I love a good skillet cornbread, but I will admit it, it has to be a sweet cornbread or I won’t eat it. This is a sweet honey-based cornbread that has corn niblets added as well, which is another thing that I enjoy in a good cornbread. You can leave those out if you don’t like the texture, but I love the added corn flavor!
Serve this with some turkey Swedish meatballs and a side of creamed peas and you have dinnertime heaven! If you are looking for a cornbread casserole, try my Jiffy cornbread casserole, it’s delicious!
Skillet Cornbread
Now this type of sweet cornbread that uses sugar or honey is not traditional savory Southern cornbread. Southern cornbread uses very little sugar and a lot of cornmeal compared to flour. This skillet cornbread is closer to the Northern type of cornbread, which is more like a cake.
Is anyone surprised that I like the cake version of cornbread rather than the savory one? I didn’t think so.
How to Make Skillet Cornbread
The only real time consuming part of this recipe is letting the cornmeal soak but luckily you can do that first and then let is soak while you prep the rest of the recipe. Here’s a quick recap of what you need to do:
- Preheat your oven to 425 °F.
- Coat a 9-inch cast-iron skillet with the vegetable oil then set aside.
- Combine the milk or buttermilk, the cornmeal and corn kernels together in small bowl. Let sit while you prepare the rest of the recipe.
- Whisk together the dry ingredients.
- Beat together the eggs, melted butter and the honey then combine with the cornmeal milk mixture,
- Mix the cornmeal mixture into the flour mixture until you have a smooth batter ( excepting the corn niblets of course)
- Preheat the skillet, remove, and then pour the cornbread batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes.
- Cut into 8 pie shaped wedges to serve.
Cornbread Tips and Tricks
- Soaking the cornmeal is an important step texture-wise, so make sure not to skip it! This is how you get a more cake-like cornbread rather than a grainy one.
- Preheating the skillet gets that lovely crust on the bottom and sides of the cornbread, but if you don’t like removing a hot skillet from the oven you can skip this. It will still work out!
- I love the corn niblets for the added boost of corn flavor that they add and I like the texture, but you can skip this if you don’t like pieces of corn in your cornbread.
What to Serve with Cornbread
Now I don’t make this cornbread very often because my son and I are the only ones that like it in my household, but let me tell you, there is nothing like hot, sweet cornbread slathered with salty butter to start your day off right!
It is also perfect with a spicy green chile chicken lasagna, chicken vegetable soup, Frito Pie, or a nice hot bowl of chili!
Happy baking!
Love,
Karlynn
Sweet Honey Skillet Cornbread
Ingredients
- 1 tablespoon vegetable oil or bacon grease to grease the skillet
Cornmeal Mixture
- 1 1/4 cups milk or buttermilk if you want richer and tangier
- 1 cup cornmeal
- 1 cup corn niblets canned, cooked, frozen and defrosted, your choice they just need to be drained
Dry Mixture
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
Wet Ingredients
- 2 large eggs beaten
- 1/4 cup butter melted
- 1/3 cup honey melted and measured
Instructions
- Preheat your oven to 425 °F.
- Coat a 9-inch cast-iron skillet with the vegetable oil then set aside.
- Combine the milk or buttermilk, the cornmeal and the corn kernels together in small bowl. Let sit while you prepare the rest of the recipe.
- Whisk together the flour, baking powder, and salt together in a mixing bowl.
- In a large measuring cup, beat together the eggs, melted butter and the honey until combined then mix into the cornmeal milk mixture completely.
- Mix the cornmeal mixture into the flour mixture until you have a smooth batter ( excepting the corn niblets of course)
- Place the skillet into the oven and heat until the oil is hot. Remove, and then pour the cornbread batter into the hot skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes.
- Cut into 8 pie shaped wedges to serve.
Notes
- Don’t over bake or this will dry right out!
- You can skip the corn kernels if you don’t like the texture in the cornbread
Nutrition
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Darlene says
I don’t have a skillet could I make in 8×8 or 9×9 Pyrex My hands won’t hold heavy pans any longer😢😢. Thanks
Carley says
Moist and delicious
Lorraine says
I could eat this as a dessert with a little, well, a lot of butter on it. Thanks for the recipe