Skillet Corn Bread with Corn Relish – a delicious recipe with butter, flour, stone-ground yellow, baking powder, sugar, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 425.
2
Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter.
3
In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt.
4
In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven.
5
Whisk in the eggs and milk until blended.
6
Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.
7
Scrape the batter into the hot skillet and spread it evenly.
8
Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean.
9
Transfer the skillet to a rack and let the corn bread cool for about 20 minutes.
10
Cut into squares and serve.
569
kcal
Calories
31
g
Fat
58
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 stick unsalted butter, 1 1/2 cups all-purpose flour, 3/4 cup stone-ground yellow or white cornmeal, 1 tablespoon baking powder, and more.
Yes, Skillet Corn Bread with Corn Relish 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.
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