Skillet Corn Bread

By Heather Wirtz March 17, 2015
Skillet corn bread is easy to make and fun to customize depending on what you are serving it with - when melting the butter in the pan, try adding crispy bacon or jalapeños! Not only does it go well with many dishes, it is great for breakfast or as a snack too!  

1 1/4 cups ground yellow cornmeal
3/4 cup flour
2 tbsp sugar
1 tsp of baking soda
1 tsp of baking powder
1 tsp salt
2 eggs
1 1/2 cups buttermilk
1/2 cup corn kernels
8 tbsp butter

12 inch cast iron skillet

  1. Preheat oven to 450°F.
  2. In a saucepan, melt 6 tablespoons butter, set aside to cool.
  3. Place cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine.
  4. In a separate bowl, whisk eggs. Add buttermilk to the eggs and whisk until incorporated.
  5. Pour eggs/buttermilk into dry mixture, stir until combined, but do not over mix. Add melted butter and stir. Fold in corn kernels.
  6. On stove top, over medium heat, melt the remaining 2 tbsp of butter in the cast iron skillet.
  7. Carefully pour batter into hot skillet once butter is melted.
  8. Bake until golden brown, approximately 15-20 minutes.
  9. Serve warm directly from skillet.