A few weeks ago I made some excellent cast-iron skillet cornbread. While that recipe is my new favorite “regular” version, I also like making it sweet.
This recipe is Fuzz’s favorite. You can incorporate it into any meal, but with its sweetness I think it’s especially good for breakfast served with a little bacon or the leaner choice, turkey sausage. The recipe is adapted from an old classic by Betty Crocker, but over the years I’ve changed it up a bit by swapping out some of the sugar for honey and reducing the butter. The last time I made it I used I Can’t Believe It’s Not Butter spread, but you can use regular salted butter. If you use unsalted, add an extra pinch of salt to make up for what’s in the spread.
I think you’ll like this one given that it is a little bit healthier, but if you want a recipe that’s really rich and indulgent, try Ina Garten’s Corn Muffin recipe.
Sweet Corn Bread (Reduced Fat)
Butter or butter spread for rubbing pan
1 cup all-purpose flour (4.5 oz)
1 ¼ cups cornmeal (I used ground popcorn flour)
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons salted butter or I Can’t Believe It’s Not Butter spread, melted
1 tablespoon honey
6 tablespoons granulated sugar
1 large egg
1 cup reduced fat milkPreheat oven to 400 degrees F. Rub a 9 inch round cake pan generously with butter or spread.
In a bowl, mix together flour, cornmeal, salt and baking powder. Set aside.
In a mixing bowl, whisk together melted butter, honey, sugar and egg, then whisk in the milk.
Stir in the flour mixture into the milk mixture gently. Batter should be slightly lumpy. Don’t over-beat.Pour into greased pan and bake for 20-25 minutes at 400 F.
Anna says
February 4, 2011 at 12:17 pmMartha, I think most all buttermilk is low fat, but if you know of a type that’s very low fat or fat free, then I’m sure it would work.
martha says
February 3, 2011 at 10:38 pmI love cornbread made in a cast iron pan. Have you ever tried it with lowfat buttermilk?
Fallon says
February 2, 2011 at 5:17 pmLove simple and sweet cornbread like this!
Darlene says
February 2, 2011 at 5:16 pmThis recipe looks easy and delicious. I don’t know why I’ve always used Marie Callender’s Cornbread mix when homemade cornbread does not appear to be difficult to prepare. I’ll definitely try making it from scratch next time.
Katrina says
February 2, 2011 at 4:34 pmMy mom has a recipe for cornbread that is so good, it almost tastes like yellow cake. You’ll never guess, my boring husband doesn’t like cornbread. sigh
Sue says
February 2, 2011 at 4:19 pmI made the cast iron skillet cornbread two nights ago and thought it was great!
I think I’d love this recipe for breakfast with a little maple syrup!
Paige says
February 2, 2011 at 3:09 pmthank you for remembering, and posting! i know what i’m making this weekend 🙂
[email protected] Caramel Cookie says
February 2, 2011 at 2:24 pmSweet cornbread is the best! I am about to post a recipe I made that used maple syrup as the sweetener.
[email protected]ykitchen.com says
February 2, 2011 at 12:15 pmWhat a delicious way to make corn bread. love that it’s healthy too!