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Slightly Sweet Skillet Cornbread

Jan 5, 2021 · 23 Comments

This post may contain affiliate links, please see my privacy policy for details.

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I am such a huge fan of cornbread. Not just any cornbread though, it has to be the perfect slightly sweet cornbread with a little crumble-yet-softness to it, deliciousness in every bite, which is why I’m sharing the recipe that I have made for years and years that is my go-to when making cornbread: slightly sweet skillet cornbread.

Slightly Sweet Skillet Cornbread

Cornbread transcends seasons for me;

  • I make it for summertime BBQ’s and picnics
  • I make it in the fall to be served alongside this incredible vegan red lentil chili
  • I make it in winter as a side to this slow cooker stew or this chili con carne
  • I make it in the spring to go with this 5 ingredient salsa chicken and quinoa.

What I’m trying to convey is that this cornbread recipe is my favorite; it rocks!

The best ingredients for a slightly sweet skillet cornbread

Something else that is a longtime favorite of mine and that really rocks? Bob’s Red Mill products! I literally have had Bob’s Red Mill products around me since I was kid. My mother always stocked our house full of wholesome grains and was into organic food and quality ingredients, shopping at little natural food stores, all before it was considered cool and trendy.  That same love of Bob’s Red Mill has carried over into my adult life, I now find myself going straight to the products I know and love when at the grocery store. The best recipe to make slightly sweet skillet cornbread And my pantry – I’m pretty sure it could serve as a showroom for Bob’s Red Mill products – I have a strong love ALL their products – no joke, I probably have over 30 different products in my pantry at one time.

A few of my favorite products:

  • Their cornmeal (I use it to make polenta dishes and used it to cornbread)
  • Their tricolor quinoa blend (used in this dish)
  • I love using their oats when I make energy bites (like these 5 ingredient oatmeal cookie energy bites).

You cannot go wrong choosing Bob’s Red Mill products.

The best tasting slight sweet skillet cornbread you will ever eat

For this cornbread recipe I used two of Bob’s Red Mill products: yellow medium grind cornmeal, and white cornmeal. The combination of both cornmeal products really sets this cornbread apart.  It’s what gives it the perfect texture. I also bake the cornbread in a skillet which gives the crust a nice little crispness.

The only recipe you need for slight sweet skillet cornbread

Can you remember the first time you had cornbread?

I ask this because I seldom remember the first time I had a certain food, but with cornbread, the memory is vivid! I grew up in Chicago and to get to school it was two bus transfers on the way there and two transfers on the way back. On the way home, there was a 15 minute window between buses and there was this little sandwich shop right by the bus stop that served cornbread as a side.

It was kind of an odd side for a sandwich stop to have, but when I opened the bag and found a plastic wrapped piece of cornbread I took a bite and remember how good it was. It was slightly sweet and a surprisingly brilliant side – kind of like a dessert? Just a little something extra. Whenever I would get out of school around lunch time, I would stop there, just for the cornbread.

The best slightly sweet skillet cornbread you will ever make

Over the years I’ve recreated the recipe and am happy to share my recipe for slightly sweet cornbread made in a skillet.

Other recipes you might enjoy:

  • The Easiest Banana Bread Muffins
  • 5 Ingredient Beer Bread Recipe
  • Cranberry Gingerbread Muffins
Slightly Sweet Skillet Cornbread

Slightly Sweet Skillet Cornbread

I am such a huge fan of cornbread. Not just any cornbread though, it has to be the perfect slightly sweet cornbread with a little crumble-yet-softness to it, deliciousness in every bite! I’m sharing the recipe that I have made for years and years that is my go-to when making cornbread: slightly sweet skillet cornbread.
5 from 1 vote
Print Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 pieces

Equipment

  • LeCreuset oven-safe skillet
  • Glass Mixing Bowls

Ingredients

  • 1 1/4 cups Bob's Red Mill yellow cornmeal see note about using a mix of yellow/white cornmeal*
  • 1/4 cup all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 1 tablespoon honey
  • 1 large egg
  • 2 tablespoons butter melted and slightly cooled
  • 1/2 cup shredded cheddar

Instructions

  • Preheat oven to 400 degrees. Put a large skillet into the oven as it preheats.
  • In a bowl combine yellow cornmeal along with the flour, sugar, baking powder and baking soda, stir so that all the ingredients are mixed.
  • In another bowl add the buttermilk, honey, egg and melted butter, stir to combine.
  • Slowly pour the dry mixture into the wet mixture and stir with a wooden spoon.
  • Sprinkle in the shredded cheddar and stir to incorporate it.
    Slightly sweet skillet cornbread recipe from @sweetphi
  • Carefully remove the skillet from the oven and spray it with cooking spray, then pour batter into the skillet (it will sizzle a little). Bake for 20-25 minutes, until the top and edges start to turn brown.

Notes

*If you have white cornmeal, use 1/4 cup in place of yellow cornmeal so that you're using 1 cup yellow cornmeal and 1/4 cup white cornmeal.
You can cut the cornbread in squares or wedges, I prefer squares.
Optional toppings: butter and honey
If you like a little spice to your cornbread, add in a chopped jalapeno
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition

Serving: 1g | Calories: 141kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 158mg | Fiber: 1g | Sugar: 5g

Slightly sweet skillet cornbread recipe from @sweepthi

This post is brought to you by my partnership Bob’s Red Mill, a company whose products I truly use and love. Thank you for supporting the brands that make the Sweetphi blog possible, as always, all thoughts and opinions are mine alone.

