Easy Sweet Cornbread Recipe
Cornbread from scratch couldn’t be easier and if you have a cast iron skillet, you will absolutely love this sweet cornbread (it’s pretty good with a cake pan too, but cast iron just adds something “extra”). This sweet cornbread bakes up light and fluffy, with a bit of crispy texture on the outside, from preheating the pan, which in my opinion is an absolute must do.
It’s winter where I live, and chili is on a regular rotation as it is every year during the cold winter months. This year has been no exception. Today, it’s snowing, so a bowl of chili and a side of cornbread is in order!
You can find my beef chili con carne recipe here and if you make it, go ahead and whip up a batch of this delicious corn bread (cast iron skillet or not), and I promise you will not regret it. It’s light and fluffy and tender, and best eaten on the day you bake it. However, if you’re not going to eat it all, then wrap and freeze the leftover pieces, as they can be thawed in a microwave on a moments notice to go along with your leftover chili, or to be honest, just to be eaten warm with some butter……yum (did I say that out loud?)!
This cornbread is also easily customized, so if you like it spicy, you can reduce the sugar and add in some diced fresh jalapeno’s (I don’t recommend canned pickled ones here). You could also add corn for an extra “corny” taste.
- cast iron skillet (or cake pan)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ⅔ cup white granulated sugar
- 1 tsp salt
- 3½ tsp baking powder
- 1 egg
- 1 cup milk
- ⅔ cup vegetable oil Plus more for the pan
- Preheat oven to 400º
- generously oil a 9" cake pan or cast iron skillet (I prefer the cast iron)
- place it in the oven to heat.
- While the pan is heating.
- In a medium bowl, combine the flour, sugar, cornmeal, salt and baking powder (stir).
- Add the egg, milk and vegetable oil
- Stir to combine.
- Take the pan out of the oven carefully, and pour the mixture into the HOT pan and return it immediately to the oven.
- Bake for 20-25 minutes until golden on top and brown along the edges. Test with a toothpick if desired.
- Remove from the oven, let cool a couple of minutes then slice into wedges and serve along side your chili.