A touch of sweetness in this homemade cornbread is what enhances any savory chili, stew or pinto beans it’s paired with. The crust is crisp and golden brown while the interior is moist and delicious.
There’s nothing like a piece of piping hot sweet cornbread right out of the oven slathered with a mound of butter and drizzled honey. The aroma that fills your house while it’s baking is almost too much while you wait. As soon as you sink your teeth into that golden crispy edge your taste buds will already be thanking you. Then the fluffy moist center will doubtless call you back for seconds.
Why I love this Homemade Sweet Cornbread Recipe:
It’s a perfect Fall side-dish for homemade chili, hearty soups or pinto beans. I love it when the leaves begin to change colors and there’s a chill in the air. It always stirs in me a desire for homemade chili on a Sunday afternoon. Which, of course, leads me to pull out my trusted cast iron skillet for some long-awaited sweet cornbread. These seem to go hand in hand with the Fall Season.
This recipe creates a crispy golden brown edge on all sides of the cornbread. The best (in my opinion) cornbread has a buttery, crunchy crust. This occurs by starting with a really hot cast iron skillet which I use when making this recipe.
The center of this golden deliciousness is moist and fluffy. The combination of the baking powder with milk is the secret that magically transforms a dry piece of cornbread into a moist and fluffy wedge that’s worthy of your time and attention at the table. Also not over-mixing the batter helps to create a light texture.
It’s a super easy recipe that includes ingredients you probably have on hand. It’s so nice when you can pull together a side-dish that is simple and easy. This recipe delivers on both. Everything you need is pretty much found in your cabinet and fridge. And there’s very little clean-up because it is a one-bowl recipe.
My favorite part of this side-dish is the honey and butter that tops it off. You can’t skimp on the honey and butter because this is the crowning achievement of the whole dish.
Let’s Chat About How to Make this Recipe:
Use A Preheated Cast Iron Skillet
A preheated cast iron skillet is what produces the golden brown crispy edges. Preheat the oven to 425°F and place the skillet in the oven while it is preheating. You want a really hot skillet to begin with before you ever add the batter. You can use any oven-proof skillet, just make sure it’s HOT.
Using a hot pad, pull the skillet out and add 2 tablespoons of butter. While it’s melting, swirl the butter around to cover both the bottom and sides.
Prepare the Batter while the Oven is Preheating
This recipe is so simple to throw together with ingredients you have on hand. Start with the dry ingredients: cornmeal, flour, sugar, baking powder, and salt. Whisk them all together before you add the wet ingredients.
Whether to include sugar or not – that’s the big controversy in the “cornbread world.” I’ve always leaned sweeter. I love how the sweetness compliments a savory chili or soup. But of course, I’m not from the South and apparently adding sugar is a big “no-no” in that part of the country.
Make a Well in the middle of the Dry Mixture for the Wet Ingredients
To help incorporate the wet ingredients uniformly, form a well within the dry ingredients by gently pushing them with a wooden spoon or spatula to the sides of the bowl. Add the beaten eggs, milk and shortening into the well. Run the spoon or spatula around the sides of the bowl and the bottom pulling the dry ingredients into the wet mixture.
Do not Over-mix the Batter
Mix the batter until just combined. There should still be lumps in the mixture. This will result in a light and fluffier cornbread. Over-mixing will cause it to have a dense and gummy texture.
Once the Cast Iron Skillet is Preheated, Pour in the Batter
You’ll notice from the photo above that the edges of the cornbread begin to cook as soon as the batter hits the skillet. First of all, drop a small amount of batter onto the preheated skillet. If it sizzles, you know it’s ready to pour the remaining batter in. If not, put it back into the oven to preheat a little more.
Also, I filled the skillet a little over 3/4 of the way up which gave me a really thick pan of cornbread. Personally, I want a towering piece of tender cornbread when I stuff it in my mouth. I’ve never liked thin cornbread. It has seemed crunchy and dry when I’ve had it that way. If you’d rather though, you can fill the pan halfway and use the rest of the batter for cornbread muffins.
The Cornbread is done When …
Once the top of the cornbread becomes a crispy golden crust, you know the cornbread is done. You can confirm that by sticking a toothpick in the center if it comes out clean without any batter, you’re good to go. When it comes out of the oven, you can brush melted butter on top to give it a glistening shine.
Awww, a large dollop of butter drizzled with raw honey – now that’s the “icing on the cake.” Who can deny this little piece of heaven right here? But you gotta go grab my Beef Short Beef Rib Chili recipe to make with this cornbread. Together these will warm you up and provide the perfect comfort food for any chilly Fall evening… You’re welcome!
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Homemade Sweet Cornbread
This cornbread has a touch of sweetness that enhances any savory chili or soup dish. The crust is crisp and golden brown while the interior is soft and delicious.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- 2 tablespoons Butter (for Skillet)
- 1 1/2 cups Cornmeal
- 2 cups All-Purpose Flour
- 1 cup Sugar
- 6 teaspoons Baking Powder
- 1 1/2 teaspoons salt
- 2 eggs, beaten
- 2 cups milk
- 4 tablespoons shortening, melted
- Preheat the oven to 425° F. Heat a 9 or 10-inch large cast iron skillet in the oven for 10 minutes. Add butter and swirl until both bottom and sides of skillet are coated.
- While skillet is heating, mix and sift the dry ingredients together in a large mixing bowl. Make a well in the center of the flour mixture and add eggs, milk, and shortening. Fold together only until the ingredients are combined.
- Pour into the hot skillet and fill to about 3/4 of the pan. Return to the oven and bake until the center comes out clean with a toothpick, and the crust is nice and golden brown, about 40-50 minutes.
- A preheated cast iron skillet is what produces the golden brown crispy edges. Preheat the oven to 425°F and place the skillet in the oven while it is preheating. You want a really hot skillet to begin with before you ever add the batter.
- Add the butter to the preheated skillet. While it is melting, swirl the butter around to cover both the bottom and sides.
- Form a well within the dry ingredients by gently pushing them with a wooden spoon or spatula to the sides of the bowl and then add the beaten eggs, milk and shortening into the well. Run the spoon or spatula around the sides of the bowl and the bottom pulling the dry ingredients into the wet mixture.
- Don’t over-mix! Mix the batter just until the dry ingredients are combined into the wet ingredients. There should still be lumps in the mixture.
- Drop a small amount of batter onto the preheated skillet. If it sizzles, you know it’s ready to pour the remaining batter in.
- Once the top of the cornbread becomes a crispy golden crust, you know the cornbread is done. You can confirm that by sticking a toothpick in the center if it comes out clean without any batter, its ready.
- Serving Size: 1 wedge of cornbread
- Calories: 370
- Sugar: 25 g
- Sodium: 442 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 42 mg
Keywords: homemade sweet cornbread, cornbread, quick breads, bread recipes