Sweet Skillet Cornbread : Sweet Skillet Cornbread Recipe

My Favorite Pan

I always use my cast iron skillet for this. It was my mother’s. That pan has seen a thousand meals. It makes the crust so golden and crisp. I still smile when I pull it from the cupboard.

Why does this matter? That pan heats evenly. It gives the cornbread a perfect texture. Every bite is just right. Do you have a favorite piece of kitchen equipment? I’d love to hear about it.

Mixing With Care

Making this is simple. First, mix all your dry things in a big bowl. Cornmeal, flour, sugar, baking powder, and salt. Give it a good stir with a spoon.

Then add all the wet things. The oil, melted butter, honey, eggs, and half-and-half. Now, here is the secret. Stir it just until it is wet. A few lumps are just fine. Over-mixing makes it tough.

The Waiting Game

Pour your batter into the greased skillet. The oven should be nice and hot at 350 degrees. Now you wait. It bakes for about 40 minutes.

Start watching at 35 minutes. You want a golden top with little cracks. A toothpick poked in the center should come out clean. Fun fact: The half-and-half makes it extra tender and rich. Doesn’t that smell amazing?

Why This Recipe Works

This cornbread is a wonderful mix. It is a little sweet from the honey. But it is still sturdy from the cornmeal. It holds a pat of butter so well.

Why does this matter? Food should make you feel good. This recipe is about balance. It is a treat, but it feels like home. Do you prefer your cornbread sweet or more plain?

Serving With Love

Take it from the oven. Let it sit just a minute. I still laugh at this. My grandson cannot wait. He always tries to cut a piece too soon!

Serve it warm. A drizzle of honey is my favorite. It is also perfect at room temperature. What is your favorite thing to eat with cornbread? Soup? Chili? Or just by itself?

Ingredients:

Ingredient	Amount	Notes
cornmeal	1 cup
all purpose flour	3 cups
granulated sugar	¾ cup
baking powder	2 Tablespoons
salt	1 teaspoon
canola oil	⅔ cup
butter	⅓ cup	melted
honey	4 Tablespoons
eggs	4 large	beaten
half and half	2 ½ cups

My Sweet Skillet Cornbread Story

Hello, dear! Pull up a chair. Let’s talk about cornbread. My grandma made it in a big black skillet. That skillet is now mine. I think it makes the crust extra crispy. I still laugh at that. My brother would always swipe the first piece. He said the first bite was the best. I have to agree with him. Doesn’t that smell amazing? This recipe is sweet and tender. It is perfect with soup or chili. Or just with a big pat of butter. Let me show you how simple it is.

Step 1

First, turn your oven to 350 degrees. Get your trusty cast iron skillet ready. I give mine a light spray with cooking oil. This keeps everything from sticking. My grandma never measured the spray. She just gave it a quick puff. I do the same thing now. It feels like a little kitchen secret.

Step 2

Now, grab a big mixing bowl. Stir your dry things together. That’s the cornmeal, flour, sugar, baking powder, and salt. Just swirl your spoon around. Make sure everything is friends. I once forgot the baking powder. The cornbread was as flat as a pancake! (My hard-learned tip: always check your baking powder is fresh!)

Step 3

Next, pour in all the wet ingredients. Add the oil, melted butter, honey, eggs, and half and half. The honey will slide right out if you warm the spoon first. Stir everything gently. Stop as soon as you see no more dry flour. A few little lumps are just fine, I promise.

Step 4

Pour your batter into the warm, greased skillet. It will look so golden and promising. Slide it into the hot oven. Now, set your timer for 35 minutes. This is when you need to watch it. It should be golden and have little cracks on top. How do you know it’s done? Share below! The true test is a clean toothpick.

Step 5

Carefully take your beautiful cornbread from the oven. Let it sit for just a minute. Then, cut a big slice. Serve it warm. I love mine with extra honey drizzled on top. The butter melts right into all those little holes. It tastes like a hug. Enjoy it while it’s warm, if you can wait.

Cook Time: 40-45 minutes
Total Time: 55 minutes
Yield: About 14 servings
Category: Bread, Side Dish

Three Fun Twists to Try

This cornbread is wonderful just as it is. But sometimes, it’s fun to play. Here are three easy ideas. They make it special for any day. I tried the berry one last summer. The kids loved finding sweet surprises in every bite.

Berry Burst

Gently fold a cup of fresh blueberries into the batter. They pop with juicy flavor.

Herb Garden

Add two tablespoons of chopped fresh rosemary. It smells so good and savory.

Cheesy Comfort

Mix in a whole cup of shredded cheddar cheese. It gets all melty and wonderful.

Which one would you try first? Comment below!

How to Serve Your Creation

This cornbread makes any meal feel cozy. For dinner, I serve it with a big bowl of chili. The sweet bread balances the spicy beans perfectly. It’s also wonderful with a simple pot of soup. Try it with a fresh green salad, too. The crunch from the salad is so nice with the soft bread.

For drinks, I have two favorites. A cold glass of milk is the classic choice. It just goes together. For the grown-ups, a chilled amber ale is lovely. The malty taste pairs so well with the honey. Which would you choose tonight?

Keeping Your Cornbread Cozy

Let’s talk about keeping your cornbread happy. First, let it cool completely. Wrap it tightly in plastic or foil. It will stay fresh on the counter for two days. For longer storage, the fridge is your friend. It will last about a week there.

You can freeze it, too! Slice it first for easy grabbing. Wrap slices in plastic, then pop them in a freezer bag. I once froze a whole loaf. It was harder to thaw just a piece! Batch cooking matters because a warm treat is always ready. Reheat a slice in the toaster or a warm oven. Have you ever tried storing it this way? Share below!

Cornbread Troubles? Easy Fixes Here

Is your cornbread too dry? You might have over-mixed the batter. Stir just until the flour disappears. I remember when my first batch was crumbly. I learned to be gentle. This matters for a tender, soft crumb.

Is the middle not cooking? Your skillet might be too full. Use the right size pan. The batter should only fill it halfway. Is the top pale? Move the rack up in your oven. This helps the top get that perfect golden color. Which of these problems have you run into before?

A good bake builds your kitchen confidence. It also makes the flavor just right. Fun fact: A hot, well-seasoned cast iron skillet gives the bottom a wonderfully crispy crust.

Your Cornbread Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use a gluten-free flour blend instead of all-purpose flour.

Q: Can I make the batter ahead?
A: It’s best baked right away. But you can mix dry and wet ingredients separately overnight.

Q: What if I don’t have half and half?
A: Whole milk works. For richness, add an extra tablespoon of melted butter.

Q: Can I make a smaller batch?
A: Absolutely. Just cut all the ingredients in half. Use a smaller skillet, too.

Q: Any optional tips?
A: For extra sweetness, brush the top with honey right after baking. Which tip will you try first?

From My Kitchen to Yours

I hope this cornbread fills your home with a sweet, warm smell. It is a simple joy to bake and share. I would love to see your beautiful results. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I always look at your photos. They make my day.

Happy cooking!

—Anna Whitmore.