Skillet Golden Corn and Cheese Bread
Skillet Golden Corn and Cheese Bread
Ingredients
For the Cornbread Batter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup unsalted butter, melted
For the Filling
- 15 ounces canned corn, drained
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
For the Skillet
- 2 tablespoons unsalted butter
Instructions
- 1
Preheat your oven to 375°F. Place a 10-inch cast iron skillet in the oven while it preheats.
⏱️ 10 min•🌡️ 375
- 2
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the egg, milk, and melted unsalted butter until well combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 1 min
- 5
Gently fold in the drained canned corn, shredded cheddar cheese, and sliced green onions into the batter.
⏱️ 2 min
- 6
Carefully remove the hot skillet from the oven. Add 2 tablespoons of unsalted butter to the skillet and swirl to coat the bottom and sides. The butter should melt quickly and sizzle.
⏱️ 1 min
- 7
Pour the corn and cheese bread batter into the hot, buttered skillet, spreading it evenly.
⏱️ 1 min
- 8
Bake for 25-30 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 375
- 9
Remove the skillet from the oven and let the corn bread cool in the skillet for 5-10 minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Skillet Golden Corn and Cheese Bread
For the Cornbread Batter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup unsalted butter, melted
For the Filling
- 15 ounces canned corn, drained
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
For the Skillet
- 2 tablespoons unsalted butter
Instructions
- 1
Preheat your oven to 375°F. Place a 10-inch cast iron skillet in the oven while it preheats.
⏱️ 10 min•🌡️ 375 - 2
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the egg, milk, and melted unsalted butter until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
⏱️ 1 min - 5
Gently fold in the drained canned corn, shredded cheddar cheese, and sliced green onions into the batter.
⏱️ 2 min - 6
Carefully remove the hot skillet from the oven. Add 2 tablespoons of unsalted butter to the skillet and swirl to coat the bottom and sides. The butter should melt quickly and sizzle.
⏱️ 1 min - 7
Pour the corn and cheese bread batter into the hot, buttered skillet, spreading it evenly.
⏱️ 1 min - 8
Bake for 25-30 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 375 - 9
Remove the skillet from the oven and let the corn bread cool in the skillet for 5-10 minutes before slicing and serving.
⏱️ 5 min