Sweet Skillet Cornbread perfectly straddles the border between savory Southern cornbread and its honey-sweet Northern cousin – not too sweet, not too savory – and gets an added pop in the form of delicious pan-fried maple-glazed corn.
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My mother was raised in Missouri (which she adamantly pronounces “Missour-rah,” in case you’re wondering), and most of the food she cooked for us when I was a child reflected her Show Me State roots. Her cornbread was no exception, with a texture and flavor that perfectly straddled the border between savory Southern cornbread and honey-sweet Northern cornbread.
This Sweet Skillet Cornbread recipe isn’t my mother’s, although I wish it was. (I’m still looking for that one.) However, it does come close, especially with regard to texture: neither too cakey nor too gritty, this cornbread resides in a happy middle ground.
As far as sweetness, this skillet cornbread leans a little more north than my mom’s cornbread ever did (I may have a a bit of a sweet-tooth), but it definitely isn’t as sweet as those squares of yellow cake they serve on the side at your local rib chain.
When you make cornbread, consider sugar a variable: if you prefer your cornbread less sweet, just reduce the sugars accordingly. On the other hand, if you like your cornbread honey-sweet, increase the sugar or maple syrup a bit.
What Makes This Sweet Skillet Cornbread Recipe Unique?
- Cornmeal Presoak – I imagine that people have been presoaking their cornmeal ever since the first person made the first corn-cake and everyone complained about how much it hurt their teeth. Presoaking the cornmeal in warm milk significantly reduces the cornmeal’s gritty texture, but does not completely destroy it as regrinding the cornmeal can. You can skip this step if you prefer that super-crunchy cornmeal grittiness, but it really does make a difference.
- Hot Skillet Start – When you transfer the cornbread batter into the preheated skillet [Cornbread, Step 5], you are essentially starting to fry a giant cornbread pancake. This results in a nice toasty brown on the bottom and gets the baking process going quickly.
- Pan-fried Maple Corn – Gotta say, I’m giving myself a pat on the back for coming up with this idea. 🤚🏼. Not only does the pan-fried maple corn gives the cornbread a little extra texture, but it delivers a nice little pop of flavor, too.
PREP NOTES:
- Do not use a mixer for this recipe, as it will result in over-beating. This cornbread batter can and should be made entirely by hand.
- Be sure to use medium grind cornmeal, not course grind.
- Add an extra egg if you like your cornbread to be more cake-like.
- I use a cast iron skillet to pan-fry the corn and a cast iron pie dish for baking the cornbread, but you can use one or the other for the entire recipe.
Sweet Skillet Cornbread {with Pan-fried Maple Corn}
Print Recipe Pin RecipeIngredients
- 1 3/4 cups cornmeal medium grind
- 1 1/4 cup milk
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/3 cup vegetable oil
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon vanilla
- 4 tablespoons butter divided
Pan-fried Maple Corn
- 1 cups frozen corn
- 2 tablespoons butter
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 425° F [220°C].
- Heat milk in medium microwave-safe bowl for 30-45 seconds, until very warm (about 105°F | 40°C). Stir cornmeal into warm milk and set aside to soak for at least 15 minutes.
Pan-fried Maple Corn
- Heat 9- or 10-inch cast iron pie dish or skillet over medium heat. Add 2 tablespoons butter to skillet and allow it to partially melt. Add frozen corn and increase heat to medium-high.
- Stir corn and butter in skillet until water released by corn has completely reduce and corn begins to brown slightly, about 8 minutes.
- Reduce heat to low, and drizzle 2 tablespoons maple syrup over corn. Stir for 2 minutes and remove from heat. Remove corn from skillet and set aside.
- Place the pie dish or skillet in the oven to preheat while you make the cornbread mixture.
Cornbread
- In a medium bowl, combine flour, baking powder, salt, and baking soda. Set aside.
- Whisk brown sugar and white sugar into the milk and cornmeal mixture that has been soaking. Whisk in eggs. Stir in 3 tablespoons of melted butter, plus vegetable oil, vanilla, and remaining maple syrup. Reserve the last tablespoon of butter for buttering the pie dish/skillet.
- Add dry ingredients to wet ingredients. Stir in 1/2 of the maple-glazed corn.
- Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F [190°C]. Using a pastry brush or paper towel, brush the baking surfaces of the hot skillet with the reserved 1 tablespoon of melted butter.
- Pour the batter into the hot skillet. Sprinkle the remaining maple-glazed corn evenly over the top, and place on the center rack of the oven.
- Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 30-35 minutes for 10-inch skillet or cast iron pie dish. Allow to cool for 10 minutes before serving.
Notes
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Note: Cornbread does not keep well, and is best if eaten immediately. I like to freeze any leftover cornbread for use in recipes or as cornbread crumbs. (I have a delicious recipe for Leftover Cornbread Breakfast Bake coming to the blog later this summer!)
I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!
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