I’ve been on the hunt for a cornbread recipe that is the perfect hybrid between cornbread, corn pudding and corn casserole, and with this Skillet Cornbread, I think we really nailed it. It uses five ears of fresh corn (you gotta put those summer crops to use somehow!) and is filled with corn flavor, while still having a dense, buttery texture that I can’t get enough of.
It’s easy to make, with the whole thing coming together in one bowl, and it’s super customizable. If you have some cherry tomatoes, you can throw them in there. When winter comes and you’re looking for a cozier, cheesier recipe, this cornbread will be able to hold up to any cheddar or gouda you want to top it with. If you’re looking for a quick, simple and delicious Skillet Cornbread to please a crowd, you’ve found the right recipe!
Table of contents
- First, let’s talk a bit about cornbread vs. corn casserole vs. corn pudding
- Ingredients you will need for this skillet cornbread
- Step 1 – Remove the corn kernels from the cobs
- Step 2 – Mix together the skillet cornbread batter
- Step 3 – Preheat the cast iron skillet
- Step 4 – Pour and bake the skillet cornbread
- How to prepare the serrano cilantro dressing
- Looking for other summer recipes?
- Watch the recipe here
First, let’s talk a bit about cornbread vs. corn casserole vs. corn pudding
There are so many corn options out there in the world! While each of these recipes have key differences, they all revolve around a few things: Corn, butter and baking.
Cornbread tends to be the most debated of the three, with many different blogs and recipe developers having their own option on what a proper cornbread “should” be. Some cornbreads have sugar and honey, others (like this one!) opt for just salt. In some cornbreads there is no corn added, just cornmeal. And then of course there is the differences between Southern cornbread and Northern cornbread, which I, as a Midwesterner, feel really ill-equipped to get into.
Now corn pudding is a much more distinct recipe than cornbread. It is typically made up of stewed corn, butter, milk, and a few thickening agents. This is much more a creamed-corn style recipe than a baked-corn style recipe.
Corn casserole, depending on who you ask, can flex between cornbread and corn pudding. For example, Paula Deen’s corn casserole uses both creamed corn and cornbread mix, so it turns into a (very semi-homemade) hybrid of the two!
I wanted this recipe to be rich like corn casserole but hold together like cornbread. After much debate over what to call a cornbread that uses a significant amount of fresh corn, we settled on it being a proper skillet cornbread. That’s what it is closest to, and honestly what I love the most about it.
Ingredients you will need for this skillet cornbread
If I was going to compete with the Jiffy Cornbread Mix, I knew this recipe had to be just as simple. Here is everything you will need for this cornbread:
- 5 small ears of corn, should yield 575 grams of corn kernels
- 280 grams yellow cornmeal, 2 cups, I like this brand
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon baking soda
- 1 teaspoon each of cumin, smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 60 grams cool water, 1/4 cup
- 473g grams whole buttermilk, 2 cups
- 113 grams salted butter, 1/2 cup, chilled
Step 1 – Remove the corn kernels from the cobs
Consider this step your mise-en-place. You just need to chop the raw corn from the corn cobs. This can be done with a sharp knife on a cutting board. I used to stand the corn up on its bottom, but I’ve since found it’s much easier to lay it on its side and slice down the edge. Then flip to the flat edge and repeat, working your way around the corn.
Step 2 – Mix together the skillet cornbread batter
The key to making this cornbread batter is start with the dry ingredients first. Whisk those all together in a large bowl.
You want to beat the egg and water together in a separate bowl. This helps the egg get frothy, which will help add both moisture and structure to the cornbread. Add this in with the buttermilk and cubed butter and gently whisk to combine with the dry ingredients.
Add in the corn and gently fold it in. Then your batter is ready!
Step 3 – Preheat the cast iron skillet
What gives a cornbread a crisp, golden crust is a preheated skillet – this is the biggest cornbread secret in my opinion!
You don’t have to go crazy when you preheat your skillet. Just add it into the oven before you set the oven to preheat. As the oven heats up, the skillet will heat up with it.
When the oven is ready, you preheated skillet will be, too!
Step 4 – Pour and bake the skillet cornbread
In keeping with making this recipe as easy as possible, baking this cornbread really doesn’t require a lot of precision.
Carefully take the preheated skillet out of the oven and grease it (edges and all!) with a few cubes of butter. Pour the batter directly into the skillet and smooth it out.
From here, bake the cornbread for 20-25 minutes, or until barely golden brown. Note that it can get dry if it’s overcooked, so err on the lower side of the cooking time!
How to prepare the serrano cilantro dressing
This skillet cornbread can be served in many ways, but if you like a kick of acid and spice, I love adding a cilantro dressing right to the top. Here are all the ingredients you will need for it:
- 80 grams cilantro, 1 cup, tightly packed
- 2 small serrano peppers
- 1 lime, for zest and juice
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- Diamond Crystal kosher salt
**Note: the cilantro is listed in grams first to keep the recipe writing consistent. Normally I don’t call for gram measurements outside of baking recipes!
Now while the cornbread is baking, finely chop the 1 cup of cilantro and add it to a medium bowl. Thinly slice the Serrano peppers and add them to the bowl. Zest in 1/2 teaspoon of lime zest, and squeeze in the juice from the lime (about 1 tablespoon). Add in the vinegar and olive oil to the cilantro mixture. Season with a large pinch of salt and mix. Taste and add more salt to taste. Then you’ll have your dressing!
Looking for other summer recipes?
Here are a few classics that I love to serve alongside a cornbread like this!
And that’s it for this Skillet Cornbread!
Of course, if you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Cornbread Skillet with Serrano Cilantro Dressing
Equipment
- 1 12-inch cast iron skillet
Ingredients
- 5 small ears of corn should yield 575 grams of corn kernels
- 280 grams yellow cornmeal 2 cups, see Note
- 2 teaspoons Diamond Crystal kosher salt
- 1 teaspoon baking soda
- 1 teaspoon each of cumin, smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 1 large egg
- 60 grams cool water 1/4 cup
- 473 grams whole buttermilk 2 cups
- 113 grams salted butter 1/2 cup, chilled
For the Serrano Cilantro Dressing
- 80 grams cilantro 1 cup, tightly packed
- 2 small serrano peppers
- 1 lime for zest and juice
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- Diamond Crystal kosher salt
Instructions
- Position a rack to the center of the oven and preheat to 425°F. Place your 12-inch cast iron skillet in the oven to preheat.
- Shuck the corn and cut all the kernels from the cob. Set those aside.
- In a large bowl, whisk together the 2 cups of cornmeal, 2 teaspoons salt, 1 teaspoon baking soda, 1 teaspoon cumin, 1 teaspoon paprika, and 1/2 teaspoon black pepper.
- In a small bowl, whisk together the egg and the 1/4 cup of cool water. Add this to the cornmeal.
- Add the 2 cups of buttermilk to the cornmeal mixture. Whisk everything together until smooth.
- Cube the 1/2 cup of chilled butter into 1-centimeter cubes. Reserve two cubes of butter for greasing the pan, and fold the rest of it into the batter.
- Mix the corn kernels into the batter.
- When the oven has finished preheating, pull out the preheated cast iron skillet and add the 2 cubes of butter that you set aside. It will immediately melt, but swirl it around to grease the sides of the pan.
- Pour in the cornbread batter and smooth it out. Bake the cornbread for 20-23 minutes, or until just beginning to turn golden brown. Be careful not to overbake, it might give you a really nice golden crust, but it will dry out the center.
- While the cornbread is baking, finely chop the 1 cup of cilantro and add it to a medium bowl. Thinly slice the serrano peppers and add them to the bowl. Zest in 1/2 teaspoon of lime zest, and squeeze in the juice from the lime (about 1 tablespoon).
- Add in the vinegar and olive oil to the cilantro mixture. Season with a large pinch of salt and mix. Taste and add more salt to taste.
- When the cornbread is out of the oven, spoon half of the serrano cilantro dressing on top of the cornbread. Save the remaining half for serving.
- Scoop the cornbread out with a spoon. Serve with the dressing on the side so people can add it as they please!
The recipe looks great but one observation. Your ingredients list says one cup of butter milk, the instructions say 2. Which is it
2! Apologies for the error, I’ll amend!
Thank you! Feels like 90% of the corn bread recipes out there include regular flour as well. Refreshing to see one that is 100% corn… I have a fine ground blue corn flour I may try here. May be kinda cool;) (Any thoughts or experience with blue corn meal here??) Thanks again, recipe looks amazing…
Oooo I used up all my precious Edisto blue cornmeal last year, but I think it would be fabulous in this recipe. If you try yours out please report back!
Perfect 4th of July recipe! The serrano cilantro dressing was a perfect pairing. Yummy!!
So happy you liked it! Have a happy fourth!!
Could I use canned corn as a substitute?
Absolutely! Just use the same weight amount
Hi there! Love this recipe. What’s the best way to store the leftovers? Thanks!
Hello! I typically store it cut into pieces in an airtight container in the fridge, it will keep for 5-6 days!
I cut this recipe in half, but it still came out beautifully! Will definitely made again.