Chilis, soups, and barbeques need this sweet cornbread cast iron skillet recipe! Baking in a hot cast-iron skillet gives each piece of cornbread crispy edges and the perfect tender crumb. This egg-free recipe is sweetened with just the right amount of maple syrup and coconut sugar – you’ll want to keep coming back for more once you try it!
Sweet cornbread recipe cast iron skillet
A good homemade cornbread recipe is something to cherish. It becomes a family favorite and something that everyone gets excited about when they see it at the dinner table.
My mom made delicious cornbread growing up, but the one thing it was missing was the crispy crust. For me, that’s a must!
You need a hot pan to really get the best cornbread recipe. And I can’t wait to teach you how to do that!
What makes this the best homemade cornbread recipe?
There is more than one type of cornbread out there, and everyone is going to have a type that calls to them.
I’m in the camp of loving one that has a good cornmeal batter using a medium-grind corn meal. The quick bread isn’t just smooth, it has some nice texture to it.
A little sweetness.
Butter (of course!).
And a crispy crust with a moist crumb.
No dry cornbread pieces over here.
The only that could make it even better is a little drizzle of honey!
What you need for this skillet cornbread recipe
- non-dairy milk
- apple cider vinegar
- medium-grind yellow cornmeal
- all-purpose flour
- baking powder
- sea salt
- unsalted butter
- extra virgin olive oil
- coconut sugar
- maple syrup
How to make sweet skillet cornbread
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- Preheat the oven to 400 degrees F and place the cast iron skillet on the middle rack in the oven. When the is preheated, add the butter into the cast iron pan to melt – this should only take a few minutes so watch that it doesn’t burn!
- Add the milk into a jar and stir in the apple cider vinegar. Let it sit for 5-10 minutes to slightly curdle.
- In a large bowl, add the cornmeal, flour, baking powder, coconut sugar, and sea salt. Whisk the dry ingredients well to combine.
- When the milk mixture has sat for 5-10 minutes, add the oil and maple syrup. Stir to combine.
- Make a well in the center of the cornmeal mixture and pour in the wet ingredients. Stir until almost combined.
- Carefully remove the cast iron skillet from the oven, pour the melted butter into the batter, and mix.
- Pour the cornbread batter into the hot skillet. Bake for 25 to 28 minutes (check at 25 minutes), until a toothpick that is inserted in the center comes out clean and the top is golden brown. It will smell amazing! Cool for a few minutes before enjoying.
Watch me make my favorite cornbread recipe!
The full how-to video can be watched below or on my YouTube channel!
What to serve
Cornbread is the perfect side for chilis, soups, and barbeque! Here are a few recipes that pair really well with this easy skillet cornbread.
- High protein chili
- Paleo turkey chili
- Split pea soup
- Easy vegetable beef soup
- Black bean soup
- Vegan mushroom soup recipe
Pro tip – make a batch of honey butter to serve along with your amazing cornbread.
To make this, soften unsalted butter and drizzle in some honey. Mix together until smooth and whipped. The more you mix it, the fluffier it will become.
You can prep honey butter in advance and store it in the fridge until you’re ready to use it.
How to store
Leftover cornbread can be stored in an airtight container on the counter at room temperature, or in the fridge for up to 5 days.
It freezes beautifully too!
Freeze individual pieces of cornbread on a parchment paper lined baking sheet, and then once frozen, transfer to a freezer bag. Label and date it, and keep it for up to 6 months.
Substitutions
Below you’ll find a list of substitutions that will work well in this cast iron skillet cornbread recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Non-dairy milk – Any non-dairy milk or regular milk can be used. You can also use buttermilk in place of making your own by mixing the milk with vinegar.
Apple cider vinegar – Any unflavored vinegar will work to curdle the milk. Lemon juice will work here too!
Cornmeal – White cornmeal works just as well in place of the yellow variety. If you only have fine cornmeal on hand or masa, use that in its place! The bread will have a smoother texture.
Flour – Whole wheat flour, einkorn flour, or gluten-free all-purpose flour will work well in place of regular flour.
Butter – To make this cornbread vegan, use your favorite plant-based butter substitute here. You can also make this with coconut oil substituted in equal amounts!
Coconut sugar – Brown sugar and cane sugar are good alternatives to coconut sugar. You can also omit the added sugar if you’d like a bit less sweetness to your skillet cornbread recipe.
Maple syrup – Honey and agave syrup are good alternatives to maple syrup. Date syrup would work here too!
More favorite recipes you’ll love
Sweet Cornbread Recipe Cast Iron Skillet
Ingredients
- 4 tbsp unsalted butter
- 1.5 cups non-dairy milk
- 2 tsp apple cider vinegar
- 1.5 cups medium-grind yellow cornmeal
- ¾ cup all-purpose flour
- 4 tsp baking powder
- 2 tbsp coconut sugar
- ½ tsp sea salt
- ¼ cup maple syrup
- 2 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 400 degrees F and place the cast iron skillet on the middle rack in the oven. When the is preheated, add the butter into the cast iron pan to melt – this should only take a few minutes so watch that it doesn’t burn!
- Add the milk into a jar and stir in the apple cider vinegar. Let it sit for 5-10 minutes to slightly curdle.
- In a large bowl, add the cornmeal, flour, baking powder, coconut sugar, and sea salt. Whisk the dry ingredients well to combine.
- When the milk mixture has sat for 5-10 minutes, add the maple syrup and oil. Stir to combine.
- Make a well in the center of the cornmeal mixture and pour in the wet ingredients. Stir until almost combined.
- Carefully remove the cast iron skillet from the oven, pour the melted butter into the batter, and mix.
- Pour the cornbread batter into the hot skillet. Bake for 25 to 28 minutes (check at 25 minutes), until a toothpick that is inserted in the center comes out clean and the top is golden brown. It will smell amazing! Cool for a few minutes before enjoying.
Nutrition
If you try this perfect cornbread recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
