Name: Sweet Skillet Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; ⅔ cup sugar; 3½ teaspoon baking powder; 1 teaspoon salt; 1 cup milk; ⅓ cup vegetable oil; 1 large egg

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Sweet Skillet Cornbread is one of those side dishes that fits in with almost any meal.

It’s made with a handful of pantry staples that come together to make a slightly sweet bread with a golden crust.

Baking it in a cast iron skillet gives it a crisp edge while the inside stays soft and tender.

The batter only takes a few minutes to mix, so it works well on a busy weeknight, but it still has that cozy vibe that makes it right at home during family dinners or holidays.

Cornmeal and flour set the base, sugar adds a hint of sweetness, and milk keeps it light. An egg and a little oil tie everything together before it goes straight into the skillet.

This cornbread is versatile enough to match with chili, barbecue, or roasted meats, but it’s just as good on its own with butter or honey spread on top.

Whether you’re cooking for yourself or sharing a meal with family, this is a recipe you can count on every time.

Close-up of sweet skillet cornbread baked in a cast iron pan, cut into wedges with one slice lifted to show the moist, crumbly golden texture. The cornbread has a slightly coarse grain, highlighting the cornmeal base, and sits on a striped cloth with a yellow gingham napkin in the background.

Why You’ll Love This Sweet Skillet Cornbread

Quick and Simple

The batter mixes in one bowl with basic pantry staples, making it easy to prepare.

Great Texture

The cast iron skillet creates a crispy crust while the inside stays tender and soft.

Versatile Side Dish

Pairs well with soups, chili, barbecue, or even holiday meals.

Family Favorite

Its mild sweetness makes it a dish everyone enjoys.

Tips and Tricks

Preheating the Skillet

For an even crispier crust, place the skillet in the oven while it preheats, then pour in the batter.

Serving Warm

Cornbread is best served warm. Add butter, honey, or jam for extra flavor.

Golden sweet skillet cornbread baked in a black cast iron pan, sliced to reveal a soft, crumbly texture inside. A triangular piece is lifted from the pan, showing its moist, tender center. A rustic knife rests nearby on a striped cloth with a yellow checkered napkin in the background. Perfect Southern side dish.

Ingredient Substitutions

Milk

Use buttermilk for a richer taste and slightly tangier flavor.

Vegetable Oil

Melted butter can replace oil for a richer flavor.

Serving Suggestions

Serve alongside chili, stew, or barbecue. It also pairs well with roasted chicken or as a bread option for holiday dinners.

How to Store and Reheat

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in the oven at 350°F for 5–10 minutes or microwave briefly until heated through.

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