Every once in a while my husband makes his way into my kitchen. My husband makes this awesome Sweet Skillet Cornbread to go along with my three bean chili or a barbecue meal. I wanted to share that recipe with you all because it is the best cornbread I have ever had. I am not of fan of Jiffy mix and I am not a fan of the cornbread that sucks all the moisture out of your body because it is dry.
Sweet Skillet Cornbread
This cornbread is so moist and probably a little sweeter than needed, but I love it! Feel free to reduce the amount of sugar in the recipe if you don’t like an overly sweet bread.
For this recipe to turn out well, you need to have a nice cast iron skillet. I recommend the top-rated Lodge Skillet from Amazon. Even though they are sold pre-seasoned, you should season your new cast iron. Good cast iron skillets and pans can last forever if you take good care of them! They are a budget-friendly addition to any kitchen, plus they are good for your health. When my iron started getting low, I was told to cook in my cast iron more.
If you have all the baking pantry essentials already on hand, this recipe is super frugal and can be made at any time!
How to Make this Cornbread Come out Perfect
The secret to this cornbread recipe is having the skillet heated up. Make sure the cast iron is hot. When you add the mixture, it should sizzle. It creates an amazing crust and prevents the bread from sticking to the pan.
When the mixture has finished baking, brush some melted butter over the top.
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 cup sugar
- 1 Tbs. baking powder
- 1 tsp. salt
- 1 cup whole milk
- 1/3 cup vegetable oil
- 1 large egg
- Preheat oven to 400 degrees.
- Preheat a seasoned cast iron skillet that has been wiped down with some Crisco.
- Whisk together in a small bowl the milk, vegetable oil, and egg. Set aside.
- In a medium bowl combine the cornmeal, flour, sugar, baking powder, and salt.
- Add the wet ingredients to dry and stir.
- Bake at 400 degrees for 20 minutes or until toothpick comes out clean.