Skillet Corn Bread

Skillet Corn Bread

This corn bread recipe is perfect for those who like their corn bread loaded with flavor.

Yields: 12 servings


  • Cooking spray
  • 1 ¼ cups stone-ground cornmeal
  • 1 cup fresh corn kernels (about 2 ears)
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup nonfat buttermilk (make your own with 1 cup milk plus 1 Tbsp lemon juice or vinegar and let it sit for 5 min)
  • ½ cup (2 ounces) shredded reduced-fat cheddar cheese
  • 2 tablespoons minced jalapeño peppers
  • 1 ½ tablespoons butter, melted
  • 2 tablespoons honey
  • 1 tablespoon canola oil
  • 2 large eggs, lightly beaten



  1. Preheat oven to 375°.
  2. Place a 9-inch cast-iron skillet coated with cooking spray in the oven 5 minutes or until heated.
  3. Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture.
  4. Combine buttermilk, cheese, jalapeños, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined.
  5. Spoon mixture into the preheated pan.
  6. Bake at 375° for 30 minutes or until a wooden pick inserted in the center comes out clean.
  7. Cool in pan 10 minutes on a wire rack. Cut into 12 wedges.