Go Back Email Link
+ servings
A cast iron skillet with slices of cornbread in it.
Print Recipe Add to Collection
5 from 2 votes

Simply Sweet Skillet Cornbread Recipe

Sweet Skillet Cornbread is light, crumbly, and has a perfect crisp to the edges. It is a little sweet and that's what makes it so delicious.
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 salted butter, melted one stick, plus a little extra for coating your skillet. you can also use bacon grease, non-stick spray, or a light tasting oil.
  • 1 cup cornmeal if you use self-rising cornmeal, leave out the baking powder.
  • 1 cup all-purpose flour
  • 1/2 cup sugar if you want your cornbread to be really sweet, use up to 2/3 cup sugar.
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt I use kosher salt so I like to do an overflowing 1/2 tsp.
  • 1 cup buttermilk if you do not have buttermilk, use 1 cup milk + 2 tbsp distilled white vinegar.
  • 2 eggs

Instructions

  • First, preheat your oven to 375°F and place your skillet or baking dish in the oven to get nice and hot. I like to use a 12 inch cast-iron skillet. (Adding the cold batter to the hot pan will help you get crispy edges and a nice crust on your cornbread. )
  • Next, melt your butter and if you do not have buttermilk, prepare your "faux buttermilk" now by combining 1 cup of milk with 2 tablespoons of distilled white vinegar.
  • Combine all of your dry ingredients in a large bowl and mix until everything is evenly distributed - flour, cornmeal, sugar, baking soda, baking powder, and salt.
  • The next step is to whisk the eggs into your buttermilk or "faux buttermilk" using a fork. Make sure it is combined well and the eggs are whisked and broken up nicely.
  • Add the egg/buttermilk mixture and your melted butter to the dry ingredients. (Make sure that the butter has cooled off enough so that your eggs don't scramble/curdle.)
  • Fold gently, until the wet and dry ingredients are just combined. If you over-mix, your batter won't be able to rise and your cornbread will be flat.
  • Once mixed, carefully remove your hot skillet from the oven. Coat the skillet with butter, bacon grease, or a nonstick spray. (Don't use spray on cast-iron!)
  • Pour your batter into the hot skillet. It's okay if it makes sizzling sounds - that's what we want - and place the skillet back in the oven.
  • Bake for about 30 - 35 minutes at 375°F.
  • Cornbread is done 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 is pretty stiff when it is done, but it has a slight spring when you touch it.
  • Serve your cornbread immediately or store in an air-tight container once cooled.

Notes

Tips
  • To make this recipe without a skillet, you can use a pie pan, square baking dish, or muffin tins. Whatever pan you use, be sure to preheat it while you are preparing the recipe. This gives the cornbread those nice crispy edges that are so yummy.
  • Don't use a mixer when making cornbread - you want to be gentle with this batter to help it bake.
  • Again, do not overmix cornbread - you want to leave the dough nice and lumpy.
  • To adjust the sweetness in this cornbread, you can use less sugar (1/4 cup) or more sugar (2/3 cup.)
  • When storing cornbread leftovers, add a slice of another type of bread (such as a sandwich bread) or a sugar bear to the container to absorb excess moisture.
  • If you don't have buttermilk, combine 1 cup of milk with 1 - 2 tbsp of distilled white vinegar. (Some people say 1, I like to use 2.) Let this sit for 5 - 10 minutes, stirring occasionally, while you gather your ingredients and start preparing the recipe. It is ready to use when it starts to look like curdled milk.
FAQs
  • Why did my cornbread rise and then collapse?
    • Cornbread that rises quickly when you put it in the oven, then collapses and gets really dense as it cools is most likely overmixed. If you overmix your batter, the baking powder will start to rise too early and will cause the cornbread to puff up, then collapse. Leaving your dough a little lumpy will help the cornbread to rise slowly.
  • Why won't my cornbread rise at all?
    • Another common mistake with cornbread is using plain cornmeal without adding baking powder. Brands like Martha White have a self-rising cornmeal, but if you are just using plain old cornmeal, you need to add enough baking powder to help it rise.
    • Did you leave out buttermilk and just use plain milk? If you do not use buttermilk, you will need to swap out some of the baking powder for baking soda. Baking powder requires an acid to be activated - if you do not use buttermilk, the cornbread won't rise.
  • Can you use milk in place of buttermilk in cornbread?
    • If you do not use buttermilk, you will need to swap out some of the baking powder in the recipe for baking soda. Baking powder requires an acid to be activated - if you do not use buttermilk, the cornbread won't rise. If you do not have buttermilk, you can make a substitute by adding 2 tbsp of white vinegar to milk and letting it sit for a few minutes.
  • Why does cornbread get stuck to the pan?
    • Coating a pan in butter or spraying it with a non-stick spray is somewhat helpful, but adding cold batter to a preheated pan will really help crisp the edges of cornbread up right away so that it won't get stuck.
  • Can I make cornbread with a mixer?
    • I highly recommend mixing cornbread batter by hand. Using a mixer will cause overmixing and can prevent your cornbread from rising.
  • How mixed does cornbread batter need to be?
    • You want your batter to be lumpy, but not dry. Basically, combine the wet and dry ingredients by folding everything together a few times, then leave it alone.
Storage/Shelf-Life
Cornbread is best served the day it is baked. Once cooled, you can store it in an air-tight container. It should keep for 5 - 7 days, but it is best when it is fresh and warm and is best eaten within two or three days. Because cornbread is such a moist bread, it can grow mold really easily, so we have found that adding a slice of another bread to the container with it or using a sugar bear helps the bread stay fresh longer. Toast or microwave your cornbread for easy reheating.

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