Skillet corn bread? Count us in! Use blue cornmeal to give this recipe its colorful hue, and mix in fire-roasted corn for extra flavor and texture.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

15 mins
15 mins
20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Place a 10-inch cast iron skillet in oven and preheat oven to 400°F.

  • In a small bowl combine eggs, buttermilk, 4 Tbsp. of the oil, and the honey. Stir in corn and jalapeño pepper.

  • In a medium bowl stir together next five ingredients (through baking soda). Add egg mixture all at once to flour mixture; stir just until moistened.

  • Remove hot skillet from oven. Add remaining 1 Tbsp. oil, swirling to coat. Spread batter into prepared skillet. Bake 15 to 18 minutes or until top is golden and a toothpick comes out clean. Cool in skillet on a wire rack 20 to 30 minutes before serving.

Blue Cornmeal

Blue cornmeal is made from whole blue corn and is most popular in the Southwest. Look for blue cornmeal in the baking aisle at the grocery store or Mexican market. Bob's Red Mill and Anson Mills brands both carry blue cornmeal.


Substitute yellow cornmeal for the blue cornmeal.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

120 calories; fat 5g; cholesterol 24mg; saturated fat 1g; carbohydrates 15g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 3g; protein 3g; vitamin a 36.5IU; vitamin c 0.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; folate 20.4mcg; vitamin b12 0.1mcg; sodium 212mg; potassium 37mg; calcium 31mg; iron 0.7mg.