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+ servings
sweet skillet cornbread, skillet cornbread, honey cornbread, sweet cornbread

Sweet Skillet Cornbread

Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Author Coco and Ash


  • 9" Cast iron skillet (or 8x8 or 9x9 baking dish)


  • 1 tablespoon canola or vegetable oil (Just enough to coat the skillet)
  • 2 large eggs
  • 3/4 cup milk (any % is fine)
  • 1/4 cup sugar
  • 1/2 cup honey (We love Nature Nates!)
  • 1/2 cup melted salted butter
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup corn


  • Coat the inside of your cast iron skillet with oil and place in the oven. Pre-heat both the oven and the pan to 375°.
  • Wisk together the eggs, milk, sugar, melted butter, and honey.
  • Sprinkle the top of the wet mixture with the flour, cornmeal, baking powder, and salt. Mix everything together until there are no more lumps.
  • Fold in the corn kernels.
  • Carefully remove the skillet from the oven and and add the batter.
  • Place the filled skillet back in the oven and bake for 20 minutes or until golden brown and a toothpick comes out clean.
  • Once cool enough to handle but still warm, cut the cornbread into pie shaped wedges and serve with a butter and an extra drizzle of honey!


If you don't have a cast-iron skillet, you can make this in a 9x9 or 8x8 square metal baking dish.
If using a glass pan, do not pre-heat the pan but only the oven.