Sweet Cornbread

This is my go to cornbread recipe to accompany any soup, chili or southern meal. It has an amazing sweetness that my whole family just adores. The best way to cook cornbread is in a heavy, cast iron skillet. It adds a crispy crust that is just amazing (be sure to preheat your skillet before placing the batter in it).

I know there’s much debate over whether cornbread should be sweet or not but I don’t care. I want the sugar. Sweet cornbread for life. Well, all cornbread for life, but this one first.

Sweet Cornbread
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  1. 1 1/2 cups flour
  2. 2/3 cup sugar
  3. 1/2 cup cornmeal
  4. 1 tablespoon baking powder
  5. 1/2 teaspoon salt
  6. 1 1/4 cups milk
  7. 2 large eggs, lightly beaten
  8. 1/3 cup oil
  9. 3 tablespoons butter, melted
  1. Preheat oven to 350°F Grease 8-inch square baking pan or cast iron skillet.
  2. Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
  3. Pour into baking pan or skillet. Bake for 35 minutes or until wooden pick comes out clean.
  4. For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.
Adapted from Food.com
Adapted from Food.com
Meg's Everyday Indulgence http://megseverydayindulgence.com/


  1. Looks fabulous! I love my cornbread sweet and this sounds like it will fit the bill. Question, what size cast iron skillet do you use?

    1. Thanks Jana! I used a 6″ (measuring across the bottom) cast iron skillet. It took a little longer to bake so using a bigger skillet might be better. Hope you enjoy it!

  2. this sounds perfect, just perfect! so many things you could eat with this, with soup like you suggest, or with a slather of jam… YUM!

  3. There is nothing better than a great skillet of Cornbread. Your Cornbread recipe looks delicious and the photo is awesome! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  4. Great recipe. My cast iron skillet is 12″, so I did a 1.5x amount on all ingredients. I also added in some corn kernels. Finally, I drizzled a little melted butter and honey on the top of the cornbread. Yummy!

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  6. Looks delish. Is there a specific oil you use? I know in some recipes it makes a difference. Thanks for sharing.

    1. I use either vegetable or canola oil as they don’t lend any flavor to the finished bread. Hope you enjoy it…it’s our favorite cornbread recipe around here.

      1. Thanks for the quick response. Looking forward to making it.

  7. Hi again…I made the cornbread last night and it was delicious! My family loved it too. Thanks so much.

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  10. If I wanted to add a can of creamed corn how would suggest in adjusting the recipe?

    1. I would lower the milk to 1/2-3/4 cup rather than 1 1/4. Start out with less and add more if it seems too thick and dry (the batter should be thick but not too dense). I would also only do 2 tablespoons of butter. Hope this helps! Let me know how it turns out!

  11. Hi Meg! I made this cornbread today for our New Years dinner (black eyed peas, prime rib, garlic brown butter mashed potatoes, gravy, and candied yams) and this is by far the best cornbread I have had!! Kuddos! Everyone enjoyed it, and the husband is a tough sale on anything other than Jiffy and he even said that he likes it BETTER than Jiffy! Thank you!

    1. So glad you enjoyed it! It definitely our favorite around here.

  12. Can i use corn flour instead of cornmeal since thats is all i have in the house?

    1. Yes, you could sub corn flour for the cornmeal. It will result in a fluffier pancake and won’t have quite as much texture but will still taste great.

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