Skillet Cornbread Recipe

Name: Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

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

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.

No nutrition data on file — estimate from the ingredient list.

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 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.

Skillet Cornbread

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