Sweet Skillet Cornbread Recipe
This Sweet Skillet Cornbread Recipe is soft, moist and just sweet enough, with golden edges from baking in a cast iron skillet. Made with both sugar and honey, plus butter, oil and half and half, it has a tender texture that is a little softer and sweeter than traditional cornbread.
If you have someone in your family who says they do not like cornbread because it is too dry or crumbly, this is the recipe to try. It has been a family favorite in our house for years, especially with a little butter or an extra drizzle of honey while it is still warm.
Why You’ll Love This Sweet Skillet Cornbread
There is a lot to love about this easy homemade cornbread, but these are a few of the reasons we make it again and again.
- Soft and moist: Butter, oil and half and half help create a soft, tender cornbread instead of a dry, crumbly one.
- Perfectly sweet: Granulated sugar and honey give this cornbread plenty of sweetness without completely turning it into dessert.
- Easy to make: The batter comes together quickly with simple ingredients and very little prep.
- Crisp golden edges: Baking cornbread in a cast iron skillet gives the outside beautiful golden edges while the center stays soft.
- Pairs with so many meals: Serve it with chili, soup, BBQ, chicken, steak or almost any comfort food dinner.
Ingredients You’ll Need
You will find the complete ingredient amounts in the printable recipe card below, but here are a few notes about the ingredients that make this sweet skillet cornbread so good.
Cornmeal
Cornmeal gives cornbread its familiar corn flavor and texture. This recipe uses a combination of cornmeal and all purpose flour, which creates a softer texture than cornbread made with a higher ratio of cornmeal.
All Purpose Flour
Using more flour than cornmeal is one of the reasons this cornbread is so soft and tender. It gives the finished bread a lighter, more cake like crumb.
Granulated Sugar
This is definitely a sweet cornbread recipe, so sugar is an important ingredient. It adds sweetness and also helps with browning.
Honey
Honey adds another layer of sweetness along with its own flavor. I also love serving warm slices with a little extra honey drizzled over the top.
Butter and Canola Oil
I use both instead of choosing one or the other. Butter adds flavor while oil helps keep the cornbread moist and tender.
Eggs
Eggs help hold everything together and add richness to the batter.
Half and Half
Half and half makes this cornbread especially rich and tender. It is one of the ingredients that helps give this recipe its soft, moist texture.
How to Make Sweet Skillet Cornbread
This homemade sweet cornbread is incredibly simple to prepare.
1. Prepare Your Skillet
Preheat your oven to 350°F and lightly grease your cast iron skillet.
2. Combine the Dry Ingredients
In a large mixing bowl, stir together the cornmeal, flour, granulated sugar, baking powder and salt until evenly combined.
3. Add the Wet Ingredients
Add the canola oil, melted butter, honey, beaten eggs and half and half.
Stir everything together just until the dry ingredients are moistened. You do not need to beat the batter or continue mixing once everything has been incorporated.
4. Bake the Cornbread
Pour the batter into your prepared skillet and spread it evenly.
Bake until the top is golden, the center is set and a toothpick inserted near the center comes out clean. Start checking the cornbread around the 35 minute mark since baking time can vary depending on the size and depth of your skillet.
5. Serve It Warm
Allow the cornbread to cool for a few minutes before slicing. Serve it plain or add butter, honey or both.
I highly recommend both.
Tips for the Best Sweet Skillet Cornbread
Don’t Overmix the Batter
Once you add the wet ingredients, stir only until everything is combined. Mixing the batter more than necessary can make the finished cornbread tougher.
Keep an Eye on It Near the End
Cast iron holds heat extremely well, so the edges of your cornbread may begin browning while the center is still finishing.
Start checking it around 35 minutes. The top should be golden and you may begin seeing small cracks when it is almost finished.
Check the Center
Insert a toothpick near the center of the cornbread. If it comes out clean or with only a few moist crumbs, it is ready.
Let It Rest Before Cutting
Give the cornbread a few minutes to rest after removing it from the oven. This allows the center to finish setting and makes it easier to slice.
Serve It Warm
This cornbread is delicious at room temperature, but warm skillet cornbread with melting butter is hard to beat. Add a drizzle of honey if you want a little more sweetness.
Can I Add Corn to Sweet Cornbread?
Absolutely. You can add canned, fresh or frozen corn to this sweet skillet cornbread.
If using canned corn, drain it well first. If using frozen corn, thaw it and remove any excess moisture.
Gently fold the corn into the batter before pouring it into the skillet.
The extra corn adds little bursts of texture and even more corn flavor without changing the basic recipe.
Can I Add Jalapeños?
You can also add chopped jalapeños for a sweet and spicy cornbread.
Drain jarred or canned jalapeños well before folding them into the batter. Fresh chopped jalapeños can also be used.
Just remember that this is a noticeably sweet cornbread rather than a savory one. The combination of sweet honey cornbread and spicy jalapeños is delicious, but it is definitely a contrast of flavors.
