This basic skillet cornbread is made with fresh corn or frozen thawed corn kernels. The corn gives the cornbread extra flavor and texture.
Southern cornbread is usually made with no added sugar, but this one includes 1 tablespoon of granulated sugar. Feel free to add a bit more honey or sugar if you like a sweeter bread. The corn also adds some natural sweetness. If you prefer a no-sugar cornbread, the sugar can be omitted.
- 3 tablespoons vegetable oil (or shortening)
- 2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons melted butter
- 2 cups corn kernels (fresh, frozen and thawed, or canned and drained)
Preheat the oven to 450 F.
Pour the vegetable oil into a seasoned skillet and place in the oven. Heat until the oil is very hot.
Meanwhile, in a mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir the dry ingredients until well blended.
In another bowl, whisk the buttermilk with the eggs and melted butter.
Add the buttermilk mixture to the dry ingredients and stir until just mixed. Stir the corn kernels into the batter.
Remove the skillet from the oven and pour off any excess oil. Place the skillet on a rack.
Pour the batter into the hot skillet and return it to the oven.
Reduce the oven temperature to 400 F.
Bake the cornbread until it is golden brown — about 25 minutes. A toothpick inserted into the center will come out clean.
Cool the cornbread on a wire rack for 5 minutes.
Invert cornbread onto a large plate, cut it into wedges, and serve.