Skillet Cornbread

  • Serves: 4-6 people
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes


  • 2 c. coarsely ground Cornmeal
  • 1 c. frozen Corn, thawed & drained
  • 1/2 c. Sharp Cheddar
  • 2 tbsp. All-Purpose Flour
  • 1 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 2 Large Eggs
  • 1 1/2 c. Buttermilk
  • 4 tbsp. Canola Oil


  1. Preheat oven to 400 degrees. Combine cornmeal, baking powder, baking soda, and salt in bowl; in separate bowl, combine buttermilk, 2 tablespoons of oil, and eggs. Add liquid ingredients to dry and mix until just combined. Mix cheese and corn in bowl and toss with flour to coat; combine with batter.

  2. Pour remaining oil into cast iron skillet and heat in oven, about 5 to 7 minutes; remove and swirl oil to coat. Be careful, the pan will be very hot. Immediately pour in batter and bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.

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