Skillet Cornbread Recipe

Name: Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cornmeal; 1 cup flour; 1/4 cup sugar; 1 tablespoon chili powder; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 1/4 cups low-fat buttermilk; 3 tablespoons olive oil or 3 tablespoons canola oil; 1 large egg; 3/4 cup frozen corn kernels

Servings: persons

1 1/4 cups cornmeal
1 cup flour
1/4 cup sugar
1 tablespoon chili powder
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups low-fat buttermilk
3 tablespoons olive oil or 3 tablespoons canola oil
1 large egg
3/4 cup frozen corn kernels

1
Preheat over to 425u00b0F Coat 9-inch cast iron skillet with cooking spray.
2
In large bowl, combine cornmeal, flour, sugar, chili powder, baking powder, baking soda and salt. Make well in center. Add buttermilk, oil, egg and corn. Whisk until combined. Stir together liquid and dry ingredients just until combined. Batter will be lumpy.
3
Meanwhile, heat skillet for 2 minutes over medium heat until hot. Scrap batter into pan and spread level.
4
Bake until a toothpick inserted in center comes out clean, about 15 minutes. Cut into wedges and serve.

907

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 cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon chili powder, and more.

Yes, Skillet Cornbread falls under the Soups & Stews 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.

Skillet Cornbread

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