Sweet Skillet Cornbread Recipe

Recipe By:Sara Gomez Posted on Updated on


The Ultimate Sweet Skillet Cornbread Recipe (Crispy Edges & Fluffy Centre)

The Ultimate Sweet Skillet Cornbread Recipe

Is there anything more comforting than the aroma of freshly baked cornbread wafting through your home? We think not. If you’ve been on a quest for that perfect slice—one with irresistibly crisp, golden edges and a wonderfully moist and tender centre—then your search is finally over. We are delighted to share our tried-and-true method for making the most incredible Sweet Skillet Cornbread Recipe you will ever have the pleasure of tasting.

This is more than just a recipe; it’s an invitation to create a moment of pure comfort. By baking it in a pre-heated cast-iron skillet, we achieve a sensational caramelised crust that gives way to a light, fluffy, and perfectly sweetened crumb. It’s straightforward enough for a casual weeknight but feels special enough for any gathering. Let’s head into the kitchen and bake something truly memorable together.

Why You’ll Love This Recipe

  • Unbeatable Crispy Edges: Using a hot cast-iron skillet is our secret weapon. It creates a fantastically crunchy, deep-golden crust that provides a delightful contrast in every single bite.
  • A Wonderfully Soft and Fluffy Crumb: The combination of buttermilk and melted butter ensures the cornbread is exceptionally tender and remains moist for several days. Say goodbye to dry, disappointing cornbread for good!
  • A Harmonious Sweet and Savoury Taste: We’ve carefully balanced the flavours to hit that perfect sweet spot. It’s sweet enough to be a treat yet savoury enough to accompany main courses like chilli or roasted meats.
  • Effortless to Make: With simple pantry ingredients and clear, easy-to-follow steps, this recipe is virtually foolproof. We’ll guide you so you can achieve brilliant results every time.

Ingredients

  • 150g (1 ¼ cups) fine yellow cornmeal
  • 150g (1 ¼ cups) plain flour
  • 100g (½ cup) caster sugar
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 large free-range eggs, lightly beaten
  • 240ml (1 cup) buttermilk
  • 115g (½ cup) unsalted butter, melted, plus extra for greasing

Essential Equipment for Cast Iron Cornbread

The key to that iconic cornbread crust is undoubtedly the pan it’s baked in. Although other oven-safe pans will work, nothing quite matches the performance of a seasoned cast-iron skillet. For this recipe, we find a 9 or 10-inch skillet works perfectly.

What makes cast iron so special? It’s all about superior heat retention and distribution. It heats up evenly and stays hot, meaning the batter begins to cook the instant it hits the sizzling butter. This immediate, powerful heat is precisely what forges the beautiful golden-brown crust that is the hallmark of an authentic Cast iron cornbread. If you don’t already have one, we truly believe it’s a worthwhile addition to any kitchen. You will also require a couple of mixing bowls, a whisk, and a spatula for this recipe.

Step-by-Step Instructions for Perfect Cornbread

Follow our method closely to be rewarded with a cornbread so delicious that everyone will be asking for your secret. Remember, preheating the skillet is the most vital step!

  1. Preheat Your Oven and Skillet: Pop your 10-inch cast-iron skillet into the oven, then preheat everything to 200°C (400°F). While that’s happening, you can melt the butter.
  2. Whisk the Dry Ingredients: In a large bowl, combine the cornmeal, plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Whisk them together thoroughly and form a well in the centre.
  3. Mix the Wet Ingredients: In another, smaller bowl, beat the eggs and buttermilk together until they are well combined and smooth.
  4. Combine and Prepare the Pan: Using oven mitts, very carefully take the hot skillet out of the oven. Add around two tablespoons of your melted butter into the skillet, swirling it to coat the bottom and up the sides. Pour the remaining melted butter into your buttermilk mixture and whisk it in.
  5. Form the Batter: Pour the wet ingredient mixture into the well you made in the dry ingredients. Use a spatula or wooden spoon to mix everything together until it is just combined. It’s crucial not to overmix; a few lumps are perfectly fine and contribute to a more tender texture.
  6. Hear the Sizzle: Promptly pour the batter into the hot, buttered skillet. You should be greeted by a satisfying sizzle—that’s the sound of your perfect crust beginning to form!
  7. Bake Until Golden: Return the skillet to the preheated oven and bake for 20 to 25 minutes. The cornbread is ready when it has turned a lovely golden-brown, the sides have started to pull away from the pan, and a skewer inserted into the middle comes out clean.
  8. Cool and Serve: Allow the cornbread to cool in the skillet for 10 to 15 minutes before you slice and serve it. This short rest helps the crumb to set properly.

