| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 large eggs
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup creamed corn
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 425 degrees F.
- Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
- Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
- Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 412 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 103 mg |
| Sodium | 532 mg |
| Serving Size | 1 of 6 servings |
| Calories | 412 |
| Total Fat | 19 g |
| Saturated Fat | 10 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 16 g |
| Cholesterol | 103 mg |
| Sodium | 532 mg |
Reviews
I loved this recipe, my family enjoyed it! I usually make boxed corn bread but will definitely make this again..and I plan to purchase a cast iron skillet although my regular fry plan worked well
Most definitely needs a 10 inch skillet. I knew better, but decided to trust the recipe. My fault. I’m sure it would have been good prepared in the correct skillet.
I have made this skillet cornbread twice so far and it is the best ever, moist and a great corn flavor. I followed the ingredients and instructions to the letter every time. I like the slightly browned, toasted pieces around the edge of the skillet the best 🙂 Thank you so much Valerie!
After reading the reviews I added 1/4 cup of sugar to the batter. I also used Pepper Jack instead of Monterey Jack. The recipe called for an 8″ skillet but here is no way the batter would have fit. I used a 10″ cast iron skillet that I pre-heated in the oven then melted the butter. A more delicate texture than standard corn bread. I drizzled honey on it. We served this with the All Day Pork Loin Chili from the Hearty Boys.
So glad I didn’t make this for company last week, worst tasting recipe I’ve tried in awhile. It needs sugar at the very least because it is so bland. I saw this episode and thought it looked so good. It looks amazing when baked but the taste is off. Spread butter on a piece and it didn’t help. Too bad because we were so looking forward to enjoying it.
Big Hit! All gone in minutes! Just the right complement for Chile or with any dish!
Cornbread wasn’t that good I wish I just used cornmeal. It’s too cakey for me! I will not make again!
Very moist, great crust. I made it exactly as recipe said. Next time I’ll use 1/4 of the salt and add sugar
Delicious! Loved the crunchy outside and moist inside. Very flavorful, easy to make, and I could definitely see adding other things to it, but great as is. Also…I think that you can get 8 decent sized slices out of this. That is my plan. I had to have some for breakfast, fresh from the oven, but having it again tonight with the chili and excited about that.
Made as is, no additions/substitutions. Pretty good. Would be good toasted the next day. I might add some honey to the batter next time I make it. Or brush a mix of honey and melted butter to the top after I remove it from the oven.