Moist Skillet Corn Bread

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Coating the skillet with melted butter gives this basic corn bread a crisp, buttery crust.
14 servings (serving size: 1 wedge)


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1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 1/2 cups fresh corn kernels (about 5 ears), divided
1 1/4 cups 2% reduced-fat milk
1/4 cup melted butter, divided
2 large eggs


Preheat oven to 450°.

Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cornmeal, sugar, salt, and baking powder; set aside.

Place a 9-inch cast-iron or oven-proof skillet in oven for 10 minutes.

Combine 1 1/4 cups corn, milk, and 2 tablespoons butter in a food processor, and process until smooth. Add eggs, and process until just combined.

Add the milk mixture to cornmeal mixture, stirring until just moist. Stir in 1 1/4 cups corn.

Add 2 tablespoons butter to preheated pan, tipping to coat bottom and sides of pan. Pour corn mixture into pan. Bake at 450° for 25 minutes or until a wooden pick inserted in center comes out clean.

Created date

August 2004

Nutritional Information

Calories 219
Caloriesfromfat 23 %
Fat 5.6 g
Satfat 3 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 5.8 g
Carbohydrate 37.1 g
Fiber 1.7 g
Cholesterol 48 mg
Iron 1.7 mg
Sodium 411 mg
Calcium 54 mg