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Skillet cornbread


Yields 4 servings


  • 1 ¼ cup all-purpose flour
  • 1 cup finely ground cornmeal
  • 1 Tbsp baking soda
  • ½ tsp salt
  • 4 eggs
  • 1 ½ cup creamed corn
  • 1 can mild green chilies (14 oz)
  • ½ cup grated white cheddar, Monterey jack
  • ¾ cup unsalted butter, room temp
  • 6 Tbsp sugar
  • Non-stick spray


  1. Preheat 9” heavy iron skillet in the oven at 400 °F.
  2. Sift together dry ingredients.
  3. Lightly beat eggs.
  4. Whisk creamed corn, chilies, and cheese.
  5. Mix butter and sugar in a large bowl.
  6. Add mixture until just combined.
  7. Mix in dry ingredients until barely incorporated. 
  8. Remove skillet from oven and lightly coat with spray.
  9. Add batter (should be sizzling).
  10. Bake until top is brown and springs back when pressed.
  11. Let cool about 10–15 minutes before serving.
Tip: A drizzle of honey over the cornbread when cool to the touch helps to keep your creation moist.

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