Skillet Cornbread
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Made with 100% corn, this Skillet Cornbread recipe is easy to make and is sure to become a go-to whenever you’re craving a rustic cornbread that is positively PACKED with that scrumptious corn flavor!
A wonderfully rustic and robust cast iron skillet cornbread that’s made with 100% corn. This cornbread features a crumb that is moist and not overly sweet. Enjoy it as a side with your favorite dish or by itself slathered with butter!
Why Bake Cornbread in a Cast Iron Skillet?
It’s all about the crust. Cast iron gets really hot and retains heat really well. Well-seasoned cast iron makes for a great non-stick surface and the cast iron skillet allows for a cooking technique that combines frying and baking. When you preheat the skillet in the oven and then pour the batter into the hot skillet, when it hits the oil it sizzles and then it’s put back in the oven to bake.
The end result is a wonderfully browned and crispy bottom surface that enhances both texture and flavor.
100% Corn Cornbread
This is a naturally gluten free cornbread recipe because it’s made with 100% corn. Most cornbread recipes call for part wheat flour, part cornmeal. We’re making it the very old-fashioned and traditional way with ALL corn.
Cornbread made with all corn tends to be extremely dry and crumbly and overly stodgy but we’re not going to let that happen. Adding sour cream improves the texture, lightens the flavor, and keeps the crumb nice and moist.
This skillet cornbread holds its shape perfectly, is delightfully moist, and gives you that FULL and undiluted corn flavor!
Can You Freeze Cornbread?
Yes. This cornbread can be tightly wrapped and then frozen for up to 3 months. Let the cornbread cool completely before freezing. Tightly wrap individual pieces in plastic wrap and then place them in a freezer safe ziplock bag, squeezing all the air out, or in an airtight container. Take the cornbread out and let it thaw at room temperature.
Note that once frozen and thawed, cornbread has the tendency to become a little denser and less fluffy. Once thawed I recommend briefly heating it up in the microwave to soften it.
To enjoy your cornbread, cut a big chunk of it, slice it open, and slather it with a generous amount of butter. You can also drizzle on some honey or maple syrup. Delish!
Skillet Cornbread Recipe
Let’s get started!
This is not an overly sweet cornbread. If you prefer yours sweeter feel free to add more sugar. You can also reduce the sugar if you prefer.
Preheat the oven to 450 degrees F. First we’re going to toast the cornbread to maximize the corn flavor and also get the cast iron skillet good and hot. Place the skillet on the middle rack and let it heat for 10 minutes. In the meantime, spread the cornmeal out on a baking sheet and place it on the lower-middle oven rack and toast it for about 5 minutes until it’s fragrant and starts to turn lightly golden.
Transfer the toasted cornmeal to a large mixing bowl and add the sugar, baking powder, baking soda, and salt.
When the skillet is hot, add the oil and continue to heat it for about another 5 minutes or until it just starts smoking.
Add the milk and sour cream and stir to combine.
Use potholders to carefully remove the hot skillet from the oven, add the butter, and swirl to incorporate with the oil.
Pour the hot butter in with the cornmeal mixture and stir to combine.
Add the eggs and stir to combine.
Quickly pour the batter into the still piping hot cast iron skillet.
Bake it on the middle rack for 12-15 minutes or until the cornbread begins to crack and the sides are golden brown. Rotate the skillet halfway through the baking.
Carefully remove from the oven and let the cornbread cool in the skillet for 5 minutes before removing it from the skillet and transferring it to a wire rack to cool for another 10 minutes before serving.
To serve, slice the cornbread into triangular wedges, cut them open and slather generously with butter.
Enjoy!
For more Southern and classic American favorites be sure to try our:
- Corn Pudding
- Shrimp and Grits
- Instant Pot Chili
- Coleslaw
- Potato Salad
- Boiled Peanuts
- Andouille and Greens with Cheese Grits
- Johnny Cakes
- Southern Black Eyed Pea Salad
- Hamburger Gravy
- Old Fashioned Baked Beans
- Buttermilk Biscuits
- Smoky Black Eyed Pea Soup
- White Bean Chili with Roasted Corn and Peppers
- Sausage Gravy and Biscuits
- Smothered Chicken
Skillet Cornbread
Ingredients
- 2 1/4 cups quality stone-ground cornmeal
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup oil (I use avocado but you can also use canola or vegetable)
- 1 1/2 cup sour cream
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 2 large eggs
Instructions
- Preheat the oven to 450 degrees F. Place a 10 inch cast iron skillet on the middle rack and let it heat for 10 minutes. In the meantime, spread the cornmeal out on a baking sheet and place it on the lower-middle oven rack and toast it for about 5 minutes until it's fragrant and starts to turn lightly golden.Transfer the toasted cornmeal to a large mixing bowl and add the sugar, baking powder, baking soda, and salt.When the skillet is hot, add the oil and continue to heat it for about another 5 minutes or until it just starts smoking.
- Add the milk and sour cream to the cornmeal mixture and stir to combine.Use potholders to carefully remove the hot skillet from the oven, add the butter, and swirl to incorporate with the oil.Pour the hot butter in with the cornmeal mixture and stir to combine.Add the eggs and stir to combine.Quickly pour the batter into the still piping hot cast iron skillet.Bake it on the middle rack for 12-15 minutes or until the cornbread begins to crack and the sides are golden brown. Rotate the skillet halfway through the baking.
- Carefully remove from the oven and let the cornbread cool in the skillet for 5 minutes before removing it from the skillet and transferring it to a wire rack to cool for another 10 minutes before serving.To serve, slice the cornbread into triangular wedges, cut them open and slather generously with butter.
Nutrition
Originally published on The Daring Gourmet July 14, 2022
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
