Description
This skillet cornbread is crispy on the outside and soft on the inside, making it the perfect side for any meal.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon Creole seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup buttermilk
- ½ cup whole milk
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup corn kernels (fresh or frozen)
- ½ cup diced green bell pepper
- ¼ cup diced red bell pepper
- ¼ cup finely chopped onion
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F. Place a cast-iron skillet inside as it heats. A hot skillet is key. It creates those crisp, golden edges that make cornbread unforgettable. I learned this trick from a neighbor who insisted that a properly heated pan is non-negotiable.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, Creole seasoning, garlic powder, and onion powder. This blend gives the bread its signature savory warmth.
- In another bowl, whisk the buttermilk, milk, eggs, and melted butter until smooth. The buttermilk adds tenderness and a subtle tang that balances the sweetness of the corn.
- Pour the wet mixture into the dry ingredients and stir gently. Do not overmix. Fold in the corn kernels, diced bell peppers, chopped onion, and shredded cheddar cheese. The batter will be thick and speckled with color.
- Carefully remove the hot skillet from the oven and lightly grease it with butter. Pour the batter into the skillet. You should hear a soft sizzle. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let it cool slightly before slicing. The smell alone will draw everyone into the kitchen.
Notes
- This cornbread pairs wonderfully with chili or barbecued meats.
- Try adding jalapeños for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg