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    Home » Recipes » Bread

    Sweet Skillet Cornbread with Pan-fried Maple Corn

    June 25, 2019 • Updated: June 28, 2021 • by Renée • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Sweet Skillet Cornbread {with Pan-fried Maple Corn} | The Good Hearted Woman

    Sweet Skillet Cornbread perfectly straddles the border between Southern savory and Northern honey-sweet, and gets an extra pop from pan-fried maple corn. 

    Cornbread in skillet with one slice removed. Bowl of split pea soup.

    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.

    Slice of cornbread on old sheet pan.

    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.

    Cornbread in skillet with one slice removed.

    What Makes This 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.
    BAKING TIP: Reduce the grittiness in homemade #cornbread by presoaking the cornmeal in warm milk before making the batter. More tips, plus Sweet Skillet Cornbread {with Pan-fried Maple Corn} Tweet & Share!

    baked cornbread.

    Tips for making the best cornbread

    • 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.
    5 from 6 votes

    Sweet Skillet Cornbread {with Pan-fried Maple Corn}

    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.  
    Print Recipe Pin Recipe
    Course: Bread, Comfort Food, Side Dish
    Cuisine: American
    Prep Time:30 minutes
    Cook Time:40 minutes
    Total Time:1 hour 10 minutes
    Servings: 16 servings
    Calories: 255kcal
    Author: Renee

    Equipment

    • Cast Iron Pie Dish (10-inch)
    • Enameled Cast Iron Skillet

    Ingredients

    US Customary - Metric
    • 1 ¾ cups cornmeal medium grind
    • 1 ¼ cup milk
    • 1 ½ cups flour
    • 2 teaspoons baking powder
    • ¾ teaspoon salt
    • ½ teaspoon baking soda
    • ¼ cup sugar
    • ¼ cup brown sugar
    • 2 eggs
    • ⅓ cup vegetable oil
    • 2 tablespoons maple syrup (or honey)
    • ½ 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 ½ 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

    IMPORTANT: This cornbread batter can and should be made entirely by hand. Do not use a mixer, as it will result in over-beating. 
    You can add an extra egg if you'd like the texture of your cornbread to be a little more cake-like.
    If you are using a 12-inch skillet, reduce baking time by 5-7 minutes. 

    Nutrition

    Serving: 1slice | Calories: 255kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 253mg | Potassium: 149mg | Fiber: 2g | Sugar: 11g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
    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.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    This Sweet Skillet Cornbread pairs perfectly with Old-Fashioned Ham Bone Split Pea Soup {Slow Cooker} or Old-fashioned Navy Bean Soup with Ham {Slow Cooker}.

    baked cornbreadWhat can I do with leftover cornbread?

    Cornbread does not keep well, and is best if eaten immediately, or used in some other way.

    One of our favorite ways to use leftover cornbread is in the Cornbread Breakfast Bake below. This "leftover makeover" breakfast casserole is easy and fun to make, and you can use almost any leftovers to fill it out.

    Leftover cornbread also freezes well for use later in recipes or as cornbread crumbs. 

    Leftover Cornbread Breakfast Casserole | The Good Hearted Woman

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    Sweet Skillet Cornbread {with Pan-fried Maple Corn} | The Good Hearted Woman    Sweet Skillet Cornbread {with Pan-fried Maple Corn} | The Good Hearted WomanWavy Line

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

    Sweet Skillet Cornbread {with Pan-fried Maple Corn} | The Good Hearted Woman

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    About Renée

    Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

    Reader Interactions

    Comments

    1. cheflolaskitchen says

      June 28, 2019 at 1:27 pm

      This would be perfect with evening tea! Looks so appealing!

      Reply
    2. Sheereen | Cups of Coco says

      June 26, 2019 at 12:32 pm

      5 stars
      Cornbread with maple corn. I was a little skeptical and intrigued. But so glad I tried, tasted amazing!

      Reply
    3. Cindy says

      June 26, 2019 at 10:48 am

      Wow this looks so good! I’m excited to try it, with a few switches to make it vegan. I’ll let you know how that goes!

      I live in Missouri, but I’m a transplant. I pronounce it with the ee sound at the end. ?

      Reply
    4. Amanda says

      June 26, 2019 at 8:30 am

      This looks so good! I haven’t had cornered in a long time!

      Reply
    5. aisasami says

      June 26, 2019 at 2:13 am

      5 stars
      This looks amazing and yummy. I would so try this because you are making cornbread by scratch. This looks like fun!

      Reply
      • Renée ♥ says

        June 26, 2019 at 7:42 am

        Thanks! ? I make everything from scratch!

        Reply
    6. Heather says

      June 25, 2019 at 3:13 pm

      I'm such a huge cornbread fan. I've never tried to make it myself. I'm going to try this recipe!

      Reply
    7. Shayla says

      June 25, 2019 at 12:35 pm

      I can't wait to try this, it sounds delicious! I've never heard of the tip to presoak the cornmeal, that's such a great idea!

      Reply
      • Renée ♥ says

        June 25, 2019 at 12:36 pm

        Soaking really does make a difference!

        Reply
    8. Cookilicious says

      June 25, 2019 at 12:11 pm

      Thank you so much for this recipe. Making it tonite.

      Reply
    9. jenna | the urben life says

      June 25, 2019 at 11:17 am

      Wow, I love skillet cornbread but this looks next level!! I'll have to try this method next time 🙂

      Reply
    10. Krissy Allori says

      June 25, 2019 at 10:39 am

      5 stars
      You hit it out of the park with this one. So good!

      Reply
      • Renée ♥ says

        June 25, 2019 at 10:58 am

        Thanks, Krissy!

        Reply
    11. Pam Greer says

      June 25, 2019 at 10:34 am

      5 stars
      You had me at maple glazed corn!! What a fantastic corn bread recipe, the perfect blend of sweet and savory!

      Reply
    12. Annissa says

      June 25, 2019 at 10:16 am

      5 stars
      This sounds like a great comfort food! So many great flavors in this cornbread!

      Reply
    13. Ginny says

      June 25, 2019 at 10:04 am

      5 stars
      You can't bet a great cornbread and skilet cornbread is one of my favorites!

      Reply
    14. Marette F says

      June 25, 2019 at 9:12 am

      This looks delicious! I haven't had corn bread is so long.

      Reply
      • Renée ♥ says

        June 25, 2019 at 9:29 am

        It's such a great comfort food.

        Reply

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