Sweet Skillet Cornbread
This sweet skillet cornbread is golden, moist, and baked to perfection in a hot cast iron pan for crisp edges and tender center. With just the right touch of sugar, it’s perfect alongside chili, BBQ, or a drizzle of honey.
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white granulated sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 cup of milk
- 1 large egg
Instructions
- Preheat the oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat up while you mix the batter. This gives the cornbread a nice crispy edge.
- In a large mixing bowl, combine the dry ingredients, give a whisk then add the wet ingredients and stir to combine.
- Carefully remove the hot skillet from the oven (use oven mitts—it’s HOT!). Swirl a little oil or butter in the skillet to coat the bottom.
- Pour the batter into the hot skillet, spreading it evenly.
- Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving. Serve warm with butter, honey, or chili!