Skillet Cornbread Recipe

Name: Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp (30 ml) butter; 1-1/2 cups (350 ml) corn kernels, scrapped fresh from cob; 1 cup (225 ml) flour; 1 cup (225 ml) cornmeal; 4 tbsp (60 ml) sugar; 1 tbsp (15 ml) baking powder; 1/2 tsp (2 ml) salt; 2 eggs; 1 cup (225 ml) milk; 2/3 cup (150 ml) oil

Servings: persons

1
Preheat oven to 425 degrees (225 C.) F.
2
In a small saute pan heat 1 tsp (5 ml) butter, add corn kernels and cook for 2 minutes.
3
In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt.
4
In another bowl, combine eggs, milk, oil, and corn kernels.
5
Add to flour mixture and stir until just smooth.
6
In an 8-inch cast iron skillet, melt remaining butter over medium heat.
7
When butter begins to foam, pour in batter and place pan in oven.
8
Bake for 20 to 25 minutes untilskewer inserted in center comes out clean.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 tbsp (30 ml) butter, 1-1/2 cups (350 ml) corn kernels, scrapped fresh from cob, 1 cup (225 ml) flour, 1 cup (225 ml) cornmeal, and more.

Yes, 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.

That's it — enjoy your meal!

Skillet Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions