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+ servings

Skillet Cornbread

Author - Serena Wolf
Prep Time: 25 minutes
Cook Time: 20 minutes
Yields: 12 servings


  • 1 cup cornmeal
  • 1 cup flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • ¼ cup plus 2 tbsp sugar
  • ¼ tsp cayenne pepper optional
  • 1 stick unsalted butter melted and cooled to room temperature
  • 2 eggs
  • 1 cup 2% milk
  • 1 14.5 oz can creamed corn


  • *Pre-heat the oven to 400 degrees.
  • Melt the butter in a small saucepan and set aside to cool.
  • In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, sugar, and cayenne pepper (if using). In a separate mixing bowl, lightly beat the eggs. Mix in the room temperature melted butter and milk.
  • Pour the wet ingredients over the dry ingredients and mix until there are no dry spots in the batter. Stop! You really don’t want to over mix the batter.
  • Gently fold in the creamed corn. Let the batter rest at room temperature for 20 minutes.
  • Melt 1 tbsp butter in your skillet over medium-high heat. When the butter is melted and bubbling pour the cornbread batter into the skillet and allow it cook for one minute. (If you do not have a skillet, relax. You can go ahead and bake your cornbread in a greased 9-inch cake pan. Or whatever baking pan you happen to own, okay?)
  • Carefully transfer the skillet to the oven and bake for 20 minutes until the top is golden brown.
  • Allow your cornbread to cool for 10 minutes before slicing it into thick pieces. (I’m clearly fond of both the triangular and square slicing approach.) Dig in with child-like joy.