Growing up, cornbread was one of my absolute favorite things to eat. And I know there's a lot of debate in the cornbread realm: sweet vs. less sweet, skillet vs. baking dish, corn kernels vs. not. But really (in my opinion), you can't go wrong.
This recipe is a combination of my personal fave cornbread characteristics: less sweet, made in a skillet (thick!), & full of fresh corn kernels. It's made even brighter by fresh chives!
It comes together in 45 minutes flat, and is the perfect addition to any summertime dinner.
Chive Skillet Cornbread
Yield: 12 slices
Total cook time: 45 minutes
- Vegetable Oil: 1 tablespoon
- Flour: 1 1/2 cups
- Yellow Cornmeal: 2 cups
- Salt: 2 teaspoons
- Baking Powder: 2 teaspoons
- Baking Soda: 1 teaspoon
- Granulated Sugar: 1-3 tablespoons
- Fresh Chives (Chopped): 1/4 cup
- Corn Kernels (Fresh or Canned): 1 cup
- Whole Eggs (Large): 3
- Whole Milk: 2 cups
- Unsalted Butter (Melted): 1/4 cup (4 tablespoons)
A Few Notes:
- If you're using canned corn, make sure to drain it well!
- This cornbread can be made on the sweeter side (3 tablespoons sugar) or on the less sweet side (1 tablespoon sugar, depending on preference. Choose the amount that works best for you!
- Don't over mix the batter!
Pairs Well With:
*Special equipment: 10 inch skillet
The How To:
Preheat your oven to 425 degrees F. Coat your skillet with 1 tablespoon of vegetable oil, then place it in the oven to heat while you're preparing the batter.
In a medium mixing bowl, whisk together the flour, cornmeal, salt, baking powder, baking soda, granulated sugar, chives, and corn kernels.
In a separate bowl, whisk together the eggs, whole milk, and melted butter. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Stir just until combined.
Carefully remove the skillet from the oven and pour the batter in. Smooth the top. Bake at 425 degrees F for 22-25 minutes, until golden.
Let cool in the pan for 10 minutes, then slice and serve.
*Keeps, covered, for up to 3 days