Sweet Cornbread with Golden Brown CrustUsing a pre-heated cast iron skillet gives this moist and sweet cornbread a beautiful golden crust. This recipe is designed for a 12” cast iron skillet. If using a smaller skillet, use remaining batter to make cornbread muffins.


¾ cup unsalted butter
¾ cup white sugar
3 eggs
1¾ cup buttermilk*
¾ teaspoon baking soda
1½ cup corn meal
1½ cup all-purpose flour
¾ teaspoon salt


  1. Preheat oven to 375˚ and place a seasoned 12” cast iron skillet inside.
  2. Melt butter in microwave (approximately 40 – 45 seconds). Once melted, combine with white sugar in a large bowl.
  3. Beat eggs in small bowl, then thoroughly combine with butter mixture.
  4. Stir baking soda into buttermilk and add to mixing bowl.
  5. Combine cornmeal, flour and salt together in a separate bowl, and then slowly stir into wet ingredients. Combine thoroughly to form a thick batter. (If batter is too thick, add additional buttermilk, 1 tablespoon at a time, to achieve desired consistency).
  6. Carefully remove preheated skillet from oven with potholders or oven mitts, and pour prepared batter into pan. Using a rubber spatula, smooth batter to an even depth.
  7. Return to oven and bake for 25 – 30 minutes, or until top is a golden brown and a toothpick inserted in the middle comes out clean.

* You can substitute ¼ cup + 3 tablespoons milk and 1cup + 2 tablespoons Greek yogurt for the buttermilk. Thoroughly combine milk and yogurt in separate bowl before adding.