This buttery sweet skillet cornbread is easy to mix and is baked in a cast iron skillet. It has a moist and tender texture due to added sour cream. It is reminiscent of popped kettle corn with its sweet and buttery corn taste.
Sweet Skillet Cornbread is a Quick Bread
Cornbread is one of the simplest types of bread you can make because it is a quick bread that relies on a leavening agent such as baking soda or powder. This means you stir together the ingredients and put the batter into the pan. There is no rising time like bread with yeast, and it bakes in about 30 minutes. The best part is that you do not have to be an experienced cook to make it!
Why Bake in a Cast Iron Skillet?
A cast iron skillet gives the cornbread a crunchy and delicious exterior which is hard to create in other pans. For this recipe, the skillet heats in the oven. as it preheats. Once the batter is made and ready to be poured into the pan, remove the skillet with a heavy-duty potholder and place it on a heat-safe surface. Swirl a little butter around the pan to prepare it for the batter. When you pour the batter in, you will notice that the cornbread edges start to cook immediately.
Should You Put the Butter in the Pan to Melt in the Oven?
No, it is better to add the butter to the heated pan after removing it from the oven. This will prevent the butter from over-browning. When you do add the butter, it will melt quickly in the hot pan. It will sizzle and foam, so be careful that it doesn’t spatter on you.
Will Any Skillet Work?
The best skillet for cornbread is a seasoned cast iron skillet. A seasoned pan has been oiled and heated to create a nonstick surface. Cornbread can stick to a new unseasoned skillet, so follow the manufacturer’s instructions for seasoning your cast-iron skillet. However, if you have a skillet without instructions, here are the basic steps for seasoning:
- Clean the pan and dry it.
- Apply a thin coat of cooking oil to the inside of the pan.
- Wipe out any excess oil.
- Place the pan into a preheated 350-degree F oven.
- Bake for 1 hour.
- Turn off the oven.
- Let the pan cool in the oven.
- Avoid scrubbing the pan after use, or you can scour off the seasoning.
- Repeat the seasoning steps when your pan loses some of its seasoning or if foods start sticking to it.
Creating the Batter for Sweet Skillet Cornbread
This cornbread has a thick batter made from plain yellow cornmeal and all-purpose flour. Some cornmeals have added flour and leavening agents such as baking powder. For this recipe, use cornmeal that does not have these additives.
Mix the dry ingredients.
Add the wet ingredients and stir until just moistened.
Pour the thick batter into the prepared pan.
Adding Wet Ingredients to Sweet Skillet Cornbread
When adding wet ingredients to the dry ingredients, stir as little as possible. Over-stirring can make the bread rubbery and tough. Stirring forms gluten, making bread chewy. I suggest mixing the melted butter and sour cream before adding them to the dry ingredients to help prevent over-stirring. The eggs will help thin the batter, but remember that this cornbread should have a relatively thick batter!
This cornbread was cooked in an 8-inch skillet. It has a rich brown color and a shiny top (as shown in the photo above). To determine if the bread is fully cooked, check the doneness with a toothpick. Place it in the middle of the cornbread and then check to see if it is clean or has a few crumbs, which means it is fully baked. However, if the toothpick has a thin coating of batter, cook the cornbread a little longer. The cooking time for this recipe will range from 25-35 minutes, which gives some flexibility for using different pans, as explained in the recipe notes.
Set a Timer for a Shorter Cooking Time
As a precaution, I usually set a timer for a shorter time and then check the cornbread. You can always cook the bread a little longer, but you can’t uncook it once it is overcooked! TIP: Keep a check on how brown the cornbread is getting. If necessary, add a sheet of aluminum foil to the top to prevent further browning.
Serve Sweet Skillet Cornbread Warm
Let the cornbread cool for a few minutes before cutting it. Then use a serrated knife, which will saw through the crunchy crust and make perfectly cut slices.
Other Bread Recipes
Here are other bread recipes you might like to try. Click on the name to link to the recipe.
- Focaccia
- Pan-Fried Toast with Balsamic
- Maple Cheddar French Bread
- Croissant Bread Pudding
- Cornbread Muffins and Flavored Butter
- Red, White, & Blue Bread
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 1 cup plain yellow cornmeal (see note below)
- 1 cup all-purpose flour
- 1/2 cup + 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sour cream, room temperature
- 1/2 cup butter, melted
- 2 large eggs, room temperature & lightly beaten
- 1/2 tablespoon butter for greasing the pan
- 1 8-inch cast iron skillet (see note below for other sizes)
Ingredients
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- Preheat the oven to 375 degrees F. Place an 8-inch cast iron pan into the oven and let it preheat with the oven.
- Mix all the dry ingredients together in a large mixing bowl.
- Mix the melted butter and sour cream and add to the dry ingredients, stirring until partially mixed. Add the eggs and stir just until mixed. Do not overmix.
- Remove the skillet from the oven and place 1/2 tablespoon of butter in it. Swirl the melting butter over the pan to coat it. Pour the batter into the pan and bake for 25-35 minutes, or until a toothpick (stuck in the middle) comes out clean or only with crumbs. To prevent over-browning, place a sheet of aluminum foil (if necessary) over the top of the cornbread during the last 10-15 minutes of baking.
Plain Cornmeal
Plain yellow cornmeal does not have added flour or any leavening agents.
Skillet Size
This cornbread will bake in an 8, 9, or 10-inch skillet. Eight inches is the smallest size you can use with this recipe, and it will make taller bread, as shown in the photos. Ten inches is the largest size of skillet you can use for this recipe. The baking time may be shorter for the 9 and 10-inch pans, and the slices will be a little shorter than the ones in the photos.