Sweet Cornbread – Cast Iron Skillet

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Sweet Cornbread - Cast Iron Skillet
sweet cornbread recipe cast iron skillet
Servings
Wedges
Ingredients
Wet Ingredients:
Extra Ingredients Needed:
Topping Options ( choose one ) :
Kitchen Supply Needed:
Servings
Wedges
Ingredients
Wet Ingredients:
Extra Ingredients Needed:
Topping Options ( choose one ) :
Kitchen Supply Needed:
sweet cornbread recipe cast iron skillet
Instructions
  1. Pre-heat the oven at 375 degrees . Coat a cast iron skillet with some vegetable oil and place the skillet in the oven.
  2. Next combine all the dry ingredients. Into a large mixing bowl first add in the all purpose flour.
  3. Then add in the yellow cornmeal.
  4. And also add in the sugar.
  5. Add in the baking powder as well.
  6. Lastly add in the salt.
  7. Stir to combine all the dry ingredients.
  8. Next melt 4 tablespoons of butter in the microwave for 1 minute. Be sure to cover the bowl with a plate to prevent the butter from splattering everywhere.
  9. Warm the milk in the microwave for 45 seconds. Then pour the milk into a small mixing bowl.
  10. Also pour in the melted butter.
  11. Add in the honey ( optional ).
  12. And lastly crack in the egg. Stir to combine the wet ingredients.
  13. Pour the wet ingredients into the dry ingredients.
  14. Stir to combine the wet and dry ingredients.
  15. Remove the hot skillet from the oven and add in 1/2 a tablespoon of butter.
  16. Coat the bottom and the sides of skillet with the butter.
  17. Then pour the batter into the hot skillet.
  18. Place the skillet back into the pre-heated oven and bake for 25-30 minutes.
  19. Check the cornbread for doneness at the 25 minute mark. Gently press in the center of the cornbread and if it springs back then it is done.
  20. Remove the cornbread from the oven and let it sit on the counter for 10 minutes. Then evenly spread about 1-2 tablespoons of honey over the surface of the cornbread. It should just be a thin layer of honey. Do not over do it with the honey as it may make your cornbread too sweet. Then let sit for 2-3 minutes to allow the honey to dry up a bit and soak into the cornbread before serving.
  21. Cut the cornbread into wedges. Use a rubber spatula to remove the cornbread from the pan.
  22. Plate the cornbread and top with a slab of European Style butter.
    sweet cornbread recipe cast iron skillet
  23. If you would like to serve this as a dessert you can dust your cornbread with some powdered sugar.
  24. Or if you would like to have this as a snack just add a glass of milk with it ! 🙂
  25. Any leftover cornbread can be refrigerated and then re-heat each slice in the microwave for 45 seconds before serving.
Recipe Notes

Below are some of the brands used in this recipe: