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!
Course Side Dish
Cuisine American
Keyword buttermilk cornbread, sweet buttermilk cornbread, the best cornbread recipe
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8pieces
Calories 340kcal
Author Sue Ringsdorf
Ingredients
1/2cupunsalted butter
2/3cupsugar
2largeeggs
1cupbuttermilk
2teaspoonsvanilla
1cupcornmeal
1cupall-purpose flour
1/2teaspoonsalt
1Tablespoonbaking 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).