Buttermilk skillet cornbread

The other night when I was making Shipwreck Stew, I remembered that we always used to make it with cornbread. So I decided to whip up a batch in one of our cast-iron skillets. I combined a couple recipes I had saved in my recipe book, and I thought it turned out really well.

My skillet was 8 inches in diameter instead of 9, so it made a really tall cornbread, but that’s OK. Next time I would actually use frozen corn instead of fresh off the cob. The fresh stuff was so watery it didn’t have much flavor when it baked.

So here’s what I came up with:

Buttermilk skillet cornbread
Serves 6
Soft and slightly sweet cornbread that pairs well with comforting stews.
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Cook Time
1 hr
Cook Time
1 hr
  1. 2 cups AP flour
  2. 1 cup yellow cornmeal
  3. 3/4 cup sugar
  4. 1/2 teaspoon salt
  5. 1 tablespoon baking powder
  6. 2 eggs
  7. 1 1/2 cups buttermilk
  8. 1 1/2 tablespoons vegetable oil
  9. 1/4 cup (1/2 stick) butter, melted and cooled
  10. 2 cups fresh or frozen corn kernels
  1. Preheat oven to 350 degrees. Lightly oil a 9-inch skillet and place it in the oven to preheat.
  2. In one bowl, whisk the dry ingredients together. In a separate bowl, whisk the eggs, buttermilk, and oil.
  3. Pour the wet ingredients into the dry ingredients and stir to combine. Add the melted butter and corn and stir it all together.
  4. Remove the hot pan from the oven (carefully) and pour the batter in. Return to the oven and bake for one hour, or until the top is browned and a toothpick inserted in the center comes out clean.
  1. I found that frozen corn worked better than fresh in this recipe.
Adapted from The New York Times Magazine
Cara Corey http://www.caracorey.com/