I love to serve corn bread in a skillet for special event meals like Thanksgiving and Christmas. My corn bread recipe is sweet (but not overly sweet!), extremely moist and not too crumbly. And it’s easy!
Last year I shared my Corn Bread Muffins. That’s the way I usually make my corn bread because I like making individual servings rather than having to cut the corn bread up. Also, they make for a cute basket to take to BBQ’s!
However, for special event meals – like Thanksgiving and Christmas – I feel like it looks more dramatic / rustic / conducive to sharing by serving it in a skillet.
I use the same batter as I do for my Corn Bread Muffins. However, the cooking technique is slightly different to make one big corn bread in a skillet rather than smaller ones in a muffin tin. I find the key is to get the skillet stinking hot in the oven before pouring the batter in. This helps ensure that the corn bread comes out cleanly from the skillet and also starts the cooking process. Then I turn the oven down slightly to bake the corn bread (otherwise the top burns before the inside is cooked).
The added bonus is that the butter browns in a flash when the skillet is greased before pouring the butter in so there’s a hint of nuttiness that you get from browned butter. 🙂
- ½ cup polenta or cornmeal (medium grind)
- 1½ cups self raising flour (or 3 tsp baking powder plus 1¼ cups + 3 tbsp of plain flour)
- ½ cup sugar
- ¼ tsp salt
- 1 cup of canned creamed corn
- ½ cup melted butter
- 3 eggs , lightly whisked
- 1 cup milk
- 1 tbsp butter
Place a skillet (Note 1) in the oven and preheat to 425F/220C while making the batter.
Place the Dry Ingredients in a bowl and mix.
Add the Wet Ingredients and mix until just combined.
Take the skillet out of the oven.
Add the 1 tbsp of butter and swirl it around to coat the base and halfway up the sides (or use a brush to do this). Pour the batter in.
Turn oven down to 375F/190C, then bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back).
Best served warm! It can be served in the skillet or turned out.
2. This can be made ahead and reheated in the oven at 180C/350F for around 10 minutes. Turn it out of the skillet otherwise it will have a metallic flavour if you leave it in overnight.