Skillet Cornbread
Skillet Cornbread is such a versatile recipe. I’ve made it dozens of time and I’m not sure I’ve made it the same way twice. It depends on what I have on hand and what I’m serving it with. I might add chopped bacon, sliced green onions or shredded cheese. This time I added dollops of cream cheese to make it creamy and sweet! So, don’t be afraid to mix it up and be creative.
This is the best basic Skillet Cornbread recipe. And there are so many tasty add-ins to try, like bacon bits, green onions, diced red peppers, chopped chives, cheese, jam or diced ham. And baking it in a cast iron skillet gives it the crunchy edges that we all love and adore.
While you can bake this recipe in a 9-inch deep dish pie plate, I almost always make it in a 10-inch cast iron skillet, like this one from Lodge. Prepare the pan for use according to the directions from the manufacturer. The skillet bakes evenly and gives the cornbread a beautiful golden brown bottom.
Skillet Cornbread Recipe
What’s needed?
- 8.5-ounce box of Jiffy corn muffin mix
- 15-ounce can cream-style corn (or whole kernel corn)
- 1/2 cup sour cream
- 1/2 cup melted butter
- 1 large egg
- 1/3 cup milk
- 4 ounces of cream cheese, cut into 8 pieces (any flavor, we like vegetable or chive cream cheese)
How to make Skillet Cornbread?
- Preheat a cast iron skillet in a 350 degree oven.
- Add all ingredients, except cream cheese, to a medium bowl and mix until combined.
- Lightly spray the skillet with cooking spray. Pour the mixture into the skillet (or a 9-inch pie pan) for baking.
- Cut the cream cheese into 8 small blocks and add them to the top in a circular pattern. Sprinkle some parsley or Italian Seasoning lightly across the top of the cornbread. Bake at 350 degrees for about 25-30 minutes. It will be crispy, golden and firm to the touch. The cream cheese is a nice creamy contrast to the sweet, crunchy corn. So, so good!
I served this Skillet Cornbread with pork ribs and Spanish rice. It is also a great side dish for a wonderful salad or a steaming bowl of homemade vegetable soup. I hope you use this basic recipe to make delicious cornbread and find ways to make it your own.
What can I serve with Skillet Cornbread?
- Slow-Cooker Chunky Beef Stew
- Sweet Potato and Black Bean Chili
- Slow-Cooker Ham and 12 Bean Soup
- Spanish Rice with Smoked Sausage
Skillet Cornbread
Ingredients
- 8.5 ounces cornbread mix
- 15 ounces cream-style corn, or whole kernel corn
- 1/2 cup sour cream
- 1/2 cup butter, melted
- 1 large egg
- 1/3 cup milk
- 4 ounces cream cheese, cut into 8 pieces
Instructions
- Preheat a cast iron skillet in a 350 degree oven.
- Add all ingredients, except cream cheese, to a medium bowl and mix until combined.
- Lightly spray the skillet with cooking spray. Pour the mixture into the skillet (or a 9-inch pie pan) for baking.
- Cut the cream cheese into 8 small blocks and add them to the top in a circular pattern. Sprinkle some parsley or Italian Seasoning lightly across the top of the cornbread. Bake at 350 degrees for about 25-30 minutes. It will be crispy, golden and firm to the touch. The cream cheese is a nice creamy contrast to the sweet, crunchy corn. So, so good!
Equipment
- 1 cast iron skillet, reheated in 350 degree oven
Notes
- Use flavored cream cheese to boost the flavor. I have used sour cream and chive cream cheese, as well as garden vegetable cream cheese.
- Dollop teaspoonfuls of jam over the top of the cornbread batter before baking instead of cream cheese, to give the bread a sweet pop of flavor and some added color. Kids will love this sweet version of Skillet Cornbread.