Easy Small Batch Sweet Cornbread Baked In a Skillet
There are days when I just want a piece of warm cornbread without ending up with leftovers for a week. This small batch sweet cornbread is the recipe I make when that craving hits. Baked from scratch in a cast iron skillet, it has crisp, golden edges, a tender center, and just the right touch of sweetness. Whether you’re serving it with a bowl of chili, soup, barbecue, or simply enjoying it with butter and honey, this easy cornbread recipe comes together quickly with pantry staples.
Cast Iron Skillet vs. Baking Pan
A cast iron skillet gives cornbread its signature crisp, golden crust while keeping the inside moist and tender. A standard baking pan works well if you don’t have cast iron, but the edges won’t be quite as crisp. If using a baking pan instead of a skillet, keep an eye on the baking time since it may finish a few minutes sooner.
Sweet vs. Southern Cornbread
Cornbread recipes vary by region. Traditional Southern cornbread is usually savory and contains little or no sugar, while sweet cornbread – like this recipe – is popular throughout many parts of the United States. If you prefer a less sweet version, simply reduce the sugar by a tablespoon or two.
Ingredients
For this delicious “bread” recipe, you need the following simple ingredients:
- 5 tablespoons butter
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- ¼ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 large eggs
How To Make a Small Batch of Sweet Cornbread in a Skillet
- To make this recipe, you will need an 8″ cast iron skillet. Begin by preheating your oven to 400 degrees. Place butter in the cast-iron skillet and place it in the oven while the oven heats up. Keep a watch on the butter. Once it has melted, remove the skillet and allow the oven to finish heating. Carefully swirl the butter around in the skillet to coat the bottom and sides.
- Place the cornmeal, flour, sugar, baking soda, and salt in a medium-sized bowl and stir to combine.
- Add milk and eggs to the cornmeal mixture and slowly whisk in the melted butter. If you do this step too fast, the eggs will start to cook.
- Stir until the batter is completely mixed, being careful not to over-mix.
- Pour the batter into the cast iron skillet. Bake for 20 – 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove the skillet from the oven and carefully invert the skillet onto a plate. Prop the bottom of the cornbread slightly with a spoon or fork to allow steam to escape.
Cornbread Add-Ins
Want to add some pizazz to this favorite Southern staple? Here are a few items that you can add for more flavor:
- Cheddar Cheese
- Pepper Jack Cheese
- Scallions (green onions)
- Bacon
- Maple Syrup
- Whole Corn
- Jalapeños
- Crumbled sausage
- Brown sugar and pecans
- Honey
- Blueberries and lemon (zest and/or juice)
- What to Serve with Cornbread
- This small batch sweet cornbread pairs well with:
- Chili
- Vegetable soup
- Beef stew
- Barbecue pulled pork
- Fried chicken
- Pinto beans
- Honey butter or homemade jam
Make Ahead and Storage
Bake the cornbread up to one day ahead and store it tightly covered at room temperature. Reheat individual slices in the microwave for 15 to 20 seconds or warm the entire skillet in a 300°F oven for about 10 minutes. Leftovers can also be frozen for up to 3 months.
Sweet Cornbread
Ingredients
Equipment
Method
- Preheat oven to 400 degrees. Place butter in an 8-inch cast-iron skillet and place in the oven while it heats up. Keep a watch on the butter. Once it has melted, remove the skillet and allow the oven to finish heating. Carefully swirl the butter around in the skillet to coat the bottom andsides.
- In a medium-sized bowl, place the cornmeal, flour, sugar, baking soda, and salt and stir to combine.
- Add the milk and eggs to the cornmeal mixture. Slowly whisk in the melted butter.
- Stir until the batter is completely mixed, being careful not to over mix.
- Pour the batter into the cast iron skillet. Bake for 20 – 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and carefully invert the skillet onto a plate. Prop the bottom of the cornbread slightly with a spoon or fork to allow steam to escape.
Nutrition
Video
Tried this recipe?
Let us know how it was!Did you know?
- Today’s cornbread got its origins when British colonists had to adapt their baking to using meal made from ground corn. The original recipes were not sweetened. According to an article in the Charlotte Observer, people take sides as to whether or not sugar should be in cornbread.
- Though the colonists are credited for their cornmeal creation, Native Americans preceded the British with their version made with ground maize.
- Lodge Cast Iron hosts an annual Cornbread Cook-Off in South Pittsburgh, Tennessee. It’s no joke. The winner of the cook-off walks away with a cash prize of $5,000.
- Cornbread + buttermilk (or regular milk) is a Southern treat. A similar dish called coush coush (a mixture of cornmeal, salt, baking powder, and milk that has been poured into a hot skillet greased with vegetable oil, lard, or bacon drippings) has been enjoyed by Cajuns for breakfast long before cereal became a thing.
FAQs
Yes. Double all of the ingredients and bake it in a 10- or 12-inch cast iron skillet or an 8-inch square baking dish.
Yes. Fine cornmeal creates a softer, cake-like texture, while coarse cornmeal produces a heartier, more rustic crumb.
Too much flour or overbaking are the most common causes. Measure ingredients carefully and remove the cornbread as soon as a toothpick comes out with just a few moist crumbs.
Preheating the cast iron skillet helps create a beautifully browned crust. A cool skillet won’t produce the same results.
Your oven may run cool, or your skillet may be thicker than average. Continue baking in 2- to 3-minute increments until the center is set.
If you enjoyed this small batch sweet cornbread, try serving it alongside a hearty bowl of Wendy’s Chili Copycat, Chicken Tortilla Soup, or Slow Cooker Pot Roast. It’s also delicious with a bowl of Slow Cooker Pinto Beans or alongside your favorite barbecue for an easy, comforting meal.
Last Bite
Did you make this small batch sweet cornbread? I’d love to hear how you served it! Leave a comment below and let me know whether you enjoy your cornbread on the sweet side, the savory side, or somewhere in between. If you loved this recipe, please give it a 5-star rating – it helps other home cooks find it, too!
Best cornbread I’ve fixed in along time. I I could fix my own cornbread years ago when I use to be a cook. But I used oil and butter. Forgot how to make it. Thank you it was a complete success. A wonderful add to my cabbage and potatoes. Thank you.
Your comment makes my heart happy. Thanks for stopping by and taking the time to share.
This cornbread is excellent and a perfect portion for 2 people. I cut the sugar back to 3 Tablespoons and the butter to 2 Tablespoons. I appreciate the recipe called for milk instead of buttermilk because I rarely have that that on hand.
Served it with Hobo Stew from Deep South Dish! That was a perfect pairing on a cool rainy day.