5 from 6 votes

Sweet Skillet Cornbread {with Pan-fried Maple Corn}

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
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Course: Bread, Comfort Food, Side Dish
Cuisine: American
Keyword: cornbread
Author: Renée ♥ The Good Hearted Woman



  • 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


  • 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.


  • 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.


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. 
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