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This skillet cornbread recipe is light and fluffy and so easy to make it’s the perfect side dish for any meal! Made with butter and sugar you get a perfectly moist and sweet cornbread recipe your family will love. Unlike many cornbread recipes, this one uses no buttermilk but it’s easy to swap out if you prefer to use it.
I wasn’t a big fan of cornbread growing up, I always thought it was a bit bland, dry and crumbly.
But when I got married my hubby loved cornbread, specifically sweet cornbread so I was determined to come up with a recipe that we would both love.
See growing up the cornbread I had didn’t have any (or very little) sugar in it and to me that makes all the difference.
It wasn’t until I had a fluffy, sweet cornbread slathered in butter and honey did I realize what I had been missing!
Tips For Making Cornbread In A Skillet
Why Cast Iron Is Perfect For Baking Cornbread In
Cast iron holds heat really well, so while it may take a little longer to warm up then other pans you’ll find that things cook faster.
To get the perfect crust on your cornbread cooking in a cast iron skillet is the best!
The trick is to pre-warm the pan first. You can do this on the stovetop but I like to simply place it inside the oven to warm up as I’m getting the batter ready.
When you pour the batter into that heat pan the bottom starts to cook right away forming a nice crunchy crust. This locks in the moisture in the cornbread and helps to keep it nice and fluffy on the inside.
What Do You Use To Grease A Pan For Cornbread?
You can lightly coat a cast iron skillet with vegetable oil and place it into the oven to warm up. This makes a really good non-stick surface as long as your pan has already been well seasoned.
You can also use butter if you prefer. Just place 1 tablespoon of butter into the pan and place it into a preheated oven for a few minutes until the butter has melted. Then spread it around the bottom and sides of the skillet.
Can I Use A Regular Pan Instead Of A Cast Iron Skillet?
Yes, you sure can! Baking in cast iron is honestly my favourite way to go. It’s slower to heat up but holds on to the heat better than most other types and when it’s seasoned right is a perfect non-stick pan.
But they are heavy to lift and not everyone has them on hand.
You can use any oven-safe dish to bake this cornbread in from a 9×13 pan to a round casserole dish. Glass pans are my next top choice. You will probably have to increase the baking time by 5 to 10 minutes.
How To Make Skillet Cornbread
Ingredients In Cornbread
- Vanilla extract
- Melted butter
- Baking Powder
Preheat your oven to 350 F, oil your cast iron skillet and place it into the oven to warm up.
In a medium-sized mixing bowl combine the cornmeal, flour, sugar, baking powder and salt until mixed well and set aside.
In a large mixing bowl combine the eggs, milk, vanilla and melted butter and whisk together.
Start adding a little of the dry ingredients to the wet ingredients while mixing together.
Take care not to over mix the cornbread batter, it should look a bit lumpy. If you mix it until it’s smooth the bread won’t be as tender.
Remove the skillet from the oven and pour the batter into it, smoothing out the top.
Then place the cornbread into the oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
The top should look a lovely golden brown color.
Cut it into squares or wedges and serve with soft butter.
Skillet Cornbread Ideas
This is a basic cornbread recipe and you can change it up easily with many flavors:
- 1 cup of shredded cheddar cheese
- 1 tablespoon of dried rosemary
- A few slices of bacon crumbled
- Fresh corn kernels
- 1-2 jalapenos
We love this cornbread recipe so much that I often make a double batch and never have any leftovers!
What Can You Serve Cornbread With?
Oh goodness, you can serve cornbread with just about anything or on its own with some softened butter and honey for a snack.
Try these ideas:
- 4 eggs
- 1 cup milk
- 1 tsp. vanilla extract
- 3/4 cup melted butter
- 1 cup cornmeal
- 2 cups all-purpose flour
- 1 cup sugar
- 1 Tbs. baking powder
- 1 tsp. salt
- Preheat your oven to 350F, grease the skillet and place in the oven to warm up.
- In a medium-sized mixing bowl combine the flour, cornmeal sugar, baking powder and salt and mix well.
- In a large mixing bowl combine the eggs, milk, melted butter, and vanilla and mix well.
- Slowly stir the dry ingredients into the wet ingredients and mix until combined but still lumpy.
- Pour into your hot skillet and bake for 30 to 35 minutes or until golden brown on top and a toothpick comes out clean in the center.
- If you prefer a little tang to your cornbread then simply substitute the milk for buttermilk.
- If you don't have a cast iron skillet you can use any oven-safe pan including a 9x13 baking pan. It may take an extra 5 to 10 minutes to cook.
Amount Per Serving: Calories: 472Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 141mgSodium: 668mgCarbohydrates: 63gFiber: 2gSugar: 25gProtein: 9g
Nutrition information isn't always accurate, this information is for informational purposes only please consult a nutritionist for more information and guidance.
Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.