What to Serve with Sweet Skillet Cornbread
One of the reasons we have made this cornbread so often over the years is because it goes with almost everything.
Obviously, cornbread and chili belong together. Try it alongside our Best Chili Recipe for a classic comfort food dinner.
It is also delicious with:
- Chicken noodle soup and other hearty soups
- Beef stew
- Pulled pork or BBQ chicken
- Fried or baked chicken
- Steak
- Beans
- Roasted vegetables
- Casseroles
- Holiday dinners
And there is absolutely nothing wrong with eating a warm leftover slice with butter and honey all by itself.
How to Store Leftover Cornbread
Let the cornbread cool completely before storing it.
Place leftover cornbread in an airtight container or wrap it tightly to keep it from drying out.
For longer storage, keep it in the refrigerator.
Can You Freeze Skillet Cornbread?
Yes. Cornbread freezes very well.
Allow it to cool completely, then cut it into individual portions. Wrap the pieces well and place them in a freezer safe container or freezer bag.
Freezing individual slices makes it easy to take out only what you need.
Let frozen cornbread thaw before reheating or gently reheat individual pieces from frozen.
How to Reheat Cornbread
You can reheat individual slices of cornbread in the microwave for a quick snack or side dish.
For several pieces, place them in a baking dish, cover and warm them gently in the oven until heated through. Covering the cornbread helps prevent it from drying out.
Adding a little butter before reheating does not hurt either.
Sweet Skillet Cornbread FAQs
Is sweet cornbread supposed to taste like cake?
Sweet cornbread is softer and sweeter than many traditional Southern style cornbreads, but it should still taste like cornbread. This recipe uses both cornmeal and flour, giving it a tender, slightly cake like crumb while keeping that familiar corn flavor.
Why did my cornbread turn out dry?
Overbaking is one of the most common reasons cornbread becomes dry. Start checking it before the full baking time has passed, especially when baking in cast iron. Remove it from the oven once the center is set and a toothpick comes out clean.
Overmixing the batter can also affect the finished texture, so stir only until the ingredients are combined.
Can I make this without a cast iron skillet?
If you do not have a cast iron skillet, the batter can be baked in another oven safe baking dish. Keep in mind that the baking time may change and you will not get quite the same crisp, golden edges that cast iron creates.
Can I use milk instead of half and half?
Half and half contributes to the rich, moist texture of this sweet cornbread. Whole milk can be used when necessary, although the finished cornbread may be slightly less rich.
How do I know when skillet cornbread is done?
Look for a golden top and a center that appears set. You may also notice a few cracks forming across the top. Insert a toothpick into the center. It should come out clean or with just a few moist crumbs attached.
Can I make this cornbread ahead of time?
Yes. You can bake the cornbread ahead of time and store it until you are ready to serve it. For the best texture, warm it slightly before serving and add butter or honey if desired.
More Side Dish Recipes You’ll Love
If you are planning a family dinner, holiday meal or comfort food night, try this sweet skillet cornbread with some of our other favorite side dishes.
- Easy Cheesy Creamed Spinach
- Homemade Stove Top Stuffing
- Crusted Parmesan Potatoes
- Moist Sweet Cornbread
This Sweet Skillet Cornbread Recipe has been a favorite in our family for years. It is easy enough for a weeknight dinner but good enough to serve alongside a holiday meal.
And if traditional dry, crumbly cornbread has never been your thing, this softer, sweeter version might just change your mind.
Recipe for Sweet Skillet Cornbread
Sweet Skillet Cornbread Recipe
Ingredients
- 1 cup cornmeal
- 3 cups all purpose flour
- ¾ cup granulated sugar
- 2 Tablespoons baking powder
- 1 teaspoons salt
- â…” cup canola oil
- â…“ cup butter melted
- 4 Tablespoons honey
- 4 large eggs beaten
- 2 ½ cups half and half
Instructions
- Preheat oven to 350 degrees and prepare your cast iron skillet. I spray mine with a light coating of cooking spray.
- In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
- Pour in the canola oil, melted butter, honey, beaten eggs, and half and half, and stir just until moistened.
- Pour the batter into the greased baking dish and bake in your 350 degree oven for 40-45 minutes. Keep a careful watch starting at about the 35 minute mark. How quickly the cornbread cooks or how long it takes is more dependent on the size of skillet you use. What you want is, towards the end, you want it to be turning golden and starting to show some cracks. Insert a toothpick and be sure that it comes out clean.
- Remove from oven, serve warm with melted butter or honey or simply plain. (this cornbread is perfectly delicious at room temp too, but there is nothing like enjoying it warm.)
Great recipe. I like my cornbread on the sweet side.
This looks scrumptious and SO easy! I love the idea of adding some jalapeños for a little kick!
Skillets, especially cast iron, are the perfect vessel for corn bread. YUM