Ditch the boxed mix in favor of this flavor-packed recipe for Simple Skillet Cornbread made with fresh or frozen corn kernels.
5 from 3 votes
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Servings 8servings
Ingredients
Unsalted butter, for greasing skillet
1 1/2cupsbuttermilk
2large eggs
1/4cupvegetable oil
1 1/2cupsall-purpose flour
1 1/2cupscornmeal
1cupsugar
1 1/2Tablespoonsbaking powder
1 1/2cupscorn kernels, fresh or frozen (See Note)
Honey, for serving (optional)
Instructions
Preheat the oven to 350°F.
Grease a 12-inch cast-iron skillet or 9x11-inch with butter.
In a large bowl, whisk together the buttermilk, eggs and vegetable oil.
Add the flour, cornmeal, sugar, baking powder and 1/2 teaspoon kosher salt and mix just until combined then stir in the corn kernels.
Pour the batter into the prepared skillet and bake the cornbread for about 35 minutes or until a toothpick inserted comes out clean.
Allow the cornbread to cool for at least 15 minutes before slicing and serving topped with honey (optional).
Notes
If you’ve run out of buttermilk, you can mix any milk with distilled white vinegar (a good ratio is 1 cup of dairy and 1 tablespoon of vinegar) and wait for a few minutes while the milk curdles. It’s DIY buttermilk!
I love topping this cornbread with minced chives. For super-easy minced chives, you can use kitchen shears to snip a bundle of the herbs into tiny bits.
Sweet cornbread is amazing. However, you could scale back the amount of sugar to 1/2 cup if you’re being conscious about sugar consumption.
★ Did you make this recipe? Don't forget to give it a star rating below!