Sweet Homemade Cornbread in a Cast Iron Skillet (Canned Sweet Corn Recipe)
My recipe for sweet cornbread gets its moist, tender texture from a whole can of sweet creamed corn added to the batter. This is an easy cornbread skillet recipe, perfect served in cold winter months alongside cozy meals like beef stew or roast chicken and gravy.
Ingredients
Cornbread
- 220 grams all-purpose flour
- 160 grams yellow corn meal
- 8 grams diamond crystal kosher salt
- 6 grams baking powder
- 418 grams sweet creamed corn (one 15 oz can)
- 140 grams brown sugar (light or dark)
- 72 grams olive oil
- 1 large egg (room temperature)
Topping
- 12 grams brown sugar (1 tablespoon, tightly packed)
Instructions
- Preheat. Preheat the oven to 350°F. Lightly grease a 10" cast iron skillet and set aside.
- Mix. In a large mixing bowl, whisk together flour, corn meal, salt, and baking powder. In a separate bowl or large liquid measuring cup, whisk together creamed corn, oil, brown sugar, and egg. Pour the wet ingredients into the center of the dry ingredients. Use a dough whisk or a spatula to fold the wets into the dries just until combined. This is a lumpy batter, DO NOT OVER MIX. Stop mixing as soon as you can't see any streaks of flour in the bowl.
- Top. Pour the cornbread batter into the prepared cast iron skillet and use a mini offset spatula to gently spread it out in the pan. Sprinkle the top with brown sugar.
- Bake. Bake for 40-45 minutes at 350°F until a toothpick inserted in the center comes out with just a few crumbs (not wet batter) clinging to it. You're looking for an internal temperature of at least 195°F.
- Cool. Let cool almost completely in the skillet before slicing and serving.
RECIPE NOTES
- Store cornbread in an airtight container for 3-4 days. Cornbread is best eaten within 24 hours of baking.
- To reheat: 5-7 minutes in a 350° oven.