Go-to cornbread recipe with this one change

I’ve been making Golden Sweet Cornbread for my family for over a decade. With 2/3 cup of sugar in the recipe, it’s certainly named well.

It’s moist and delicious. A hot-out-of-the-oven slice with regular butter or honey butter is the definition of comfort food. 

I change just one thing that the original recipe calls for, and it’s not an ingredient. 

Rather than baking it in a 9-inch round cake pan, I bake it in a 12-inch cast iron skillet. This does two things. 

It makes the finished cornbread a bit thinner, so 20 minutes is the perfect cooking time (when I’ve done it in the cake pan, it takes closer to 25 minutes.)

It also creates a larger surface area for a crispy top that’s a bit caramelized (because of the amount of sugar in the recipe) and makes the BEST crispy edges, and more of them.

 I cut the cornbread in wedges like a cake, so every single piece has a bit of that satisfying crispy edge.