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Skillet Cornbread

Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 8


  • 1 ¼ cup yellow corn meal
  • ¾ cup unbleached flour
  • ¼ cup dark brown sugar packed
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • ½ cup whole milk
  • 1 15 oz can creamed corn
  • 2 tbsp canned chopped jalapenos (optional)
  • 1 cup sour cream
  • 2 eggs
  • ½ cup melted butter
  • 2 tbsp bacon fat or coconut oil


  • Preheat oven to 400° F.
  • Coat a 12-14 inch cast iron frying pan with fat or oil by heating it in the oven before adding cornbread mix. The hot skillet will create a nice crust when the mix is poured into it.
  • In a large bowl, whisk together dry ingredients. In another bowl mix milk, creamed corn and sour cream. Add eggs and mix thoroughly. Add jalapenos if using.
  • Gently pour wet mixture into the dry ingredients and mix only until combined. Don't over mix.
  • Add melted butter and fold to combine.
  • Carefully pour mix into the hot skillet and bake for 25-30 minutes or until golden brown and firm in center. Let cool 5 minutes.
  • Cut into wedges and serve with softened butter and honey.
Keyword vegetarian
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