Name: Skillet cornbread recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves: 10
Cuisine: American
Ingredients: 45g butter, plus 80g extra, melted; 2tsp sugar; 175g polenta; 120g plain flour; 3tbsp caster sugar; 1tsp salt; 1½tsp baking powder; 240g (drained weight) tin sweetcorn kernels; 125ml buttermilk; 100ml beer

Nutrition Per Portion

RDA

Calories

233 Kcal

12%

Fat

11 g

16%

Saturated Fat

6.5 g

33%

Carbohydrates

29 g

11%

By Jules Mercer

published 9 April 2018

Skillet cornbread is a Deep South classic that will sit equally well as a side to sweet or savoury dishes. This moreish polenta based skillet cornbread is made in a heavy based frying pan (also known as a skillet), which gives it a really crispy crust. It can be served straight out of the pan when warm for a truly delicious and irresistible side dish. The skillet cornbread has a caramelized layer at the bottom, which adds a wonderful sweetness to the bread. Rich, buttery cornbread is the ultimate side dish to serve with a beef chilli, or why not try serving it with fried eggs and avocado for a luxury brunch. It’s equally delicious as a sweet snack when drizzled with a little honey.

Ingredients

45g butter, plus 80g extra, melted
2tsp sugar
175g polenta
120g plain flour
3tbsp caster sugar
1tsp salt
1½tsp baking powder
240g (drained weight) tin sweetcorn kernels
125ml buttermilk
100ml beer

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Method

Preheat the oven to 220C. Heat a 23cm oven proof, heavy-based frying pan on a low heat in order to just melt the 45g butter, then remove from the heat and stir in the sugar.
In a large bowl, mix together the polenta, flour, caster sugar, salt and baking powder. Stir through the 80g melted butter, sweetcorn kernels, buttermilk and beer, and mix well to combine. Pour the mixture into the pan and bake for 35 mins until cooked through. Allow to cool for 15 mins before serving.

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Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.