Tips for the Best Southern Cornbread Experience

To truly elevate your cornbread from good to exceptional, keep these simple pointers in mind. They are the details that make all the difference.

  • A Light Hand is Key: We can’t say this enough—avoid the temptation to overmix the batter. Overworking the mixture develops too much gluten, which leads to a tough and dense cornbread. Just mix until you no longer see streaks of flour.
  • The Magic of Buttermilk: Buttermilk is essential. It adds a slight tang that beautifully complements the sweetness and, crucially, its acidity activates the bicarbonate of soda, resulting in a supremely tender crumb. If you don’t have any, you can make a substitute by mixing 1 tablespoon of lemon juice or white vinegar with 240ml of whole milk and letting it stand for 10 minutes.
  • Heat is Your Friend: The preheated skillet is fundamental to this recipe’s success. Please don’t skip this part! The initial sizzle when the batter hits the hot pan is what creates that desirable, crispy exterior on this classic Southern cornbread.

How to Serve Your Buttery Cornbread

One of the finest qualities of this Buttery cornbread is its sheer versatility. It is absolutely divine served warm, sliced into generous wedges directly from the skillet, and topped with an extra knob of butter and a drizzle of golden honey or maple syrup. It’s perfect for breakfast, as a comforting snack, or as a side dish to a more substantial meal.

We especially enjoy pairing it with hearty dishes like beef chilli, smoky pulled pork, or a rich stew. The sweet, soft crumb is also wonderful for soaking up flavourful sauces from dishes like our Garlic Parmesan Chicken Pasta Recipe, adding a fantastic contrast in texture.

Variations on this Easy Cornbread Recipe

After you’ve perfected the original version, we encourage you to experiment! This Easy cornbread is an excellent base for a wide range of flavour additions. Here are a few of our favourite ideas to inspire you:

  • Cheesy Jalapeño Cornbread: For a savoury kick, gently fold in 100g of grated mature cheddar and one or two finely diced jalapeños (remove the seeds for a milder heat) just before baking.
  • Sweetcorn and Chive Cornbread: Stir in 150g of tinned or frozen sweetcorn (ensure it’s drained and thawed) along with 2 tablespoons of freshly chopped chives for added moisture and a lovely savoury note.
  • Maple Bacon Cornbread: For a truly indulgent variation, add 4-5 strips of crispy, crumbled bacon to the batter. You can also replace half the sugar with maple syrup for a deeper, more complex sweetness.

Although it’s a natural partner for Southern-style cooking, this cornbread is wonderfully adaptable and can even stand up to the bold, sweet, and savoury notes in meals like our Sticky Chicken Rice Bowls.

Storing and Reheating Your Cornbread

Should you be fortunate enough to have any leftovers, you can keep the cornbread at room temperature for up to two days. To maintain its moisture, wrap it well in cling film or place it in an airtight container. For longer-term storage, it freezes beautifully. Simply wrap individual slices in cling film and pop them into a freezer-safe bag, where they will keep for up to three months.

When you’re ready to enjoy it again, reheat the slices in an oven preheated to 160°C (325°F) for around 10 minutes, or until fully warmed through. This will help restore its lovely texture and fresh-from-the-oven taste.

FAQ

Q: Is a cast-iron skillet essential for this recipe?
A: While we firmly believe a cast-iron skillet yields the best crust, you can certainly still make this recipe without one. A 9-inch round cake tin or another heavy-based, oven-safe frying pan will also work. The key is to preheat your chosen pan with the butter inside, just as the recipe directs. The final texture may be a little different, but your cornbread will still be incredibly tasty.

