Skillet Cornbread with Creamed Corn is the epitome of down-home Southern cooking! I have tried many cornbread recipes, and let me say, they are NOT created equal! I have made everything from the Jiffy box and Marie Callender’s premix to Paula Deen and the Pioneer Woman’s homemade recipes. Each has its claim to fame, but in my opinion, this recipe from The Kitchn is the best.
It has the perfect amount of sweetness, it stays moist but crumbly, and the chunks of corn spread evenly throughout the bread. My family and I loved it so much that the entire cast iron skillet was empty by the time the sun went down. Don’t judge me!
What Makes Skillet Cornbread with Creamed Corn So Special
Trust me, once you try this recipe, you’ll never look at cornbread the same way again. Let’s get started!
Step 1: Prepare the Wet Ingredients
Start by melting 1/2 cup of butter (1 stick) in a medium-sized bowl. Once melted, let it cool slightly so it doesn’t cook the eggs when you add them. Lightly beat in 2 eggs until the mixture is smooth, then stir in a 15 oz can of cream-style sweet corn. This combo is what brings the moistness and sweetness that makes this cornbread so good!
Step 2: Mix Dry Ingredients
In a separate bowl, whisk together 1 and 1/4 cups of cornmeal and 1 cup of all-purpose flour to ensure they’re evenly combined. Then, add 2 tablespoons of sugar for just a hint of sweetness, 1 tablespoon of baking powder to help it rise, and 1 teaspoon of Kosher salt to balance the flavors. Give it a quick stir to blend everything evenly.
Step 3: Combine Wet and Dry Ingredients
Gently pour your wet ingredients into the bowl with the dry ingredients. Stir everything together just until it’s combined. Don’t overdo it. Overmixing can make your cornbread dense, and we want that perfect crumbly texture! The batter will look thick but should still mix easily.
Step 4: Prepare Your Skillet or Baking Dish
Grab your trusty cast iron skillet and grease it well with a bit of shortening to prevent sticking and create that signature crispy edge. If you don’t have a cast iron skillet, no worries! A glass 9×9 baking pan or muffin tin will work just fine. Just make sure you grease the pan thoroughly and remember that different pans might affect the cooking time, so keep an eye on it while baking.
Step 5: Pour Batter into Skillet
Carefully pour your batter into the prepped skillet and smooth out the top with a spatula so it bakes evenly. Take a second to admire your work. You’re almost there and about to enjoy some seriously delicious skillet cornbread with creamed corn!
Step 6: Bake Until Golden Brown
Bake the skillet cornbread with creamed corn just until it is golden brown or about 18 minutes at 425 degrees. Remove the skillet from the oven and let it cool completely. This is where my self-control goes out the window! Having this cool on the counter without taking a nibble here and there is a cruel and unusual punishment. I can’t handle such torture, so there’s always a piece (or two!) missing by the time my husband gets home!
Serving Suggestions for Skillet Cornbread With Creamed Corn
I think the skillet cornbread with creamed corn is best when it’s hot out of the oven and topped with a chunk of butter! But it is absolutely dreamy with a bowl of 3-bean vegetarian chili or chicken tortilla soup.
Chili and cornbread are autumn staples, aren’t they? Why not try adding this to your meal plan next week?
And if by some miracle there is any leftover the next morning, I grill it lightly, drizzle some maple syrup on top, and serve it with a fried egg. Breakfast in heaven! Let me know if you try this recipe and what you think. Happy cooking, y’all!
