Skillet Cornbread with Creamed Corn is the epitome of down-home Southern cooking! I have tried many cornbread recipes, and let me say, they are NOT created equal! I have made everything from the Jiffy box and Marie Callender’s premix to Paula Deen and the Pioneer Woman’s homemade recipes. Each has their claim to fame, but in my opinion, this recipe from The Kitchn is the best. It has the perfect amount of sweetness, it stays moist but crumbly, and the chunks of corn spread evenly throughout the bread. My family and I loved it so much that the entire cast iron skillet was empty by the time the sun went down. Don’t judge me!
In a medium sized bowl, melt 1/2 cup of butter (1 stick). Lightly beat in 2 eggs and a 15 oz can of cream style sweet corn.
In a separate bowl, mix together 1 and 1/4 cups cornmeal and 1 cup or all-purpose flour. Add in 2 tablespoons of sugar, 1 tablespoon of baking powder, and 1 teaspoon of Kosher salt.
Add the wet ingredients to the dry ingredients and stir just until it is combined. Don’t over mix.
Grab your cast iron skillet and grease it with a bit of shortening. If you don’t have a cast iron skillet, a glass 9×9 pan or muffin tin will be fine. Just make sure you grease the pan and that you keep watch while it cooks. Different baking tins can cause the batter to cook quicker or slower.
Pour the batter into the skillet and smooth the top with a spatula.
Bake the skillet cornbread just until it is golden brown or about 18 minutes at 425 degrees. Remove the skillet from the oven and let it cool completely. This is where my self-control goes out the window! Having this cool on the counter without taking a nibble here and there is a cruel and unusual punishment. I can’t handle such torture so there’s always a piece (or two!) missing by the time my husband gets home!
Chili and cornbread is an autumn staple, isn’t it? Why not try adding this to your meal plan next week?
And if by some miracle there is any left over the next morning, I grill it lightly, drizzle some maple syrup on top, and serve it with a fried egg. Breakfast in heaven! Let me know if you try this recipe and what you think. Happy cooking y’all!
- 1 and ¼ cup cornmeal
- 1 cup all-purpose flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp Kosher salt
- 2 eggs beaten
- ½ cup (1 stick) melted butter
- 15 oz can cream style corn
- shortening for greasing the skillet
- Heat the oven to 425 degrees.
- Melt the butter in a medium-sized bowl.
- Beat in the eggs and stir in the corn.
- In a separate bowl, mix together all the dry ingredients.
- Mix the wet ingredients with the dry ingredients just until combined. Don't over mix.
- Pour the batter into your greased skillet and smooth the top.
- Bake for 18 minutes or until golden brown.