Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Southern Living July 2016

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Bake until golden brown, 25 to 30 minutes. Remove from oven, and immediately turn out onto a platter.

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