! Thank you so much for your recipe!
You’re welcome! I hope you enjoy it!
Made it this morning and had some for breakfast with my girlfriend. Tried some butter/peanut butter/maple syrup on there, and ate some strawberries with it too. Good stuff! Simple, versatile, and fast.
I’m glad you enjoyed it!