Skillet Cornbread

4.67 from 3 votes

This 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!

Prep Time5

Cook Time25

Total Time30

Course: bread, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: Servings

Author: Laura

Cost: $4

Equipment

Ingredients

¾ cup yellow cornmeal
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon sea salt
½ cup salted butter (melted)
¼ cup granulated sugar
¼ cup honey
1 ¼ cups buttermilk
2 eggs
1 cup corn kernels
2 Tablespoons salted butter (for greasing the pan)

US Customary - Metric

Instructions

Preheat oven to 400 degrees F.
In a medium bowl, combine cornmeal, flour, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together melted butter, sugar and honey.
Then add buttermilk and eggs and whisk to combine.
Add dry mixture to the wet mixture and whisk until smooth.
Fold in corn.
Put 2 Tablespoons butter in a 10” cast iron skillet and place the skillet it in the preheated oven for about 2-4 minutes, or until the butter is completely melted.
Swirl the butter around the skillet until the bottom and the sides are coated.
Pour the batter into the buttered skillet and spread it evenly.
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: gluten-free all-purpose flour is a good substitute for flour.
Yellow cornmeal. white cornmeal works well too.
Granulated Sugar: organic cane sugar or coconut sugar are good substitues.
Salted butter. unsalted butter works well!
Buttermilk. You can replace the 1 ¼ cups buttermilk with 1 cup whole milk and ¼ cup sour cream or greek yogurt.
Corn. fresh, cooked corn or thawed frozen corn are both great choices.

Serve

Serve this bread warm with a slater of homemade cinnamon honey butter for a delicious treat.

Store

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.

Nutrition