# Sweet Skillet Cornbread

A sweet cornbread recipe baked in a preheated skillet for a crispy crust, ideal for those who prefer sweet cornbread.

- Servings: 6 servings
- Total time: 35 min
- Cuisine: American
- Category: Side
- Language: en

## Ingredients

- 1 egg
- 0.33 cup vegetable oil
- 1 cup milk
- 0.75 cup sugar
- 0.75 teaspoon salt
- 1 heaped tablespoon baking powder
- 1 cup flour
- 1 cup cornmeal
- 1 tablespoon unsalted butter

## Instructions

1. Preheat your oven to 400°F (204°C).
2. Place the 10-inch nonstick skillet in the oven to preheat with it.
3. Crack one egg into a mixing bowl.
4. Add 1/3 cup of vegetable oil to the egg.
5. Whisk the egg and vegetable oil together.
6. Add 3/4 cup of sugar to the bowl.
7. Add 1 cup of milk to the bowl.
8. Whisk the wet ingredients and sugar together until combined.
9. Add 1 cup of flour to the mixture.
10. Add about 3/4 teaspoon of salt to the mixture.
11. Add a heaped tablespoon of baking powder to the mixture.
12. Add 1 cup of finely ground cornmeal to the mixture.
13. Whisk all ingredients together until just smooth, being careful not to overmix.
14. Carefully remove the hot skillet from the oven using a towel.
15. Drop about a tablespoon of unsalted butter into the hot skillet.
16. Swish the butter around until it's melted.
17. Use a paper towel to grease up the sides of the pan and absorb any excess butter.
18. Pour the batter into the prepared skillet.
19. Return the skillet with the batter to the oven.
20. Bake for 20 to 25 minutes.
21. Test for doneness by jabbing a skewer or toothpick into the center; if it comes out clean, it is done.
22. Remove the cornbread from the oven and let it sit in the pan for a few minutes to solidify.
23. Turn the cornbread out onto a plate.
24. Then, turn it back out from the plate onto a cooling rack.
25. Let the cornbread cool on the rack for a good 10 minutes.
26. Slice the cornbread into wedges on a cutting board.
27. Serve and enjoy a bite of cornbread.

## Equipment

- 10-inch nonstick skillet
- oven
- mixing bowl
- whisk
- paper towel
- skewer
- cooling rack
- plate
- cutting board
- knife

## Tips

- Preheat the pan with the oven to create a crispy crust.
- Do not overmix the batter to avoid a tough bread.
- Use unsalted butter for the pan to prevent an overly salty crust.
- Be conservative with bake time as cornbread can overcook and dry out quickly; test sooner rather than later.
- Let the cornbread sit and solidify for a few minutes after baking before turning it out to prevent it from falling apart.
- Turn the cornbread out onto a plate first, then onto a cooling rack, to prevent lines from being pressed into the top.

## Source

- Original video: https://www.youtube.com/watch?v=SMu7fZYw3eM
- Recipe page: https://www.cliprecipe.com/recipe/4dc3d9b7-efbb-4a45-a3ab-af66e12068f7
- Extracted: 2025-11-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt