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Cast-Iron Skillet Cornbread

Cast-Iron Skillet Cornbread

Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.


  • 1¼ cups all-purpose flour
  • 1 cup fine-grind cornmeal
  • 1 tablespoon baking powder
  • 1½ cups canned creamed corn (from one 15-ounce can)
  • 1 4.5-ounce can mild green chiles, drained, chopped
  • 1½ ounces mild white cheddar, grated (about ½ cup)
  • 1½ ounces Monterey Jack, grated (about ½ cup)
  • ¾ cup unsalted butter (1½ sticks), room temperature
  • Nonstick vegetable oil spray

Special Equipment

  • A 10-inch cast-iron skillet (measured from the rim)

Recipe Preparation

  • Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.

  • Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.

  • Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

Recipe by Hillstone Restaurant Group,

Nutritional Content

Calories (kcal) 480 Fat (g) 23 Saturated Fat (g) 14 Cholesterol (mg) 150 Carbohydrates (g) 58 Dietary Fiber (g) 2 Total Sugars (g) 20 Protein (g) 10 Sodium (mg) 850Reviews SectionThis was perfect! As others have said, just be careful of the cooking time.To “anonymous” regarding Nutritional Content, if you look at the recipe you see it is eight the anon below asking about serving size. it's listed at the top of the page, below the photo - 8 servings.AnonymousBrooklyn, NY04/08/20I made this cornbread for a chili cook-off with friends, because I was in no means qualified to compete. Nevertheless, it was eaten before any chili was, and got comments like "my favorite chili was the cornbread"I cooked it for about 50 minutes in my oven and could have used maybe 5 more minutes.This cornbread is the best....always gets great compliments and requests for the recipe. Of course, how can you go wrong with butter, sugar, and creamed corn. My only comment concerns cooking time. I realize all ovens cook a little different but cooking this in my oven for 35 minutes would result in some dry cornbread. In fact, last time I made this the cornbread was golden brown at 27 minutes and I probably could have cooked it less to get it a little moister. Just keep watching color; you won't be disappointed.AnonymousClarksville, TN08/14/19Made this many a times. I lay off the butter a bit, like 1 stick instead of 1 1/2 sticks, because it can get greasy.bigbadbrookieSalt Lake City04/19/19The Nutritional Content is meaningless/useless without the serving size specified.C'mon, BA. You know better than this.

Watch the video: Altons Creamed Corn Cornbread. Food Network (October 2021).