Baking cornbread in a cast-iron skillet results in the ideal crispy crust enclosing a tender crumb. In this recipe, tender corn kernels provide additional texture. As with many recipes, how much sugar you like in your cornbread may depend on how your grandmother made it, so add more or less sugar to taste. Read the author's story behind this recipe: Skillet Diaries: A Cast-Iron Legacy, February 2021


Credit: Jerrelle Guy

Recipe Summary

15 mins
45 mins

Nutrition Profile:


This recipe is part of our series, Migration Meals: How African American Food Transformed the Taste of America. During the Great Migration, millions of African Americans left the South and settled in the rest of the United States, bringing rich culinary traditions with them—sweet potato pie, black-eyed peas, mac and cheese, barbecue and so much more.  


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Place a 10-inch cast-iron skillet in the oven for 5 minutes.

  • Meanwhile, whisk flour, cornmeal, brown sugar (if using), baking powder, Creole seasoning, salt and baking soda together in a large bowl. Slowly add ¾ cup buttermilk, stirring with a wooden spoon until just combined. Whisk the remaining ½ cup buttermilk, oil, eggs and corn together in a measuring cup and stir into the batter. The batter should be fairly thick.

  • Carefully remove the preheated skillet from the oven and pour in the batter. Bake until golden on top and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan on a wire rack for at least 5 minutes before slicing into wedges and serving.

To make ahead

Cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat if desired.

Nutrition Facts

1 wedge
299 calories; fat 12g; cholesterol 48mg; sodium 542mg; carbohydrates 42g; dietary fiber 3g; protein 7g; sugars 8g; niacin equivalents 2mg; saturated fat 1g; vitamin a iu 176IU.