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
Servings: 8 slices
- 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.
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.)
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.
Serve immediately or store in an air-tight container once cooled.
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.
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