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SWEET CREAMED CORN SKILLET CORNBREAD RECIPE

a slightly sweet, fluffy and tender cornbread with crispy edges from baking it in a cast iron skillet

Ingredients

Batter

  • 2 boxes Jiffy cornbread mix
  • 1 14.75 can creamed corn
  • 1/4 cup melted butter
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup sugar
  • 1 TBS neutral oil, like canola oil

Topping

  • butter for buttering the top of the cornbread, if desired
  • honey for drizzling over the cornbread, if desired

Instructions

  • Preheat the oven to 400 degrees.
  • Add the oil to a cold 12-inch cast iron pan and put it on the middle rack of the oven as it preheats.
  • Put all the batter ingredients in a large bowl and mix until just combined.
  • When the oven reaches temperature, carefully remove the cast iron pan from the oven with oven mitts and gently swirl the hot oil to evenly distribute it around the skillet.
  • Pour the batter into the pan and listen for the sizzle!
  • Bake the cornbread on the center rack of the oven for 20-25 minutes, until it is slightly golden brown and a toothpick comes out clean from the center of the cornbread.
  • Butter the top of the cornbread when it comes out of the oven, if desired.
  • Wait about 10 minutes, cut into wedges and drizzle with honey and serve.