Cast-Iron Skillet Cornbread Recipe

Name: Cast-Iron Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 cup fine-grind cornmeal; 1 tablespoon baking powder; 1 1/2 teaspoons kosher salt; 4 large eggs; 1 1/2 cups canned creamed corn (from one 15-ounce can); 1 (4 1/2 ounce) can mild green chilies, drained, chopped; 1/2 cup white cheddar cheese, grated; 1/2 cup monterey jack cheese, grated; 3/4 cup unsalted butter, room temperature; 2/3 cup sugar

Servings: persons

1 1/4 cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs
1 1/2 cups canned creamed corn (from one 15-ounce can)
1 (4 1/2 ounce) can mild green chilies, drained, chopped
1/2 cup white cheddar cheese, grated
1/2 cup monterey jack cheese, grated
3/4 cup unsalted butter, room temperature
2/3 cup sugar

1
Place rack in middle of oven. Set 10 inch cast-iron skillet on a rimmed baking sheet, place on rack, and preheat oven to 400u00b0. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
2
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
3
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.

1190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 cup fine-grind cornmeal, 1 tablespoon baking powder, 1 1/2 teaspoons kosher salt, and more.

Yes, Cast-Iron Skillet Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cast-Iron Skillet Cornbread

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