14 servings (serving size: 1 wedge)

Coating the skillet with melted butter gives this basic corn bread a crisp, buttery crust.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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.

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Ratings & Reviews

ChefMelanie's Review

February 22, 2009
easy and quick. Made in a 10" skillet because I didn't have a 9" and it turned out just fine. I only had to cook it for about 20 minutes instead of 25. I might add a bit more sugar next time or use sweeter corn because I like my cornbread a bit sweet, but other than that I wouldn't change anything