There is nothing like a cast iron skillet full of fresh cornbread from the oven. It is perfect with soup, stew or chili. It is also amazing with some butter and a drizzle of honey!
Cornbread is an easy and delicious side for so many things. Chili? Cornbread! Stew? Cornbread! BBQ? Cornbread! Honey and butter? Cornbread!
The best part is it is quick and easy to whip up. If you like slightly sweet cornbread, this is the recipe for you.
You don’t need a cast iron skillet to bake it, but it is highly recommended!
‘Tis the season of soups, stews and chilis. There is just something comforting about knowing there is a pot perking on the stove or something simmering in the slow cooker.
Just the thought of it warms me up a bit which is perfect on these colder days. A slice of cornbread is the perfect thing to make that bowl of goodness a hearty meal.
Do you know what makes it even more cozy? Making that cornbread in a skillet!
Of course the cast iron pan isn’t 100% necessary to make this recipe. You could use a 9 inch cake pan or even a square baking dish.
But the skillet makes it a little more perfect. I don’t know why, it’s just a fact!
This cornbread is a nice middle ground kind of cornbread. It is a lighter cornbread with a bit of a moist crumb and a buttery crust.
It is a bit sweet, but not too sweet. It is great served as a slice with butter and maybe some honey but is also yummy crumbled over a bowl of chili.
The best part is the batter comes together in a jiff. It takes very little effort and it comes out of the oven all warm and toasty. Just seeing it lets you know good things are ahead!
My husband refuses to believe a bowl of soup on its own counts as dinner. So we always have to have something on the side.
He would almost always choose chili if forced to pick a soup for dinner. I also enjoy a slice of cornbread with ham and beans.
For some spice, check out my loaded cornbread recipe. It has jalapenos, cheese, bacon and more baked inside.
If you like corn muffins, I have a recipe for those too! What do you serve with your soup?
Frequently Asked Questions
Does sugar belong in cornbread?
This is definitely a hotly debated matter of opinion. We like our cornbread slightly sweet and airy, so we add a bit of sugar and some flour making this our favorite cornbread recipe. We find it works well as a side dish to BBQ or topped with butter and honey for an extra special treat.
What can I do with leftover cornbread?
Cut it into cubes and toast it to make tasty croutons. Or turn it into a breakfast casserole. Otherwise just warm it up in the microwave for a few seconds and melt butter over the top.
Did you make this great recipe? Please leave a review in the recipe card below!
- 1 cup milk buttermilk would be good too!
- ⅓ cup granulated sugar
- 4 Tablespoons butter melted
- 2 large eggs
- 1¼ cup yellow cornmeal
- ½ teaspoon salt
- 1 Tablespoon baking powder
- 1 cup all purpose flour
- Preheat oven to 400°F and grease an 8-inch skillet, cake pan or 8-inch square pan.
- In a large bowl, stir together milk, sugar, melted butter, and eggs until combined.1 cup milk, 4 Tablespoons butter, ⅓ cup granulated sugar, 2 large eggs
- Add in cornmeal, baking powder and salt. Mix until uniform.1¼ cup yellow cornmeal, ½ teaspoon salt, 1 Tablespoon baking powder
- Gently stir in flour until just combined (it's ok if it's a little lumpy.)1 cup all purpose flour
- Pour cornbread batter into greased skillet and bake in preheated oven for 22-28 minutes. You want it to be cooked through with golden brown crispy edges.