Serves 8
45 min
Creole Skillet Cornbread
Recipe GLPR6cad0e23b73c8d
Warm, moist skillet cornbread with a golden crust, infused with classic Creole spices and fresh corn kernels. This rustic bread is perfect served warm with butter and honey, or alongside your favorite stews and gumbo.
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Ingredients
1¼ cups all-purpose flour
1¼ cups yellow cornmeal
3 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon Creole seasoning
½ teaspoon salt
¼ teaspoon baking soda
1¼ cups buttermilk, divided
⅓ cup peanut or canola oil
2 large eggs, beaten
1½ cups frozen corn, thawed
Directions
Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet or similar oven-safe baking pan in the oven to heat for about 5 minutes.
In a large mixing bowl, combine the all-purpose flour, cornmeal, brown sugar, baking powder, Creole seasoning, salt, and baking soda. Whisk these dry ingredients together until evenly distributed.
In a separate bowl, whisk together the beaten eggs, buttermilk, and oil until well blended.
Pour the wet ingredients into the dry ingredients and fold together gently with a spatula or wooden spoon just until combined. Do not overmix—some lumps are fine. Fold in the thawed corn until evenly distributed throughout the batter.
Carefully remove the hot skillet from the oven. Add about 2 tablespoons of the remaining oil to the skillet and tilt to coat the bottom and sides, then pour the cornbread batter into the hot pan.
Bake for 25–30 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the skillet from the oven and let the cornbread cool in the pan for 5 minutes before serving.
