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 the 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. However, 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. You oil and heat a non-seasoned pan to create a nonstick surface. Unfortunately, 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:
- First, clean the pan and dry it.
- Apply a thin coat of cooking oil to the inside of the pan.
- Wipe out any excess oil.
- Then, place the pan in a preheated oven at 350°F.
- Bake for 1 hour.
- Turn off the stove and let the pan cool in the oven.
- Avoid scrubbing the pan after use, or you can scour off the seasoning.
- Then, 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 features a thick batter made from a combination of plain yellow cornmeal and all-purpose flour. Some cornmeal products have added flour and leavening agents such as baking powder. For this recipe, use cornmeal that does not have these additives.
Adding Wet Ingredients to Sweet Skillet Cornbread
When adding wet ingredients to the dry, stir as little as possible. Over-stirring can make the bread rubbery and tough. Stirring forms gluten, making bread chewy. Therefore, 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 and has a rich brown color and a shiny top (as shown in the photo above). Check the bread with a toothpick to ensure it is fully cooked by inserting it in the middle of the bread. If the toothpick comes out clean or with only a few crumbs, the cake 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 ranges from 25 to 35 minutes, allowing for flexibility in using different pans, as explained in the recipe notes.
Set a Timer for a Shorter Cooking Time
As a precaution, set a timer for a shorter time and then check the cornbread. If it is undercooked, you can cook it a little longer, but you can’t uncook it once it is overcooked!
TIP: If the cornbread starts to over-brown, 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 to saw through the crunchy crust and cut perfectly sliced pieces.
Other Bread Recipes
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
Sweet Skillet Cornbread
Equipment
- 8-inch cast iron skillet (see note below for other sizes)
Ingredients
- 1 cup plain yellow cornmeal (see note below)
- 1 cup all-purpose flour
- ½ cup + 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup sour cream, room temperature
- ½ cup butter, melted
- 2 large eggs, room temperature & lightly beaten
- ½ tablespoon butter for greasing the pan
Instructions
- Preheat the oven to 375°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.