Sweet Skillet Cornbread

This Sweet Skillet Cornbread is a delicious side dish to any meal!

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?

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Sweet Skillet Cornbread

This cornbread is my hands-down favorite because it’s so simple to make.

  • Author: Shawn
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Total Time: 14 minutes
  • Yield: 12 1x
  • Category: Side dish
  • Method: Baked
  • Cuisine: American


  • 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


  1. Preheat oven to 400 degrees F.
  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 9×13 inch cake pan. Bake for 30 minutes.
  5. Let cool slightly and enjoy!

Keywords: skillet, cornbread

disclaimer: This post was made in partnership with AZ Milk Producers. All thoughts and opinions here are my own.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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