Ingredients
- 0.75 cup Yellow Cornmeal
- 0.75 cup All-Purpose, Unbleached Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 0.75 cup Milk
- 0.25 cup (I use Avocado Oil) Oil
- 1 Egg
- 3 Tablespoons Honey
- 1 cup, grated Sharp Cheddar Cheese
- 1 ear (1/2 cup of corn kernels) Fresh Corn
- 0.3 cup, chopped Fresh Cilantro
Directions
Corn is one of my favorite vegetables. It’s sweet, crunchy and is available all year round!
Now, when you combine cornbread and corn kernels, magic happens.
This easy 30-minute, skillet baked version is great so I had to share! Using fresh corn is a game changer but you can also use canned or frozen.
I constantly find myself using my cast iron skillet and absolutely love it for cornbread.
If you do not have an oven safe skillet, simple add the batter to an oiled (or buttered) baking dish.
Steps
1 Done | Get Your Oven HotPreheat your oven to 400F and prep all of your ingredients. |
2 Done | Mix Dry IngredientsGet a large mixing bowl. Add the cornmeal, flour, baking powder, baking soda and salt and mix with a whisk. |
3 Done | Mix Dry IngredientsTo another bowl, add the milk, oil, egg and honey and mix with a whisk. I love using my pyrex glass measuring cup for this. |
4 Done | Add Wet to DryAdd the wet mix to the dry and combine with the whisk. |
5 Done | Add the Fun StuffAdd the grated cheese, corn, cilantro and mix. If you are using canned corn kernels, be sure to drain and rinse before adding to the batter. |
6 Done | BakeAdd the batter to your cast iron skillet or a lightly oiled or buttered baking dish and bake at 400F for 17-20 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean and dry. If you are using a baking dish, it may take 5-10 minutes longer. |
