Iron-Skillet Cornbread
A rich and cheesy cornbread made with creamed corn, green chiles, and two types of cheese, baked to golden perfection in a cast-iron skillet. This moist cornbread has the perfect balance of sweet and savory flavors.
Ingredients
- •1¼ cups all-purpose flour
- •1 cup fine-grind cornmeal
- •1 tablespoon baking powder
- •1½ teaspoons kosher salt
- •4 whole large eggs
- •1½ cups canned creamed corn
- •4½ ounces mild green chiles
- •1½ ounces mild white cheddar
- •1½ ounces Monterey Jack
- •¾ cup unsalted butter
- •⅔ cup sugar
- •1 spray Nonstick vegetable oil spray
- •1 piece cast-iron skillet
Cooking Instructions
- 1.
Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
10 min
- 2.
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
5 min
- 3.
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35-45 minutes. Let cool 10 minutes before serving.
45 min