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Did you make this recipe? Hashtag with us! Be sure to follow/tag @PhiliaKelnhofer and hashtag #sweetphiblog – we love to see what you’re cooking up!”

Reader Interactions

Comments

  1. Olgis says

    July 6, 2016 at 10:33 am

    Could I swap flour for gf flour?

    Reply
    • Sweetphi says

      July 8, 2016 at 6:46 am

      Yes! I’d love to know how you like it with the GF flour

      Reply
  2. ZazaCook says

    June 29, 2016 at 6:54 am

    Oh, this cornbread is terrific! Great recipe, wonderful texture! Thanks for sharing. I am going to save your recipe and make it this week:)

    Reply
    • Sweetphi says

      July 1, 2016 at 12:46 pm

      I think you’re going to absolutely love it! Thanks for commenting!

      Reply
  3. lucie says

    June 20, 2016 at 4:27 am

    MMMMMMMMM! Cornbread is my ultimate comfort food! Soaked in maple syrup (or butter) on a Sunday laying around in my pjs! Delicious! Love that you made this in a skillet too!

    Reply
    • Sweetphi says

      June 22, 2016 at 8:21 am

      Oh my goodness, your lovely comment is having me wishing the weekend were here so I could make this cornbread for breakfast (never thought of that, but it’s genius!!)

      Reply
  4. Kay B says

    June 19, 2016 at 4:11 pm

    Looks delish!

    Reply
    • Sweetphi says

      June 22, 2016 at 8:21 am

      Thank you so much – this is definitely one delicious cornbread 🙂

      Reply
  5. Ashley@CookNourishBliss says

    June 16, 2016 at 12:57 pm

    I agree – cornbread definitely transcends all seasons! I am a hugeeee lover of any kind of cornbread – this skillet one sounds deelicious!

    Reply
    • Sweetphi says

      June 22, 2016 at 8:15 am

      Haha, I’m so glad that you agree about cornbread transcending the seasons lol! Cornbread is such a fave of mine, and made in a skillet just makes it that much more delicious, swear 😉

      Reply
  6. Rachel @ Rachel Cooks says

    June 15, 2016 at 8:40 am

    I love that you used two different kinds of cornmeal — genius!!!

    Reply
    • Sweetphi says

      June 22, 2016 at 8:14 am

      Thank you so much! Using the two different kinds of cornmeal makes for the best texture for this slightly sweet cornbread 🙂

      Reply
  7. shawnna griffin says

    June 15, 2016 at 8:30 am

    hey girl this looks so yummy! I grew up on cornbread or at least I remember eating it for years now!

    Reply
    • Sweetphi says

      June 22, 2016 at 8:14 am

      That’s so nice to hear that you grew up on cornbread, it’s such a comforting food, isn’t it? Thank you so much for your lovely comment!

      Reply
  8. Rachel @ Bakerita says

    June 15, 2016 at 7:40 am

    I adore cornbread too, and BRM products are my favorite 😀 I have sooo much of their stuff in my pantry! I seriously need to try this cornbread next – slightly sweet and a little crumbly is my favorite.

    Reply
    • Sweetphi says

      June 22, 2016 at 8:13 am

      Cornbread for life over here, in fact, I’m making this again this weekend for a BBQ. And Bob’s Red Mill – they truly are the best ever, aren’t they?!

      Reply
  9. Dannii @ Hungry Healthy Happy says

    June 15, 2016 at 5:47 am

    I tried cornbread for the first time when I was in nashville and I was hooked. I need to try making it myself, although that might be dangerous as I would eat it all haha.

    Reply
    • Sweetphi says

      June 22, 2016 at 8:12 am

      Cornbread – omg such a great dish! That’s so neat you tried it for the first time in Nashville, is it not a dish in the UK? I think you’d love it if you made it at home!

      Reply
  10. Marina @ A Dancer's Live-It says

    June 15, 2016 at 5:45 am

    Oooo cornbread! I’ve had hit or miss experiences with cornbread but I know this recipe HAS to be fantastic because you made it! 🙂 Love the pad of butter on the top, everything is better with butter.

    Reply
    • Sweetphi says

      June 22, 2016 at 8:11 am

      Thank you so much for the super sweet comment! I know exactly what you mean about the hit or misses with cornbread – over the years I had many misses until I got it just right – this slightly sweet cornbread is just super good (and I’ve literally tested it more times than I can count lol! And yes, buttttttter with everything 😉

      Reply

Trackbacks

  1. Easy Chili Con Carne - made in an Instant Pot or Crockpot - Sweetphi says:
    March 22, 2020 at 5:42 pm

    […] it up. While you’re at it, you should make a batch of easy sweet potato cornbread muffins or slightly sweet skillet cornbread to accompany this easy chili con […]

    Reply
  2. Easy Sweet Potato Cornbread Muffins - Sweetphi says:
    October 31, 2018 at 8:47 am

    […] sucker for a good cornbread to go alongside soups or comforting fall dishes. I shared a recipe for slightly sweet skillet cornbread a few years ago (it has honey and cheddar in it) but was looking for something a little more baby […]

    Reply
  3. Chocolate Dipped Hazelnut Sandwich Cookies - Sweetphi says:
    December 6, 2016 at 7:04 am

    […] know I love Bob’s Red Mill products (like when I made this 5 ingredient almond cake or this skilled cornbread) and their flours are truly the best for baking, I cannot recommend them highly enough for your […]

    Reply

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Welcome to the SweetPhi blog, I’m Phi! I live in Milwaukee, WI. I’m a busy working mom (and cookbook author x2) to boy-girl twins and a toddler.

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