Tastes Better From Scratch · by Lauren Allen★ 5.0 (30)
Skillet Cornbread
NUTRITION · PER SERVING35M COOK
CAL 15%·PRO 13%
CARBS 37G49% OF CAL
5G FIBER24G OTHER8G TOTAL SUGAR
FAT 14G43% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cast iron skillet cornbread with a crispy, buttery crust and moist center studded with corn kernels. A Southern classic side dish that pairs well with any meal.
sidesouthernbaked good🍳 skillet🔥 oven
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup cornmeal (, fine ground )
- 1 1/4 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk* (, room temperature)
- ¼ cup granulated sugar*
- ¼ cup vegetable or canola oil
- 2 eggs (, room temperature)
- ½ cup frozen corn (, thawed and excess moisture drained )
- 1/2 cup creamed corn
- 3 Tablespoons salted butter (, room temperature, cut into pieces, or use bacon grease)
At a glance
PER SERVING · TIME 35M
CAL 15%·PRO 13%
CARBS 37G49% OF CAL
5G FIBER24G OTHER8G TOTAL SUGAR
FAT 14G43% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 501mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 168mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.