Skillet Corn Bread

Skillet Corn Bread
Servings: 8 Prep 15 mins Bake 450°F 20 mins to 25 mins Cool 10 mins


  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons butter, melted
  • 1 egg
  • 1 ear of corn OR: 1 can (7 ounces) corn kernels, drained well
  • 1 jar (4 ounces) pimiento, drained
  • 1/4 cup chopped scallions (about 2 medium-size)
  • Pinch paprika

Make It

1. Heat oven to 450 degrees F.

2. Place medium-size cast-iron skillet (measured 8 inches across top) in 450 degree F oven to heat.

3. Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium-size bowl.

4. Whisk together the milk, 2 tablespoons of the melted butter and the egg in a small bowl.

5. Stir milk mixture into flour mixture until evenly moistened. Fold in corn kernels, pimiento and scallions until evenly distributed.

6. Using an oven mitt, carefully remove the hot skillet from the oven. Brush the bottom and sides of hot skillet with the remaining 1 tablespoon melted butter (butter will sizzle as soon as it hits the skillet). Pour the batter into the skillet, spreading it to the edges of the pan. Sprinkle top with the paprika.

7. Bake in 450 degree F oven 20 to 25 minutes or until the top of the corn bread is golden and begins to crack slightly.

8. Remove skillet to wire rack and let corn bread cool 10 minutes. Invert skillet onto cutting board; remove skillet, leaving corn bread on cutting board. Cut corn bread into wedges and serve warm with Bourbon Chicken ( Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 163, Fat, total (g): 6, chol. (mg): 40, sat. fat (g): 3, carb. (g): 24, fiber (g): 2, pro. (g): 4, sodium (mg): 214, Percent Daily Values are based on a 2,000 calorie diet.