There’s just something about the sound of butter hitting a hot skillet that feels like home. This Caramelized Skillet Cornbread starts with brown sugar melting into butter until it’s bubbling and golden, then the batter gets poured right on top. When it bakes, the edges turn crispy and caramelize while the inside stays deliciously moist.

The idea for this recipe came to me when we were in South Carolina last week. We were dinning at at the FARM in Old Town Bluffton when I tried their skillet cornbread recipe. I liked the idea of the caramelized sugar in the skillet – so I tried to recreate the recipe at home and ended up with something that will be on repeat all season long. This cornbread will make an excellent side dish at Thanksgiving or anytime during the fall or winter months. You can also serve with my hearty winter chili recipe.

If you don’t have a cast iron skillet you can use a 9 inch rectangular baking pan. That said I would recommend investing in a skillet. I used my skillet to prepare the brown sugar, butter base and simply added the batter on top and baked! So easy –

Here is my 9″ skillet. and these are my favorite pot holders. They are super thick and really last!

Why we like this recipe:

This cornbread recipe is simple, but it feels special. the brown sugar gives it a hint of sweetness and creates a caramel-like layer at the bottom that’s unlike any cornbread you’ve ever had. It’s the perfect balance of sweet and savory – just as good next to a bowl of chili as it is with a drizzle of honey and a pat of butter.

It’s also one of those recipes that fills the kitchen with warmth – a true comfort bake. It reminds me of something you make on slow Sundays, when the light’s soft and there’s time to sit down and enjoy every bite

Serve warm, straight from the skillet, or invert! It’s amazing with soup (ham and potato), chili, roasted chicken, or part of Sunday brunch.

What you’ll need at the market:

You can also order directly from Amazon – shop for delivery from your local market or small business if you’d like.

1. Robs Red Mill organic medium grind cornmeal
2. eggs
3. Buttermilk
4. Baking soda, Baking powder
5. Brown sugar
6. Granulated sugar
7. kosher salt
8. All-purpose organic flour
9. Vanilla extract

This recipe comes together quickly and all you’ll need other than your skillet are a couple of mixing bowls and a whisk. The first time I made Caramelized Skillet Cornbread I used 1/4 cup butter to my skillet (for the base). For the video, I accidently used 1/2 cup (1 stick) of butter! oops.. I kept going to see what would happen and the final recipe turned out so delicious. So – when you make this, try it both ways.

If you’re worried about the corn bread not coming out when you flip it, read the Step-by-Step Invert Guide below. Alternatively you can simply serve straight from the skillet.

Step-by-Step Invert Guide (Foolproof)

1. Cool briefly: Let cornbread sit in skillet 5-10 minutes after baking.
2. Loosen edges with a knife or offset spatula around the edges.
3. Place a large plate or cutting board over the skillet. Make sure it fully covers the pan.
4. Flip confidently holding the skillet and plate together with oven mitts or thick towel. Invert in one motion.
5. Lift skillet slowly. The cornbread should slide out smoothly, revealing the glossy, caramelized sugar layer on top.
6. If a little sugar is stuck, gently scrape and place back on top.

Tip:

Do what’s easiest and what’s most comfortable for you. This cornbread can be serving directly from the skillet as well. You can also brush with melted butter for extra shine.

Caramelized Skillet Cornbread

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Ingredients

• For the base: 1/4 - 1/2 cup (1 stick) butter*
• 1/2 cup packed brown sugar
• For the cornbread batter: 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/3 cup granulated sugar (less if desired)
• 1 cup buttermilk
• 2 large eggs
• 1/3 cup melted butter or avocado oil
• 1 tsp vanilla extract

Instructions

1. Place a 10-inch cast iron skillet in the oven and preheat to 375 degrees F.
2. Make brown sugar base: Remove cast iron skillet from oven. Add 1/4 cup butter, swirling to coat the bottom and sides. Sprinkle 1/2 cup brown sugar evenly over the butter. It should sizzle! Set aside and prepare batter.
3. In a large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar.
4. In another bowl whisk buttermilk, eggs, melted butter or oil, and vanilla.
5. Pour the wet ingredients into the dry, stirring until just combined - don't overmix. he batter should be thick but pourable.
6. Pour batter over the warm brown sugar base in skillet.
7. Bake 22-27 minutes, until edges are golden and a toothpick in the center comes out clean.
8. Invert: Let cornbread cool 5-10 minutes in the skillet.
9. Run a knife around the edge, place a large plate or cutting board on top and carefully invert the skillet. Lift the skillet and you'll reveal a shiny, caramelized brown sugar layer on top.
10. Serve warm and enjoy with butter, honey, of dollop of cream cheese for extra indulgence.

Notes

*This recipe works with less butter in the base. Try it both ways - 1/4 and 1/2 cup added butter plus 1/2 cup brown sugar.