Cornbread in a cast iron skillet with a red and white dish towel on a gray wood background.
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Simply Sweet Skillet Cornbread Recipe

The perfect accompaniment to any meal. This cornbread is sweet, crumbly, and has a perfect crisp to the edges.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Bread, Side Dish
Cuisine: American, Southern
Keyword: bread, cornbread, skillet, southern
Servings: 8 slices
Calories: 318kcal
Author: Kari
Cost: $5

Equipment

Ingredients

  • 1/2 cup butter One stick, salted or unsalted.
  • 1/2 cup sugar, white If you want your cornbread to be really sweet, use up to 2/3 cup sugar.
  • 2 eggs
  • 1 cup buttermilk Or use 1 cup milk + 1 - 2 tbsp distilled white vinegar.
  • 1 cup cornmeal, self-rising
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt I use kosher salt so I like to do an overflowing 1/2 tsp.

Instructions

  • Preheat your oven to 375°F. (If you are NOT using a skillet, put your pan in the oven now.)
  • Melt half a cup or 1 stick of butter in your cast-iron or oven-safe skillet. Allow it to melt a little and begin to brown.
  • Once melted, stir in 1/2 - 2/3 cup sugar and continue mixing until it dissolves.
  • Whisk your two eggs in a small bowl. Next, you are going to temper your eggs. Add a spoonful of the hot butter and sugar mixture to your eggs and whisk together. Add another, larger amount of the butter mixture to your eggs, a quarter to half a cup. Whisk again, then add this mixture to your skillet. Heating the eggs slowly like this will prevent your eggs from scrambling up the second they hit the pan.
  • Next, add 1 cup of buttermilk and mix well. (If you do not have buttermilk, you can quickly make your own at home with regular milk and distilled white vinegar.)
    Quick buttermilk in a pyrex cup.
  • Next, add the remainder of the dry ingredients - 1 cup of cornmeal, 1 cup of all-purpose flour, 1/2 a teaspoon of salt, and 1/2 a teaspoon of baking soda. Whisk and stir until well combined.
  • Once fully mixed, place skillet in the oven and bake for about 35 minutes at 375 °F.
  • Remove from the oven once the edges pull away from the pan and the top makes a knocking sound when you tap it. If you poke the cornbread, it should not sink in. Cornbread does not have quite the same spring back as a muffin, cake, or bread. It is pretty stiff when it is done.
    Cornbread in a cast iron skillet with a red and white dish towel on a gray wood background.
  • Serve immediately or store in an air-tight container once cooled.

Notes

To make this recipe without a skillet, use a pie pan, square baking dish, or muffin tins. Grease and preheat the pan to help the batter curl away from the edges. Combine ingredients in a bowl and pour into pan.
To make your own buttermilk, combine 1 cup of milk with 1 - 2 tbsp of distilled white vinegar. Let sit for 5 - 10 minutes while you gather ingredients. It is ready when it starts to look like curdled milk.

Nutrition

Serving: 1slice | Calories: 318kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 374mg | Potassium: 136mg | Fiber: 2g | Sugar: 14g | Vitamin A: 463IU | Calcium: 46mg | Iron: 2mg