This basic skillet cornbread is made with fresh corn or frozen thawed corn kernels. The corn gives the cornbread extra flavor and texture.
Southern cornbread is usually made with no added sugar, but I added 1 tablespoon to this recipe. The corn also adds some natural sweetness. If you prefer a no-sugar cornbread, feel free to leave it out. Or use honey instead. If you like a sweeter cornbread, you can add extra sugar.
- 3 tablespoons vegetable oil or shortening
- 2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 2 cups corn kernels, fresh, thawed, or drained
Preheat the oven to 450 F. Pour the vegetable oil into a seasoned skillet and place in the oven. Heat until the oil is very hot.
In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir the dry ingredients until well blended.
In another bowl, whisk the buttermilk with the eggs and melted butter.
Add the buttermilk mixture to the dry ingredients and stir until just mixed.
Stir the corn kernels into the batter.
Remove the skillet from the oven and pour off any excess oil.
Pour the batter into the hot skillet and return the skillet to the oven.
Reduce the temperature to 400 F.
Bake the cornbread until golden brown. A toothpick inserted into the center will come out clean.
Cool the cornbread on a wire rack for 5 minutes.
Invert cornbread onto a large plate and cut it into wedges.
Makes about 8 wedges.
You Might Also Like