Fresh baked skillet cornbread displayed over a tablecloth on a wooden table.

Skillet Cornbread Recipe

Make room at your next gathering for this Skillet Cornbread. With just the right amount of cornmeal and sour cream, it’s got a satisfying grainy-but-tender texture. A touch of brown sugar brings the sweetness, and the Cheddar and lactose-free milk harmonize all the flavors—even if you decide to add chilies into the mix!

Did we mention it’s nourishing too? This recipe is an excellent source of vitamin A and iodine, and a good source of folate, fiber, protein, iron and choline.

Nutrition information
20min
Prep time
30min
Cook time
8
Servings
Skillet Cornbread Recipe

Make room at your next gathering for this Skillet Cornbread. With just the right amount of cornmeal and sour cream, it’s got a satisfying grainy-but-tender texture. A touch of brown sugar brings the sweetness, and the Cheddar and lactose-free milk harmonize all the flavors—even if you decide to add chilies into the mix!

Did we mention it’s nourishing too? This recipe is an excellent source of vitamin A and iodine, and a good source of folate, fiber, protein, iron and choline.

Make room at your next gathering for this Skillet Cornbread. With just the right amount of cornmeal and sour cream, it’s got a satisfying grainy-but-tender texture. A touch of brown sugar brings the sweetness, and the Cheddar and lactose-free milk harmonize all the flavors—even if you decide to add chilies into the mix!

Did we mention it’s nourishing too? This recipe is an excellent source of vitamin A and iodine, and a good source of folate, fiber, protein, iron and choline.

Nutrition information
20min
Prep time
30min
Cook time
8
Servings

Ingredients:

Fresh homemade skillet cornbread on a tablecloth, one slice is missing.

Directions:

  1. Heat oven to 400 degrees. Coat the bottom and side of a 10-inch cast iron skillet with cooking spray. 
  2. Whisk cornmeal, flour, brown sugar, baking powder and salt together in a large bowl to mix well. Whisk eggs lightly in a medium bowl. Whisk in milk, butter and sour cream until blended. 
  3. Make a well in the center of the flour mixture. Pour in the milk mixture and stir just until combined. Fold in corn, okra, cheese and chilies, if using. Spread batter evenly in the skillet.
  4. Bake on the center rack in oven until top is golden brown and a wooden pick inserted in the center comes out clean, 30-35 minutes. Cool in the skillet on a wire rack 10 minutes. Cut into wedges and serve warm.
     

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Fresh homemade skillet cornbread on a tablecloth, one slice is missing.

Nutrition Information

  • Per serving
  • Calories 406
  • Total Fat 22g
  • Cholesterol 101mg
  • Sodium 560g
  • Total Carbohydrate 47g
  • Protein 9g