Sweet Skillet Cornbread

There is a big debate out there about cornbread.

It’s either a southern style cornbread or a northern style cornbread. The difference between the two is pretty noticeable. The question is, what kind are you looking for?

Southern is very coarse and crumbly, perfect for making into a stuffing. Northern is sweet, more cake-like and a great side for some hot chili.

I prefer the sweet kind… can you blame me? 

Sweet Cornbread is usually made in a casserole dish or cake pan. I love the rustic look of the skillet cornbread, so I made my sweet cornbread in a skillet. But you can easily make your cornbread in a cake pan if you do not own an oven proof skillet.

This cornbread is my hands-down favorite because it’s so simple to make. I took out all the tedious ingredients like baking powder, baking soda, and salt. Instead I just incorporate a box mix, which has all those ingredients in there already, so it’s basically fail-proof.

Another great way to get your daily dose of dairy…

Fun Milk Fact: It takes 10 pounds of milk to make a pound of cheese, 21 pounds of milk to make a pound of butter, and 12 pounds of milk to make a single gallon of ice cream!

This Sweet Skillet Cornbread can be a great addition to your Thanksgiving spread. It pairs perfectly with some thick and hearty chili, and is also great just slathered with some butter and honey.

It will quickly become a family favorite.

It’s sweet, moist, and completely tasty.

So what do you prefer? Southern or Northern style cornbread?

Sweet Skillet Cornbread

Ingredients

  • 1/4 cup butter flavor Crisco (or butter, softened)
  • 2/3 cups sugar
  • 4 eggs
  • 1 1/3 cup MILK
  • 1 box Jiffy Corn Muffin Mix
  • 2 cups flour

Instructions

  1. Preheat oven to 400 degrees.
  2. In your mixing bowl combine butter flavor crisco (or butter) and sugar and beat until fluffy.Add eggs one at a time, making sure to scrape down sides of bowl. Add milk and continue mixing until blended.
  3. In a separate large bowl whisk together the flour and Jiffy Corn Muffin Mix. Pour the liquid mixture into the dry ingredients and use a whisk to combine. Try to remove all lumps from the batter.
  4. Pour the batter into an oven proof 12" skillet, or a 9x13 inch cake pan. Bake for 30 minutes.
  5. Let cool slightly and enjoy!
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disclaimer: This post was made in partnership with AZ Milk Producers. All thoughts and opinions here are my own.

Comments

  1. I’m a huge fan of sweet cornbread so it’s northern all the way!

  2. I’m a Southen cornbread girl!

  3. I love the sweeter version and yours looks perfect!

  4. Call me a Northerner!! I love my cornbread :)

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