Photo: Hector Sanchez; Styling: Caroline M. Cunningham
This corn bread skillet incorporates fresh corn kernels, as well as corn meal for an easy, go-to side dish. Because corn loves cornbread and so do we.
How to Make It
Step 1
Preheat oven to 425°F. Place butter in a 10-inch cast-iron skillet, and heat in oven until butter has melted and skillet is hot, about 5 minutes.
Step 2
Meanwhile, whisk together cornmeal and flour in a large bowl. Whisk together buttermilk, corn kernels, and eggs in a medium bowl. Stir buttermilk mixture into cornmeal mixture. Add melted butter from skillet to cornmeal mixture, and stir just until blended. Pour into hot skillet.
Step 3
Bake until golden brown, 25 to 30 minutes. Remove from oven, and immediately turn out onto a platter.
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Light and fluffy and fabulous with fresh corn.