Serve this recipe with a hearty bowl of chili, soup, or like I did—with a steaming bowl of red beans and rice. This cornbread is easy to whip up any night of the week, but also delicious enough to appear at all of your fall and winter holiday celebrations. Start by making it tonight.
Skillet Cornbread with Creamed Corn
Serves 8 - 10
1 1/4 cup plain cornmeal
1 cup all-purpose flour
1-3 tablespoons sugar (see Note)
1 tablespoon baking powder
1 teaspoon kosher salt
2 eggs, lightly beaten
1 stick (1/2 cup) unsalted butter, melted
1 (14.75 ounce) can creamed-style corn
Preheat oven to 425°F. Grease a 10" cast iron skillet or medium baking dish.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and creamed corn. Add the wet ingredients to the dry ingredients and stir until just incorporated.
Pour the batter into the prepared skillet and smooth the top. Bake until cornbread is golden yellow, about 17 to 21 minutes. (I like to pull it out on the early side so that it doesn't overcook or dry out.) Remove from the oven and cool completely. Serve with extra butter and hot soup.
Note: If you don't like any sweetness in your cornbread, use just 1 tablespoon of sugar (you need a little bit to balance out the flavors). If you love sweet cornbread, add up to 3 tablespoons.