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American Vegetarian Easy

Brown Sugar Skillet Cornbread

Crisp edges, custardy centre: the batter goes into a screaming-hot buttered skillet and never looks back.

4.7 (870 reviews) · 35 min total · Serves 8
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Wedge of skillet cornbread with a deep golden crust in a cast iron pan

Recipe facts

Servings

8

8 servings

Scale quantities from 1 to 24 servings

Prep

10 min

Cook

25 min

Total

35 min

Difficulty
Easy
Cuisine
American
Dietary
Vegetarian
Category
Baking

Overview

About this recipe

Brown Sugar Skillet Cornbread is a easy baking recipe from our American files, built from 9 ingredients and 7 steps and timed at 35 minutes from board to table. Crisp edges, custardy centre: the batter goes into a screaming-hot buttered skillet and never looks back.

As written it yields 8 servings, and the ingredient list rescales with the servings control below so the shopping quantities always match what you are actually cooking. It is logged as vegetarian in our catalog, with 10 minutes of hands-on prep and 25 minutes of cooking — useful to know if you are slotting it into a busy evening.

Worth cooking

Why you'll love it

  • Weeknight-sized

    35 minutes total, with only 10 of them hands-on.

  • Easy to follow

    7 numbered steps and 9 ingredients, nothing hidden.

  • Vegetarian as written

    And the substitutions section covers the common swaps if you need to shift it further.

  • Scales cleanly

    Written for 8, adjustable from 1 to 24 servings with quantities recalculated for you.

  • Tested and re-tested

    Rated 4.7 across 870 cooks in our recipe box.

  • American flavours

    Filed under baking — see the variations below for other directions.

From the recipe box

Brown Sugar Skillet Cornbread

Yield
8 servings
Prep
10 min
Cook
25 min
Total
35 min

Shopping list

Ingredients

0 of 9 gathered · scaled for 8 servings

Nutrition total for 8 servings

Calories
2736
Protein
56 g
Carbohydrates
352 g
Fat
120 g
Fibre
24 g

Catalog values are per serving estimates, multiplied here for the selected servings.

Step by step

Method

  1. Put a 10-inch cast iron skillet in the oven and heat to 425°F (220°C).

  2. Whisk the cornmeal, flour, brown sugar, baking powder, baking soda and salt in a large bowl.

  3. Beat the buttermilk, eggs and 6 tablespoons of melted butter together in a jug.

  4. Pour the wet into the dry and stir just until no dry pockets remain.

  5. Add the last 2 tablespoons of butter to the hot skillet, swirl until foaming, then pour in the batter — it should sizzle at the edges.

  6. Bake for 25 minutes, until the top is deep gold and a skewer comes out clean.

  7. Cool in the pan for 10 minutes, then cut into wedges and serve warm.

Cook's note

The pan must be properly hot before the batter goes in. That first sizzle is the whole crust.

Swaps that work

Ingredient substitutions

5 swaps matched to this ingredient list, with quantities shown for 8 servings. The ratios stay the same at any scale.

  • Dairy 1:1 by weight (oil: use 3/4 of the butter weight)

    Instead of 6 tbsp unsalted butter, melted, plus 2 tbsp for the pan

    Vegan block butter, or olive oil for savoury dishes

    Dairy-free and still rich. Oil gives a softer, denser crumb in baking, so keep butter where you need creaming or browning.

  • Dairy 1 tbsp acid per cup of milk, rested 10 minutes

    Instead of 1 1/2 cups (360 ml) buttermilk

    Milk soured with lemon juice or white vinegar

    Matches the acidity the baking soda needs. Tang is milder, so add a pinch more salt for balance.

  • Eggs 1 flax egg per egg, rested 10 minutes

    Instead of 2 large eggs

    Flax egg — 1 tbsp ground flaxseed whisked with 3 tbsp water

    Binds well in loaves, pancakes and pastry washes. Avoid it where whipped whites provide the lift.

  • Flour & grains 1:1 by weight

    Instead of 1 cup (125 g) all-purpose flour

    Measure-for-measure gluten-free blend containing xanthan gum

    Gluten-free. Hydration is slower, so rest the batter or dough 20 minutes longer and expect a slightly more tender crumb.

  • Flour & grains 1:1 by weight

    Instead of 1 1/2 cups (210 g) medium-grind cornmeal

    Fine polenta or masa harina

    Polenta gives a coarser, crunchier edge; masa is softer and slightly sweeter. Both stay gluten-free.

