4 Ways with Skillet Corn Bread

The Southern staple is elevated by vegetables, cheese, bacon and more. Try each of our four customizable cornbread recipes, then ask your family to choose a favorite!

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  • Makes: 8 servings
  • Prep: 15 mins
  • Bake: 18 mins 425°F

4 Ways with Skillet Corn Bread

Directions

  1. Preheat oven to 425 degrees F. Place the 1 tablespoon butter and the 1 tablespoon oil in a 10-inch cast-iron or other heavy oven-going skillet. Heat in oven for 5 minutes; do not heat longer or mixture may burn.
  2. Meanwhile, in a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of flour mixture; set aside. In a small bowl combine eggs, milk, and the 1/4 cup oil. Add egg mixture all at once to flour mixture. Stir just until moistened.
  3. Pour batter into the prepared skillet, spreading evenly. Return skillet to oven. Bake for 18 to 20 minutes or until a wooden toothpick inserted near the center comes out clean.
  4. Meanwhile, if desired, prepare honey butter: In a medium mixing bowl beat the 1/2 cup softened butter with an electric mixer on medium speed for 30 seconds. Add honey; beat on high speed about 1 minute or until fluffy.
  5. To serve, cut hot corn bread into wedges. If using, serve with honey butter.

From the Test Kitchen

Bacon-Green Onion Corn Bread:

Prepare as directed, except stir 1/2 cup crumbled, crisp-cooked bacon and 1/3 cup sliced green onions into batter. If desired, sprinkle with additional sliced green onions before serving.

Nutrition Facts per Serving: 299 calories, 8 g protein, 31 g carbohydrate, 16 g total fat (4 g sat. fat), 62 mg cholesterol, 1 g fiber, 5 g total sugar, 4% Vitamin A, 1% Vitamin C, 513 mg sodium, 15% calcium, 8% iron

Sweet Corn and Herb Corn Bread:

Prepare as directed, except stir 1/2 cup fresh corn kernels (cut from 1 ear) or thawed, frozen whole kernel corn; 2 tablespoons snipped fresh parsley; 1 tablespoon snipped fresh chives; and 2 teaspoons snipped fresh thyme into batter.

Nutrition Facts per Serving: 264 calories, 6 g protein, 33 g carbohydrate, 12 g total fat (3 g sat. fat), 53 mg cholesterol, 1 g fiber, 6 g total sugar, 6% Vitamin A, 4% Vitamin C, 377 mg sodium, 15% calcium, 8% iron

Cheesy Chipotle Corn Bread:

Prepare as directed, except stir 1/2 cup shredded sharp cheddar cheese (2 ounces) and 1 canned chipotle pepper in adobo sauce, finely chopped, into batter.

Nutrition Facts per Serving: 285 calories, 7 g protein, 31 g carbohydrate, 15 g total fat (4 g sat. fat), 60 mg cholesterol, 1 g fiber, 5 g total sugar, 5% Vitamin A, 0% Vitamin C, 438 mg sodium, 20% calcium, 8% iron

Cranberry-Tangerine Corn Bread:

Prepare as directed, except stir 1/2 cup dried cranberries and 1 teaspoon finely shredded tangerine or orange peel into batter.

Nutrition Facts per Serving: 278 calories, 5 g protein, 37 g carbohydrate, 12 g total fat (3 g sat. fat), 53 mg cholesterol, 2 g fiber, 10 g total sugar, 3% Vitamin A, 1% Vitamin C, 375 mg sodium, 15% calcium, 8% iron

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Nutrition Facts (4 Ways with Skillet Corn Bread)

  • Per serving:
  • 255 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 53 mg chol. ,
  • 375 mg sodium ,
  • 31 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 5 g pro.
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