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Creole Skillet Cornbread

Creole Skillet Cornbread

Delicious and savory Creole Skillet Cornbread, perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Creole
Servings 8 servings
Calories 299 kcal

Equipment

  • 10-inch cast-iron skillet

Ingredients
  

  • 1.25 cups all-purpose flour
  • 1.25 cups yellow cornmeal
  • 3 tablespoons light brown sugar Optional
  • 1 tablespoon baking powder
  • 1 teaspoon Creole seasoning or more to taste
  • 0.5 teaspoon salt
  • 0.25 teaspoon baking soda
  • 1.25 cups buttermilk divided
  • 0.33 cups peanut or neutral oil such as canola or avocado
  • 2 large eggs beaten
  • 1.5 cups frozen corn thawed

Instructions
 

  • Preheat oven to 400°F. Place a 10-inch cast-iron skillet in the oven for 5 minutes.
  • Meanwhile, whisk flour, cornmeal, brown sugar (if using), baking powder, Creole seasoning, salt and baking soda together in a large bowl. Slowly add ¾ cup buttermilk, stirring with a wooden spoon until just combined. Whisk the remaining ½ cup buttermilk, oil, eggs and corn together in a measuring cup and stir into the batter. The batter should be fairly thick.
  • Carefully remove the preheated skillet from the oven and pour in the batter. Bake until golden on top and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan on a wire rack for at least 5 minutes before slicing into wedges and serving.

Notes

Cool and store airtight at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat if desired.

Nutrition

Serving: 1sliceCalories: 299kcalCarbohydrates: 42gProtein: 7gFat: 12g
Keyword baked cornbread, Cornbread, Creole cornbread, easy cornbread, skillet cornbread, southern cornbread
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