Q: How does this compare to traditional Northern or Southern cornbread?
A: Traditional Southern cornbread typically contains little or no sugar and is often made without wheat flour, giving it a denser, more savoury character. In contrast, Northern-style cornbread tends to be sweeter, fluffier, and more cake-like. Our recipe is a delightful hybrid that captures the best of both traditions—it has the sweetness and tender crumb of the Northern style but uses the classic Southern skillet-baking technique.

Q: What causes cornbread to be dry and crumbly?
A: The two main reasons for dry cornbread are usually overmixing the batter and overbaking. Be sure to mix your ingredients only until they are just incorporated—a lumpy batter is a good sign! Also, check for doneness at the lower end of the baking time. As soon as a skewer inserted into the centre comes out clean, it’s time to take it out of the oven. Letting it rest in the pan also helps retain moisture.

Q: Does the type of cornmeal matter?
A: Yes, it will affect the final texture. We call for fine yellow cornmeal to create a softer, more cake-like crumb. Using a medium-grind cornmeal will result in a more traditional, slightly gritty texture that many people enjoy. A coarse-grind cornmeal (polenta) will produce a much crunchier and more rustic cornbread. For a deeper dive into the varieties, this guide from The Spruce Eats is very helpful.

Your New Favourite Cornbread Awaits

And there we have it—our complete guide to baking the perfect sweet skillet cornbread. With its signature crispy crust and a wonderfully moist, buttery centre, we are certain this recipe will become a treasured staple in your kitchen. It’s a wonderful example of how simple ingredients can come together to make something truly comforting and special.

Now it’s your turn. Go ahead, grab your skillet, and let the baking begin! We have no doubt you will adore this cornbread from the very first slice. We would be thrilled to hear how you get on, so feel free to leave us a comment and a rating below. Happy baking!

Recipe Card


Sweet Skillet Cornbread Recipe


Pin Recipe
Prep: 10 mins
Cook: 20-25 mins
Serves: 4

Ingredients

  • 150g (1 ¼ cups) fine yellow cornmeal
  • 150g (1 ¼ cups) plain flour
  • 100g (½ cup) caster sugar
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 large free-range eggs, lightly beaten
  • 240ml (1 cup) buttermilk
  • 115g (½ cup) unsalted butter, melted, plus extra for greasing

Instructions

  1. Preheat Your Oven and Skillet: Pop your 10-inch cast-iron skillet into the oven, then preheat everything to 200°C (400°F). While that’s happening, you can melt the butter.
  2. Whisk the Dry Ingredients: In a large bowl, combine the cornmeal, plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Whisk them together thoroughly and form a well in the centre.
  3. Mix the Wet Ingredients: In another, smaller bowl, beat the eggs and buttermilk together until they are well combined and smooth.
  4. Combine and Prepare the Pan: Using oven mitts, very carefully take the hot skillet out of the oven. Add around two tablespoons of your melted butter into the skillet, swirling it to coat the bottom and up the sides. Pour the remaining melted butter into your buttermilk mixture and whisk it in.
  5. Form the Batter: Pour the wet ingredient mixture into the well you made in the dry ingredients. Use a spatula or wooden spoon to mix everything together until it is just combined. It’s crucial not to overmix; a few lumps are perfectly fine.
  6. Hear the Sizzle: Promptly pour the batter into the hot, buttered skillet. You should hear a satisfying sizzle as the crust begins to form.
  7. Bake Until Golden: Return the skillet to the preheated oven and bake for 20 to 25 minutes, or until golden-brown and a skewer inserted into the centre comes out clean.
  8. Cool and Serve: Allow the cornbread to cool in the skillet for 10 to 15 minutes before you slice and serve it.
Nutrition (per serving):
Calories: 639,
Carbs: 86 g,
Protein: 12 g,
Fat: 28 g


Hi, I’m Sara, a food lover and home cook sharing easy, tasty, and comforting recipes for every day. From soft breads to sweet desserts, every dish here is made with love and simple ingredients. Cook. Taste. Enjoy.

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