This healthy skillet cornbread recipe is moist, slightly sweet with bits of corn in every bite. It's easy to make in 30 minutes. The perfect side dish to a bowl of chili!
In a large bowl, mix together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.
In a medium bowl, whisk together eggs and buttermilk.
Add wet mixture to dry mixture and stir until completely combined.
Fold in corn until combined.
Put butter in a 12” cast iron skillet and place the skillet it in your preheated oven for about 3-4 minutes, or until the butter is completely melted.
Swirl the butter around the pskilletan until the bottom and the sides are coated.
Pour your batter into the buttered skillet and smooth out the top.
Bake in the preheated oven for 20-25 minutes until the top is lightly browned and a toothpick inserted in the center comes out clean.
Serve warm!
Notes
Ingredient Substitutions
All-purpose flour: I have made this Skillet Cornbread with regular all-purpose flour as well as a gluten-free all-purpose flour blend, both with great results.
Granulated Sugar: Substitute any granulated sugar you! I have used raw, organic sugar and coconut sugar with great results! I don't recommend using a liquid sweetener in this recipe.
Butter & Buttermilk: I use light or regular buttermilk and salted butter.
Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. You can also use leftovers to make these cornbread croutons.