Sweet Skillet Cornbread
A delicious sweet skillet cornbread, perfect as a side for chili or a tasty snack. With honey, butter, and cornmeal, it's a real treat!
Servings: 8
Ingredients
- 2 eggs
- ¾ Cup milk
- ¼ Cup canola oil or vegetable oil
- ¼ Cup honey
- 3 Tablespoons butter salted, melted
- 1 ¼ Cup all purpose flour
- 1 Cup cornmeal
- ⅓ Cup granulated sugar
- 1 Tablespoon baking powder
- 2 Teaspoons cornstarch
- 1 Teaspoon salt
- 1 Tablespoon butter
Instructions
- Preheat the oven to 400 degrees F.
- In a mixing bowl combine the egg, milk, oil, honey and melted butter. Mix well.
- Sift the flour, cornmeal, sugar, baking powder, cornstarch, and salt into the wet ingredients. Mix until just combined, and set aside.
- Place your cast iron pan into the preheated oven for about 3 minutes. Then take it out and put 1 tablespoon of butter in the center of the pan, as it melts carefully move the pan around so that the butter coats the bottom of the pan.
- Pour the cornbread batter into the buttered pan and place in the oven. Bake for 25 to 30 minutes or until the center is set.
- Remove from the oven. Serve either warm or at room temperature.
Notes
Make extra: There are plenty of ways to enjoy homemade cornbread and it freezes well, so I recommend making plenty!
Customize it: You can adjust the sugar to make it as sweet (or not) as you wish.
Don't skip the melted butter: This helps prevent the cornbread sticking to the pan.
Customize it: You can adjust the sugar to make it as sweet (or not) as you wish.
Don't skip the melted butter: This helps prevent the cornbread sticking to the pan.
Nutrition
Calories: 310kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 44mg | Sodium: 484mg | Potassium: 151mg | Fiber: 2g | Sugar: 19g | Vitamin A: 109IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 2mg
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