Yankee Style Skillet Cornbread is a very hot debate between regions of the US. Regions are divided as to whether or not sugar should be added to cornbread. I don’t want to stir things up, but I admit that I prefer a sweeter taste to my cornbread. Maybe it’s the Marie Callender version that trained my palate to prefer a sweeter taste to my cornbread, but that’s my story and I’m sticking to it! This recipe is super easy to make, so you don’t need to buy boxed mix. This is my go to recipe.
Friday night, I had a craving for Beef Vegetable & Barley Soup . On the way home, I was seriously going to make the Golden Corral Rolls (which are fantastic, by the way) to go with this. I tend to get a little over-ambitious on my 40 minute drive home. By the time I started to chop and prep for my soup, I realized that baking homemade rolls at 5:30pm wasn’t realistic.
Cornbread is so easy to make, that I can’t fathom buying cornbread mix. My Southern friend says that putting sugar in cornbread is blasphemy. I’m a California Yankee– and I prefer my cornbread to be on the Marie Callender side of sweet. ! I like my cornbread sweet, with butter and honey. If that’s how you like it, this is the recipe for you.
A cast iron skillet is ideal for this bread, because it bakes with a caramelized crust on the outside, yet a tender bread on this inside. I always have corn meal in the pantry, so making cornbread is super fast!
Your ingredients are: (No photo, you know what they look like…)Flour, cornmeal, baking powder, salt, sugar, vanilla, milk (I use 1%), and eggs.
Prepare your skillet (or, you can use muffin tins or a baking pan) with a light coating of butter, set into the oven and preheat it to 400F.
In the meantime, prepare your wet ingredients:
Add to your dry ingredients. NOTE: The recipe says to alternate wet ingredients and dry ingredients into the melted butter and sugar. I spaced, and added all wet into the dry. It worked out just fine for me. Your choice.
Remove the skillet from the oven (very carefully, it’s hot). TIP: I place an oven mitt on the handle so I don’t accidentally grab the handle. I did that years ago and my eyes still water at the pain of it. Pour the batter in… you might hear a nice sizzle sound. Perfect.
Bake for about 22 minutes. NOTE: When I tested the bread, my toothpick came out clean. When I cut into the bread, it was still gooey in the very middle. I simply put it back in the oven and the bread baked just fine. I’d go by a nice golden color.
Cornbread goes perfectly with chili and hearty soups. I love it with honey butter. Yum! Who needs Jiffy Mix?
Sometimes, I turn leftover cornbread into homemade stuffing. I just add cooked vegetables, seasoning and chicken stock.
So, who needs a box mix? This is so easy to make– and leave out the sugar if you’re from the South! Either way, this is my keeper recipe.
Skillet Cornbread (Yankee Style)
Ingredients
- 2/3 cup sugar
- 1/3 cup butter softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 cup cornmeal
- 1 1/3 cup milk I used1% milk
Instructions
- Preheat oven to 400°F. Lightly grease 10 1/2-inch cast-iron skillet and place in oven while it is preheating.
- In a large bowl, cream together sugar, butter, salt, & vanilla.
- Stir in eggs and mix well.
- In a separate medium bowl, mix together flour, baking powder, & cornmeal.
- Alternately stir flour mixture & milk into egg mixture and beat until well-blended.
- Bake in preheated cast-iron skillet for 20 minutes or until toothpick comes out clean.
- Serve warm with butter & honey.
Nutrition
I’m with you…I like my cornbread sweet. Yours looks wonderful. Your roses are fabulous!! It is so early in the spring here that our weeds haven’t even begun to grow LOL. It will be two months before we see roses.
That macro feature is a Godsend. Your cornbread looks great and using the cast iron skillet is a great idea. I got a set of three at a garage sale for $5 many years ago and I love them!
I am so glad for all the info on castron. I have a pan that I thought was ready for the trash, I will do as yousayand clean it thatway and then make YOUR cornbread in it, it sounds fantastic esp with honey butter..mmmmm
Your cornbread looks deeelish. I don’t have a cast iron, but I always loved when my mom would make cornbread in the cast iron skillet growing up. Oh, and your roses look absolutely gorgeous!! Such beautiful pictures.
“I like my cornbread sweet, with butter and honey.” Me too!
Your roses are beautiful!
I just got acquainted with my cast iron pan recently as well. Funny how something can be so intimidating when you don’t know how to use it! Even though I’m a southerner, I do like sweet cornbread (as well as the traditional versions) with a big smear of honey butter. Although the unsweetened kind is best in a glass of milk! YUM!
I remember when you first made this, using baking soda rather than baking powder! LOL! Glad it worked out for you on the next try!
Bravo. Looking forward to trying these out for Colt's birthday!