Options

Make it your own

  • Add some heat

    A pinch of chilli flakes bloomed in the cooking fat, or a spoonful of chilli crisp at the table, lifts the dish without rewriting it.

  • Make it more substantial

    Fold in a cooked grain or a tin of drained beans; add a little extra salt and acid, since the starch will absorb both.

  • Dairy-free version

    The dairy swaps below are all 1:1 or close to it. Expect a slightly leaner texture rather than a different dish.

  • Gluten-free version

    A measure-for-measure blend or gluten-free pasta works; watch the timing, which usually runs a few minutes shorter.

  • Change the spice

    Cardamom, ginger and citrus zest are interchangeable here in equal measure. Add zest late so the oils stay fragrant.

At the table

Serving suggestions

  • Serve slightly warm rather than hot — the flavours read fuller once the heat comes off.
  • Good coffee or a strong black tea cuts the sweetness better than anything else on the table.
  • A spoonful of lightly whipped cream or thick yogurt on the side, unsweetened.
  • Fresh fruit alongside for contrast: citrus segments, berries, or sliced pears.

Get it right

Success tips

  1. Read the method through once before you start and set out the ingredients — most mistakes happen mid-step.
  2. Weigh or measure to the list at your chosen serving size; the quantities above are already scaled for 8 as written.
  3. Heat the oven fully before anything goes in, and give food space on the pan — crowded trays steam instead of browning.
  4. Let the pan get properly hot and then leave the food alone; the colour you want only forms on undisturbed contact.
  5. Stop mixing as soon as the batter comes together — over-worked flour is the usual cause of a tough crumb.
  6. Taste and adjust salt and acid at the end. A squeeze of lemon or a splash of vinegar fixes more dishes than extra salt does.

Keeping it

Storage & make-ahead

Room temperature

Keep it loosely covered at cool room temperature for up to 2 days — an airtight box traps steam and softens any crisp edge. Refrigerate beyond that, or if the kitchen is warm or the recipe contains dairy that is not baked through.

Fridge

Wrapped well, 4 to 5 days. Cold flattens flavour and firms fat, so bring slices back to room temperature for 20 to 30 minutes before serving.

Freezer

Freeze whole or in portions, wrapped tightly in parchment and then a freezer bag, for up to 2 months. Add any glaze, cream or dusting after thawing rather than before.

Reheating

10 minutes in a 300°F (150°C) oven revives the crust; 15 to 20 seconds in the microwave is faster but softer. Finish with any glaze or dusting once it is warm.

Make ahead

With 10 minutes of prep, most of the chopping, mixing and measuring can be done a day early and refrigerated. Leave the final 25 minutes of cooking, and any finishing herbs, acid or dairy, for the day you serve.

Kit

Equipment checklist

  • Oven, fully preheated
  • Heavy skillet, ideally cast iron
  • Balloon whisk or hand mixer
  • Wire cooling rack
  • Digital scale, mixing bowls, sharp knife and board
  • Large mixing bowl and a smaller one for dressings or seasonings
  • Wooden spoon or silicone spatula for stirring and scraping
  • Measuring cups and spoons, plus a ladle for serving

Questions

Frequently asked

Can I change the number of servings?

Yes. The recipe is written for 8 servings and the control in the recipe card rescales every ingredient quantity and the nutrition estimate from 1 to 24 servings. Cooking times change far less than quantities do, so use the visual and temperature cues in the method rather than the clock.

How far ahead can I make it?

Most of the 10 minutes of prep can be done a day ahead and refrigerated. Leave the 25 minutes of cooking and any fresh finishing — herbs, acid, dairy, crisp toppings — for serving day. The storage section above has the specifics.

What if I am missing an ingredient?

Check the substitutions section: each swap lists a workable ratio and what it changes about flavour, texture or timing. Salt, acid and fat are the elements worth keeping honest; almost everything else has a sensible stand-in.

Is this recipe really vegetarian?

As written, yes — it is filed as vegetarian in our catalog. If you swap ingredients, check labels on stock, cheese and condiments, which are the usual places animal products hide.

How do I know when it is done?

Go by the cues in the method — colour, a skewer that comes out with a crumb or two, edges that have pulled away — and start checking a few minutes early. Ovens vary more than recipes do.