Skillet Cornbread
This homemade cornbread is made from scratch and loaded with sharp cheddar cheese and fresh sweet corn. Delicious and cozy, it is the perfect side for your bowl of chili or soup!
Servings: 8
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal fine or medium ground cornmeal
- 1 tablespoon baking powder
- ½ cup shredded sharp cheddar cheese
- ⅔ cup milk
- 4 egg whites
- 15 ounces can sweet corn well rinsed
- honey for topping, optional
Instructions
- Prep. Preheat oven to 350˚F. Lightly grease a 9-inch cast iron skillet and sprinkle the bottom of the skillet with a teaspoon of corn meal; set aside.
- Combine the ingredients. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, and shredded cheese. Add milk, eggs, and corn; using a wooden spoon, stir until completely incorporated.
- Bake. Transfer the mixture to the prepared skillet and smooth out the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool. Remove the cornbread from the oven and let it cool for 10 minutes inside the skillet.
- Finish and serve. Cut the cornbread and serve. If you're feeling extra indulgent, drizzle some honey over the top for a touch of sweetness.
Notes
- Cornmeal & Flour: The secret to true cornbread magic is a balance, and most purists swear by a 50/50 split between cornmeal and flour.
- Warm Up that Skillet: For irresistibly crispy, golden edges, you can use a hot skillet before pouring in the batter. Just set the empty skillet in the oven to heat up, then remove it and pour in the batter before returning it to the oven to bake the cornbread.
- Switch Up the Toppings: Don't be afraid to experiment! Whether it's savory jalapeños, garlic, and bacon or sweet touches like roasted apples or maple syrup, there's no limit to how you can dress up your cornbread.
- Bake Time: The residual heat from the skillet will keep cooking the cornbread even after it's out of the oven. Always use the toothpick test to avoid over-baking.
Nutrition
Serving: 1slice | Calories: 219kcal | Carbohydrates: 36g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 190mg | Potassium: 363mg | Fiber: 3g | Sugar: 4g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg
