Skillet Cornbread with Creamed Corn

Two slice of cornbread on a scalloped plate next to a pan of cornbread.

5 from 1 vote

Skillet Cornbread with Creamed Corn

This Skillet Cornbread with Creamed Corn bakes up golden and fluffy with a moist, tender center and crisp buttery edges from a buttery preheated cast iron skillet. Creamed corn, the way my grandma made it, adds extra corn flavor and keeps every slice tender without making it cakey.

Prep Time10

Cook Time30

Total Time40

Course: Bread, Breakfast, Brunch, Dinner

Cuisine: American

Servings: servings

Calories: 181kcal

Author: Cynthia Christensen

Equipment

Ingredients

1 cup cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon fine salt
½ cup buttermilk room temperature
2 large eggs room temperature
1 cup creamed corn
4 tablespoons bacon fat melted - or unsalted butter
2 tablespoons unsalted butter for the skillet
Additional butter for brushing over the warm cornbread, optional

US Customary - Metric

Instructions

Preheat the oven to 425°F. Place a 10-inch cast iron skillet on the middle rack of the oven while it preheats.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt.
In a large glass measuring cup or medium bowl, whisk together the buttermilk, eggs, sugar, creamed corn, and melted bacon fat or butter until well combined.
Pour the wet ingredients into the dry ingredients and stir with a silicone spatula just until combined. Do not overmix. A few small lumps are fine.
Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter and swirl the skillet to coat the bottom and sides as the butter melts.
Immediately pour the cornbread batter into the hot skillet. The edges should sizzle as soon as the batter hits the pan. Some of the melted butter may pool around the edges or on top of the batter. That's exactly what you want.
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick or thin knife inserted into the center comes out clean or with just a few moist crumbs.
Remove the skillet from the oven. My Grandma always rubbed a little butter over the top while the cornbread was still hot, and I highly recommend following her lead.
Resist your baser instincts and let the cornbread cool in the skillet for 5 to 10 minutes before slicing and serving.

Notes

Creamed corn: Use canned creamed corn, sometimes labeled cream-style corn. It adds moisture, sweetness, and more corn flavor without making the cornbread overly dense.
Bacon fat or butter: Bacon fat gives the cornbread a slightly smoky, savory flavor. Melted butter works just as well if you do not have bacon fat or prefer not to use it.
Buttermilk substitute: If you do not have buttermilk, you can substitute an equal amount of plain yogurt. If using a very thick Greek yogurt, thin it with a tablespoon or two of milk until it has approximately the consistency of buttermilk.
Cast iron skillet: Preheating the cast iron skillet is what gives the cornbread that deeply golden, crisp bottom and crunchy edges. Do not skip this step if you want the full skillet cornbread experience.
Other baking pans: You can bake the cornbread in a square metal baking pan or cake pan, although the crust will not be quite as crisp as it is in cast iron.
For thinner cornbread: Bake the batter in a 9 x 13-inch metal baking pan or quarter sheet pan. Because the batter will be shallower, begin checking for doneness around 18 to 20 minutes.
Storage: Store leftover cornbread tightly wrapped or in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating: Warm individual slices briefly in the microwave, or reheat larger portions in a 325°F oven until warmed through. For crisp edges, reheat slices in a buttered skillet over medium-low heat.

Nutrition