You’ll love this sweet cornbread recipe. It’s a tasty pairing for a savory meal, but this skillet cornbread feels like a real treat, especially if you finish it off by grilling sliced cornbread in a skillet with butter.
Ingredients for Cornbread Recipe
2¼ cups ALL-PURPOSE FLOUR
1 cup SUGAR
¾ cup CORNMEAL
2 tsp SALT
2 tsp BAKING POWDER
5 EGGS
¾ cup CANOLA OIL
1¼ cup BUTTERMILK
1 tsp VANILLA EXTRACT
How to Make Skillet Cornbread
First thing, pre-heat your oven to 350 degrees Fahrenheit, and place a heavy, oven-safe skillet in the oven to heat as the stove warms. You’ll want the skillet to be hot when you add in the batter later. Check Amazon for current prices for a 10 inch cast iron skillet similar to the one used in the recipe video.
In a bowl, combine the flour, sugar, cornmeal, salt, and baking powder, then mix the ingredients together well. This recipe is SO GOOD with 1 cup of sugar, but you can reduce that amount to ¾ cup sugar and it’s still pretty fantastic. If you desire a cornier cornbread, use a coarsely ground cornmeal, although I prefer using a finer grind.
In another bowl, crack the eggs and whisk them smooth, then add in the buttermilk, oil, and vanilla extract and whisk well, until slightly frothy. Mix the wet ingredients into the dry, but don’t over mix, just turn the ingredients together until everything is wet, but still lumpy.
Now carefully remove the skillet from the pre-heated oven and then carefully coat the entire inside of the skillet with about 1 Tbsp of canola oil. Pour in the batter, which should fill a 10 inch skillet about ¾ full, because you’ll want to leave room for the cornbread batter to rise.
Bake at 350 degrees Fahrenheit for 25 minutes, then reduce the oven temperature to 200 degrees F and allow the cornbread to bake for an additional 15 minutes. After that time, the cornbread should have risen and formed a firm, golden dome.
Carefully remove the skillet from the oven and pierce the center of the cornbread with a toothpick or knife, which should draw clean when removed. If wet batter is visible, then return to the cornbread to the oven for another 5 minutes and check once more.
Once the cornbread is baked through, allow it to rest in the skillet for 10 to 15 minutes, then remove the bread from the skillet and place on a cooling rack. If the cornbread sticks in the skillet, you can give the skillet a good shake to free the bread from the bottom of the pan.
It’s ready to eat, maybe with a slather of cold butter, or maybe not, you’ll just have to follow your cornbread instincts. I love slicing this bread and then grilling the sides in a buttery skillet to add an extra dimension of cornbread decadence, but do this at your own risk, because it will likely spoil you for life.
I hope you enjoy this sweet cornbread recipe. For another corny bread dish, try this beautiful cheese and jalapeno Corn Muffin Recipe.
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