Skillet Buttermilk Cornbread With Corn Recipe

Recipe By The Spruce Eats

This basic skillet cornbread is made with fresh corn or frozen and thawed corn kernels. The corn gives the cornbread extra flavor, texture, and moisture. It's a versatile recipe that will even work with canned corn, as long as it's drained. Southern cornbread is usually made with no added sugar, but this one includes just a tablespoon of granulated sugar to enhance the natural sweetness of corn. Feel free to add a bit more honey or sugar if you like a sweeter bread. If you prefer a no-sugar cornbread, the sugar can be omitted. This recipe involves heating the skillet ahead of time and melting the fat in the pan before you add the batter, which helps ensure an even, thorough bake. The buttermilk contributes moisture and a slight tanginess to the bread. Cornbread is a classic side that's served with the likes of pulled pork, collard greens, and baked beans. It's also delicious if you serve it with a hearty chili.

4.3
30 Rating - Rate
Non Vegdiet
35minstotal
10minsPrep
25minsCook

ingredients serves

Ingredients For Skillet Buttermilk Cornbread With Corn Recipe

Nutrition
value
355
calories per serving
11 g Fat25 g Protein38 g Carbs3 g FiberOther

Current Totals

  • 11 g Fat
  • 25 g Protein
  • 38 g Carbs
  • 3 g Fiber

MacroNutrients

  • Carbs
    38 g
  • Protein
    25 g
  • Fiber
    3 g

Fats

  • Fat
    11 g

Vitamins & Minerals

  • Calcium
    802 mg
  • Iron
    1 mg
  • Vitamin A
    34 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    1 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    60 mcg
  • Vitamin B12
    2 mcg
  • Vitamin C
    8 mg
  • Vitamin E
    1 mg
  • Copper
    0 mcg
  • Magnesium
    86 mg
  • Manganese
    0 mg
  • Phosphorus
    626 mg
  • Selenium
    19 mcg
  • Zinc
    3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by The Spruce Eats

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