Sweet Cornbread Recipe in a Cast Iron Skillet

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Sweet Cornbread Recipe in a Cast Iron Skillet has a moist crumb, crispy edges, and a sweet flavor. This simple side dish comes together in minutes, and pairs well with soups, chili, and a variety of casseroles!

Make my Cornbread Tamale Pie for another take on cornbread!

Side view of a slice of sweet buttermilk cornbread with a skillet in the background.

Northern Cornbread Recipe

Can I get an AMEN for Sweet Buttermilk Cornbread (aka Northern Cornbread)? 🙂

While I’ve been on the Tex-Mex bandwagon for years now, I’m a Midwestern girl at heart. I still love Miracle Whip in my potato salad, brown sugar in my baked beans, and sugar in my cornbread. Believe me, I’ve tried several methods of cutting the sweet from certain foods.

In my observations, the South uses jalapeños in EVERYTHING (and now I do too, except for this cornbread!) and the North uses sugar in EVERYTHING. Maybe it’s slowly changing, but the difference is real. Like really REAL.

I’ve been working on this cornbread for awhile now. I’ve tried it with jalapeños and cheddar, with bacon and cheddar, with less sugar, with honey replacing the sugar, and then THIS. Just sugar and the other standard ingredients.

I just could NOT develop a taste for the others. It has to be slightly sweet. And plain. With NO cheddar, jalapeños, or bacon. Trust me when I say that this one is our favorite cornbread recipe and will soon be yours too!

Two slices of skillet cornbread with a jar of honey.

Why This Recipe Works:

  1. SUPER SIMPLE. You really can have this on your dinner table in 45 minutes!
  2. LOVELY TEXTURE. It has a tender crumb and a crispy crust, and using the cast iron method is our favorite way to cook it now!
  3. DELICIOUS – obviously! If you’re more of a southern cornbread recipe type of person, please give this one a try next time!

Ingredients Used

Wet Ingredients:

  • melted unsalted butter
  • sugar
  • eggs
  • buttermilk
  • vanilla

Dry Ingredients:

  • baking powder
  • salt
  • all-purpose flour
  • yellow cornmeal
The cornbread ingredients in small bowls.

For this easy recipe, you’ll need a cast-iron skillet, a large bowl, a whisk, and an airtight container for leftover cornbread (if you have any)!

Using a cast iron pan instead of a regular baking dish will result in crispy edges and makes a perfect side for all the things. But that being said, a square (8×8) dish works in a pinch.

How to make Sweet Buttermilk Cornbread:

Step 1
Prep. Preheat your oven to 375 degrees. Spray a cast iron skillet with baking spray.

Step 2
Whisk together the wet ingredients. In a mixing bowl, combine the (slightly cooled) melted butter and sugar, and mix well. Quickly add the eggs, buttermilk, and vanilla, and mix again.

Step 3
Add Dry Ingredients. To the bowl, add the flour, cornmeal, salt, and baking powder. Stir to combine.

Step 4
Add to skillet. Pour the batter into the prepared skillet, using a spatula to smooth evenly to all sides.

Step 5
Bake. Bake this easy skillet cornbread for approximately 25 minutes, or until done in the center and golden brown on top. The cooking time may vary depending on your oven.

Step 6
Serve. Cut the cornbread into nine equal pieces and serve with a dollop of butter and a drizzle of honey (or syrup!), if desired.

Have you tried syrup on your cornbread? My dad always added the dark Karo Syrup to his and I gotta say, it’s good!

Side view of a slice of cornbread with a hand drizzling honey on top.

Possible Variations to this Recipe:

  • Instead of yellow, you could use white cornmeal.
  • Try vegetable oil instead of butter.
  • Add some corn kernels to the batter.
  • Add a cup of sugar instead of 2/3 cup – only if you like it EXTRA sweet.
  • Use a combo of milk and sour cream (instead of the buttermilk).
Side view of a slice of just baked cornbread.
A small plate of a wedge of sweet cornbread with butter and a honey tool.

Kitchen Tools Used: (affiliate links)

Side view of a slice of sweet cornbread with some butter.

Sweet Cornbread Recipe in a Cast Iron Skillet

Sweet Cornbread Recipe in a Cast Iron Skillet has a moist crumb, crispy edges, and a sweet flavor. This simple side dish comes together in minutes, and pairs well with soups, chili, and a variety of casseroles!
4.88 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 pieces
Calories: 340kcal
Author: Sue Ringsdorf

Ingredients

  • 1/2 cup unsalted butter
  • 2/3 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 Tablespoon baking powder

Instructions

  • Prep. Preheat your oven to 375 degrees. Spray a cast iron skillet with baking spray.
  • Whisk together the wet ingredients. In a mixing bowl, combine the melted butter and sugar, and mix well. Add eggs, buttermilk, and vanilla, and mix again.
  • Add Dry Ingredients. To the bowl, add the flour, cornmeal, salt, and baking powder. Mix well.
  • Add to skillet. Pour the batter into the prepared skillet, using a spatula to smooth evenly to all sides.
  • Bake. Bake this easy skillet cornbread for approximately 25 minutes, or until done in the center and golden brown on top. The cooking time may vary depending on your oven.
  • Serve. Cut the cornbread into nine equal pieces and serve with a dollop of butter and a drizzle of honey (or syrup!), if desired.

Notes

Possible Variations to this Recipe:

  • Instead of yellow, you could use white cornmeal.
  • Try vegetable oil instead of butter.
  • Add some corn kernels to the batter.
  • Add a cup of sugar instead of 2/3 cup – only if you like it EXTRA sweet.
  • Use a combo of milk and sour cream (instead of the buttermilk).

Nutrition

Calories: 340kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 199mg | Potassium: 295mg | Fiber: 2g | Sugar: 19g | Vitamin A: 472IU | Calcium: 114mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

10 Comments

  1. I made this recipe today as I prefer a sweet cornbread. One of the best I have ever had! It is soft not crumbly, nice and sweet. I added a bit of sugar tot he top before baking. Even my husband who is not a fan of cornbread enjoyed it.

    Thank you!

    1. Suebee Homemaker says:

      Hi Sue! I’m so glad you enjoyed the cornbread. Thanks so much for your feedback! 🙂

  2. Danalea Warrick says:

    Great flavor Sue! Perfect with my chili!

    1. Suebee Homemaker says:

      So great to know, Danalea! Enjoy!

  3. This is fabulous!! Took it to a Thanksgiving gathering and got rave reviews. Will make it again and again!!

    1. Suebee Homemaker says:

      Thanks Shari! I’m so glad your friends enjoyed it! 🙂

  4. This looks yummy but I’m from Tennessee!!! We don’t put no darn sugar in cornbread!!!! But I would love to try it!!!!

    1. Suebee Homemaker says:

      I figured I’d get a response out of you, Suzanne!! I totally understand. 🙂

  5. Amen ????! Pass the Cornbread PlEaSe. ❤️

    1. Suebee Homemaker says:

      Haha!! 🙂

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