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Sweet Cornbread Recipe

This post may contain affiliate links. Read my disclosure policy.

Sweet Cornbread Recipe

For most people living in the South, cornbread is pretty much a staple at the dinner table. During the winter my husband thinks it’s impermissible to make chili without also making cornbread. Now, I love a good batch of Jalapeno Cornbread, but with two little kids in the house, that’s not an option for us right now. So instead I make this yummy, sweet cornbread recipe. I know, sweet cornbread is very uncharacteristically Texan but trust me it’s SO good!

I also think there is nothing better than cornbread cooked in a cast iron skillet. Using a hot skillet helps distribute the heat more evenly. Plus the heat sears the cornbread batter and makes the sides golden and crispy. Yum! Cast iron skillets take cornbread to a whole new level. Regular pans just don’t compare.

This Sweet Cornbread recipe is a family favorite and my husband actually prefers this to any of my other cornbread recipes. It has just enough sugar to give it a hint of sweetness without being overly sweet. My boys beg for this recipe on a daily basis and always scarf their dinner down knowing a big fat piece is waiting for them.

4.6 from 8 reviews
Sweet Cornbread
 
Save Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: Shellie Deringer
Ingredients
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ⅔ cup white sugar
  • 1 teaspoon salt
  • 1 Tablespoon + ½ teaspoon baking powder
  • 1 egg
  • 1 cup milk
  • ⅓ cup vegetable oil
Instructions
  1. Preheat oven to 400 degrees.
  2. Spray or lightly grease a 9 inch round pan or skillet
  3. If using a cast iron skillet, put it in the oven while the oven preheats.
  4. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
  5. Stir in egg, milk and vegetable oil until well combined.
  6. Pour batter into prepared pan or hot skillet
  7. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean. I find the time is closer to 20 minutes with a skillet and 25 with a regular pan.
  8. Optional: Once out of the oven, I like to take about a ⅛ tbsp pat of butter and rub it all over the top of the cornbread and let it melt in.
3.2.2929

If you don’t already have a cast iron skillet, you need to get one. You’ll thank me later. Here’s a 10″ Lodge Pre-Seasoned Skillet for all of you cast iron newbies. If you already have a small skillet, consider adding a larger one to your collection. This is a 12″ Lodge Pre-Seasoned Skillet that has fabulous reviews and is a best seller. These pre-seasoned skillets are perfect since you don’t have to worry about seasoning it yourself. Also, be sure you grab one of these silicone hot handle skillet sleeves. Skillets can get hot and this little sleeve will help prevent you from burning yourself on the handle.

Sweet Cornbread Recipe

This post may contain affiliate links. Please read my disclosure policy for more information.

Love it? Share it! 14 Comments

Comments

  1. Terri says

    March 16, 2015 at 5:04 pm

    You grew up eating cornbread made in a cast-iron Texas-shaped pan. Remember choosing which part of Texas you wanted on your plate? I loved El Paso and the Panhandle to get 3 crunchy edges.

    Reply
  2. Jamie says

    March 16, 2015 at 10:11 pm

    LOVE the new look! And this corn bread needs to get in my belly!

    Reply
  3. Jen C. says

    May 1, 2016 at 4:40 pm

    This was a great recipe! Foolproof and my entire family loved it. Almost as easy as mixing up a box of Jiffy! Plus, there were plenty of leftovers. Will be making this again!

    Reply
  4. bonnie says

    August 5, 2016 at 2:39 pm

    We just had Cornbread this morning, after yesterday’s bacon in the fry pan. It’s a wonderful bake in the cast Iron and if you make it right away, the cornbread has a wonderful crackle and there is no need to scrub the fry pan. It wipes clean. The bacon fat is used instead of Butter or Marg in the recipe!

    Reply
  5. beatrice says

    June 18, 2017 at 9:47 am

    i love it, made it several times. thank you for sharing. Bea

    Reply
  6. Kimberly Page says

    January 14, 2018 at 9:17 am

    This recipe is AWESOME! Way better than a box of Jiffy ever thought about being. Thanks fo a keeper recipe. Goes fantastic with my collard soup with rice recipe

    Reply
    • Shellie says

      January 14, 2018 at 6:44 pm

      Yay! I’m so glad you like it.

      Reply
    • Terry C. says

      March 11, 2019 at 5:59 pm

      Where’s your rice & collard green recipe? Would love to have it!☺

      Reply
  7. Dave Noble says

    October 28, 2018 at 7:48 am

    Loved this recipe. My grandmother’s recipe is very similar except for one addition: After pouring the batter into the skillet, drizzle a little honey around on top before baking. It bakes into the top and makes it just a little more special.

    Reply
  8. Mary Perez says

    March 18, 2019 at 3:36 pm

    I lost my first comment. To sum it up in a nutshell, this is absolutely the BEST cornbread ever. I am making it again tonight. I hop I remember to take a picture to show how beautiful it is when it comes out of the oven. If you like sweet cornbread this is the best recipe EVER. If I could give it more stars than 5 I would.

    Reply
  9. Dawn-Marie Arquette says

    November 21, 2019 at 3:27 pm

    I just made it! YUMMY!

    Reply
  10. Mary-Margaret Perez says

    May 2, 2020 at 12:40 pm

    I’ve made this numerous times. I find the cornbread crumbles easily so I upped the eggs to 2. Best cornbread ever. I rate this 5 but the stars won’t let me.

    Reply
  11. Jo says

    August 3, 2021 at 12:25 pm

    Delicious! Never eaten or made cornbread before but gave this a whirl and it was lovely! Thank you l.

    Reply

Trackbacks

  1. Slow Cooker Steak Chili - NeighborFood says:
    October 2, 2018 at 6:01 am

    […] I like my cornbread on the sweeter side and made in a cast iron skillet. I recently made this sweet skillet cornbread recipe, and it was super easy and […]

    Reply

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