Sweet Skillet Cornbread

I have searched and searched for a sweet fluffy cornbread recipe for years! It seems mine always turn out good but just not light and fluffy…usually dry and well, kind of flat. BUT, I finally found the one!! I found this recipe through Pinterest…it’s from highheelsandgrills…I tweaked it just a bit, and if my family’s “mmm’s” and “awe’s” at the dinner table the other night are any indication, it’s the best! I’ve found my favorite cornbread recipe! If you like sweet cornbread, you’ll love this recipe.

I just love baking with my cast iron skillet – it was my husband’s great grandmother’s skillet. I wonder what recipes she made in this skillet. I wish I had known her. From the stories I’ve heard, she was a very lovely lady who cared for and loved her family very much. I’m so happy to have this skillet and thankful that I can continue using it as I cook for my family and share my love with them 🙂

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Begin by separating 4 egg whites into a mixing bowl and beat until you have soft peaks. (Place the yolks into a separate mixing bowl and set aside)

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In a separate mixing bowl, add the dry ingredients and mix well with a whisk. Melt the butter and add to the dry ingredients along with the milk and vanilla. Add the egg yolks and stir to combine.

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After ingredients are combined, slowly fold in the fluffy egg whites until combined.

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Place 2 Tbsp butter in your cast iron skillet and place in oven. Preheat your oven to 375 degrees. The butter should melt as your skillet heats up.

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When butter is melted and your batter is ready, pour batter into the hot pan and place skillet in preheated oven. Bake at 375 degrees for appx 20-25 minutes or until top is golden brown.

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Cut into slices. Serve with butter and honey…or serve with  Stef’s Black Bean Soup with Ham.

Sweet Skillet Cornbread

  • 4 eggs (whites separated and set aside)
  • 2 cups all-purpose flour (organic, un-enriched if possible)
  • 1 tbsp baking powder
  • 1 cup Bob’s Red Mill Organic Cornmeal
  • 1 1/4 cups granulated sugar
  • 1 tsp salt
  • 2 teaspoons Watkins Vanilla extract
  • 3/4 cup butter, melted
  • 1 cup 1% milk

Begin by separating 4 egg whites into a mixing bowl and beat until you have soft peaks. (Place the yolks into a separate mixing bowl and set aside). 

In a separate mixing bowl, add the dry ingredients and mix well with a whisk. Melt the butter and add to the dry ingredients along with the milk and vanilla. Add the egg yolks and stir to combine. After ingredients are combined, slowly fold in the fluffy egg whites until combined. Place 2 Tbsp butter in your cast iron skillet and place in oven. Preheat your oven to 375 degrees. The butter should melt as your skillet heats up.

When butter is melted and your batter is ready, pour batter into the hot pan and place skillet in preheated oven. Bake at 375 degrees for appx 20-25 minutes or until top is golden brown. Cut into slices.

Serve with butter and honey…or serve with  Stef’s Black Bean Soup with Ham.

Enjoy!!

 

Please share this recipe with your friends and family. If you make this recipe, please comment below and/or add your own pictures. Thanks for stopping by!

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