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.

Donna Battle Pierce
EatingWell.com, February 2021

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Credit: Jerrelle Guy

Recipe Summary

active:
15 mins
total:
45 mins
Servings:
8

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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

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  • 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

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.
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