How to Make Cast Iron Sweet Cornbread

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baked cornbread preheating the cast iron

Sweet Cornbread Recipe

When making chili, the sidekick is usually cornbread, right?  This is a delicious sweet cornbread recipe that is perfect. We love that it is a cast iron corn bread, as it allows us to use our favorite cast iron pan.

Serve homemade cornbread with your favorite chili recipe as a side. Perfect to make during the holidays and with your favorite barbecue chicken, pork or beef dishes.

What Ingredients Are Needed?

We use the following ingredients for our cast iron cornbread:

  • flour
  • yellow cornmeal (or white)
  • sugar
  • salt
  • egg
  • melted butter
  • baking powder
  • milk
  • corn (can use cream of corn if desired add additional cooking time)
melted butter with whole sweet corn into batter

What Size Pan is Used to Make Cornbread?

Our recipe can be made in a #8 or #9 cast iron pan. We have made this recipe with a cold pan and with a pan heated up in the oven. Either way works for us, maybe the hot pan doesn’t cause the cornbread to get as brown.

mixed cornbread batter in bowl

How Long Do I Need To Bake The Bread?

It takes 25 minutes to bake. If you added creamed corn instead of kernel corn, increase the baking time by 15 minutes (more liquid was added).

buttered cast iron pan

Do I Need To Butter My Cast Iron Pan?

Whether you are preheating your pan or baking your cornbread in a cold pan, butter it. Preheating the pan gives the bread a nice crust. Butter that pan really well You don’t want your cornbread sticking. You can also use bacon grease if you have that.

cornbread batter in cast iron pan

Can I Add More Ingredients Into The Cornbread?

Yes. Add your favorite cheese (cheddar, sharp or mild cheddar). Mix in jalapeño peppers or arrange the peppers on top. Dice jalapeño mix well into the batter.


  • The butter cast iron pan helps keep the cornbread from sticking.
  • The butter cast iron pan also makes a crispy crust (yum!)
  • Once the cornbread is cooled/served, remove from the cast iron and clean the pan.
  • Using creamy corn, will increase your baking time, up to around 15 minutes.
  • Make these other cornbread recipes: sweet cornbread muffins, corn dog muffins and cornbread.
piece of cornbread with chili
piece of cornbread with chili
Print Recipe
5 from 1 vote

Cast Iron Sweet Cornbread

Enjoy the comforting warmth of sweet cornbread baked to perfection in cast iron skillet. Learn the secrets of golden crust and fluffy center.
Course: Baking, Side Dish
Cuisine: American
Author: Regina Sober


  • 1 cup flour
  • 1 cup cornmeal
  • 2/3 cup sugar
  • 1 teaspoon salt
  • large egg
  • 1 stick melted butter
  • 3 1/2 teaspoons baking powder
  • 1 cup milk
  • 15 ounce canned corn


  • Preheat your oven to 400F.
  • In a bowl, add the flour, cornmeal, sugar, salt and baking powder.  Mix together.  Add the butter and mix.
  • Add the egg and milk and incorporate.  Then add the sweet corn in last and stir.
  • Butter up your #8 or #9 cast iron pan zealously.  Be generous and make a mess.  This is how you get a crispy crust on the outside.
  • Pour the mix into the cast iron pan and bake for 25 minutes, or until the toothpick comes out clean.
  • IF you put in creamed corn, you may need around 15 minutes additional cooking time.


YouTube video
Enjoy the comforting warmth of sweet cornbread baked to perfection in cast iron skillet. Learn the secrets of golden crust and fluffy center.

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  1. I have a dilemma, my husband loves sweet cornbread and I prefer just cornbread so- I’m looking for a good “cornbread” recipe instead of “sweet cornbread” any suggestions? TIA

    1. Well, you could take the sweet corn/cream corn out of the recipe. But you will have to adjust the milk ratio as it might need more or less. So add a little at a time. You want it to be the consistency of a cake batter, maybe slightly thicker.

    1. You can use different milk/buttermilk to fit your flavor. It will change the richness if you are using fat free milk. But if that is what you are used to you can try and see how you like it.

    1. I have not done this. The recipe has baking powder that will be activated and start to rise when you mix it together. Letting it sit for a few hours on the counter, it may continue to rise.

    1. Glad you enjoyed. If you found it to liquidy, decrease the amount of milk. Recipes are a balance sometimes and you definitely don’t want to have a cornbread that is overly dry.

  2. Thanks for this delicious recipe! My husband and I loved it. I made it without the corn because I’m short on ingredients but I would like to add it next time.

      1. You can. I would suggest cooking it less time as you’ll have less moisture and you don’t want to dry out the cornbread.

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