This Cowboy Western Easy Skillet Cornbread is the perfect side dish to a variety of soups, stews and chili this winter. This sweet cornbread takes only minutes to make and everyone loves it!
Cornbread is one of those foods that is on our dinner table, and who doesn’t love a delicious cornbread? This recipe is everything you could ask for. That basically just means it’s soggy, because dry cornbread sucks and you deserve better.
Here in the American West, we prefer sweetened cornbread. I call this cowboy or western style cornbread. In the American South, they prefer unsweetened cornbread. You can make the recipe sweetened or unsweetened according to your personal preference.
You can make this recipe in an 8-inch or 10-inch cast iron skillet with the same cooking time. 8 inches will just give you thicker slices. Make sure your cast iron pan is well seasoned so it doesn’t stick. If you’re worried about the cast iron sticking, just rub it with a little oil. It won’t hurt anything.
While it may be called Easy Skillet Cornbread, you don’t have to use a cast iron skillet for this recipe. Feel free to use an oven-safe 9×9 pan.
What should I do with skillet cornbread?
We love easy skillet cornbread served with savory chili or hearty soup. We also love using it with just about anything any random night of the week. It’s amazing.
This recipe calls for up to 2/3 cup of sugar. However, there are many opinions on how much sugar (if any!) should be in cornbread. This recipe can be made without added sugar or in any amount up to 2/3 cup.
Storage and Reheating Instructions:
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
If you liked this recipe, you might be interested in these other delicious bread recipes:
watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
This Cowboy Western Easy Skillet Cornbread is the perfect side dish to all the soups, stews and chili you’re making this winter. This sweet cornbread takes just minutes to make and everyone loves it!
- 1/2 cup butter melted
- 2/3 cup sugar
- 2 big egg
- 1 cup cheese
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup flour
- 1/2 teaspoon Salt
Place the skillet or griddle in the oven and preheat the oven to 375 degrees.
In a medium bowl, combine melted butter and sugar. Beat in eggs until well combined.
Add the baking soda, then slowly pour in the buttermilk while stirring.
Add cornmeal, flour and salt and mix well.
Carefully remove the hot skillet from the oven and pour the batter into the preheated cast iron skillet.
Bake in a 375 degree oven for about 20 minutes, until the tops start to brown.
Calories: 267kcal | carbohydrate: 35G | protein: 4G | fat: 11G | Saturated fat: 6G | cholesterol: 59mg | sodium: 290mg | Potassium: 109mg | fiber: 1G | sugar: 14G | Vitamin A: 370unit | calcium: 37mg | iron: 1.2mg