Sweet Skillet Cornbread


by Oct 23rd, 2010 // Dinner, Recipes

Sweet Skillet Cornbread

Sweet Skillet Cornbread

I wish I had more pictures to display how beautiful and perfectly browned this cornbread was, but it was devoured with no consideration for the blog. I had to wrestle this last piece out of the hands of an unexpected guest so I could have just one relic of our hard work.

Sweet Skillet Cornbread

The inspiration for this recipe came from Pioneer Woman. Although, I am really no Pioneer Woman. I’m a city girl and I’m sure she would be horrified with how I changed the recipe. True corn-breaders hate when folks like us add sugar to cornbread. For shame!

Sweet Skillet Cornbread

We also added yogurt which seemed rather experimental at the time but totally worked and I wouldn’t want it any other way. What we all liked best about the finished product was the brown crispy bottom and the hint of sweetness in every bite. Now for the recipe…

Sweet Skillet Cornbread Recipe
Adapted from The Pioneer Woman.

1 cup Yellow Cornmeal
½ cup All-purpose Flour
2 tablespoons granulated sugar
pinch of salt
1 Tablespoon Baking Powder
1 cup plain non fat or lowfat yogurt
½ cups Milk
1 whole Egg
¼ cups unsalted butter + 3 tablespoons butter

Preheat oven to 450 degrees. Combine cornmeal, flour, salt, sugar and baking powder in a bowl. Stir together. In a small bowl combine the yogurt and milk. Add the egg and whisk together then add the baking soda directly to the mixture and whisk again. Pour the milk mixture into the cornmeal mixture and stir with a fork until combined. In a small bowl, melt 1/4 cup butter. Slowly add melted butter to the batter, stirring until just combined. In a 9 or 10 inch iron skillet, melt 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.) Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. The edges will be crispy. Remove from oven and run remaining butter over the top of the cornbread until the entire top shines. Cut into triangles and serve warm. Serves a crowd.

Sweet Skillet Cornbread


15 Comments on “Sweet Skillet Cornbread”

  1. 1.) @communitycook
    October 23rd, 2010

    This sounds yummy. I'm pretty sure I have some cornmeal kicking around in my pantry. If so, I am totally making this for breakfast.

  2. 2.) cathy
    October 23rd, 2010

    I love cornbread. I will be making this soon! And I love sugar in mine.

  3. 3.) Wendy
    October 24th, 2010

    This is pretty much how I make mine! I use my great grandma's recipe, but she always made them one at a time like pancakes, which takes forever, especially when you're making a double batch for cornbread stuffing.

  4. 4.) hopingforparenthood
    October 24th, 2010

    All of my recipes have a little sugar in them, and I'm looking through traditional old Southern cookbooks and on the back of the stone-ground cornmeal bag. And if you don't have yogurt on hand, buttermilk is also wonderful. (Though come to think of it, folks are probably more likely to have yogurt on hand than buttermilk. Still.)

    By the way, I've been saving tons of your entries for two and three and four years from now when I plan to be cooking with my son. Let your son know that he's going to be a terrific role model for a little boy in Texas! He's doing a great job. :-)

  5. 5.) Nikki
    October 24th, 2010

    mmm…..I'm making a ham in the crockpot today so this will go perfect to compliment it!!!

  6. 6.) @EasyLunchboxes
    October 24th, 2010

    2 Tablespoons of sugar? I like you Miss City Pioneer Woman! Especially since the healthy yogurt added more than makes up for a little of that sweet stuff IMHO.

  7. 7.) @knjnbnmnb
    October 24th, 2010

    I made the Pioneer Woman version and it defiantly needed sugar for my tasting.

  8. 8.) CookingWithMyKid
    October 24th, 2010

    @EasyLunchboxes – Ha! We actually weren't trying to make it healthier (it still has so much butter) we were just wanting a little sweetness. My southern friends tell me this is a major atrocity no matter how small the amount!

  9. 9.) ctb
    October 24th, 2010

    Certainly not offended = )
    Almost any cornbread is good cornbread, IMO.

    & I believe it's a regional thing – the South doesn't have a monopoly on cornbread, y'know….

  10. 10.) Eva Leigh
    October 25th, 2010

    Now I think I have to do a taste test, this cornbread vs. no-sugar cornbread. Oh darn, another excuse to make one of your recipes!

  11. 11.) Susan
    October 27th, 2010

    This recipe motivated an early holiday request – iron skillet! (I did ask for my mom's already-seasoned one, but she's not willing to part with that, so I'll have to get cookin'!)

  12. 12.) Jeni
    November 1st, 2010

    I made the PW version too and it was SCREAMING for sweetness, so good work!

  13. 13.) Nancy
    November 5th, 2010

    I'm looking forward to making this today! One question. The ingredient list calls for baking powder and the directions say to add baking soda. Which one should it be? Thanks.

  14. 14.) CookingWithMyKid
    November 5th, 2010

    Can't wait to hear what you think! It's actully both soda + powder. Fixed the ingedient list. Thx for the heads up!

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