Sweet Skillet Cornbread Recipe
Married to a Southern boy, there have been some expectations on certain recipes I should make for the family. Cornbread is one of them. I have had to live up to my husbands’ grandmother’s cornbread recipe. A recipe he had grown up with for years. I have been told several times the sweet Northern cornbread does not cut it, except for my sweet skillet cornbread.
One fall dinner, I made my steak chili, and it seemed fitting to have a good side of cornbread. My chili was in the slow cooker, so I had plenty of time to make my skillet cornbread. The recipe was easy and works perfectly in a
Cost to make this recipe.
For the entire 8-inch cast iron skillet, I calculated this recipe to cost roughly $2.25 or $0.25 per serving size.
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Sweet Skillet Cornbread
Ingredients
- 1 stick butter, …[$1.00]
- 1 cup all purpose flour, …[$0.23]
- 1 cup cornmeal, …[$0.13]
- 1½ tsp baking powder, …[$0.06]
- ½ tsp baking soda, …[$0.02]
- ½ tsp salt, …[$0.03]
- ¼ cup white granulated sugar, …[$0.02]
- 1 cup buttermilk, or milk…[$0.30]
- 2 large eggs, …[$0.46]
Instructions
- Preheat oven to 425 °F. Put 1 tablespoon of butter from the stick in a 8 inch cast iron skillet and place in oven to melt butter. Take out of oven once butter has melted.
- In a large bowl, melt the rest of the stick of butter and combine the rest of the ingredients. Mix thoroughly and pour into buttered skillet.
- Bake for 20 minutes or until toothpick comes out clean. Let skillet cool for a few minutes before cutting into cornbread.