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Skillet Cornbread

Zach Pagano / TODAY

Chef notes

Cornbread is a classic side dish that needs no improvement. Some versions include cheese or other vegetable mix-ins — which you can absolutely add here — but I find the original versions of the dish to be the most nostalgic and satisfying.


  • 2 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 large eggs
  • cups whole milk
  • tablespoons vegetable oil
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 cups fresh or frozen corn kernels



Heat the oven to 350°F. Lightly oil a 9-inch cast-iron skillet and put it in the oven to get it hot.


In a large bowl, sift together the flour, cornmeal, sugar, salt and baking powder.


In another bowl, whisk together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, add the melted butter and corn, then stir together until just mixed.


Remove the hot cast-iron pan from the oven and pour in the batter. Give the pan a smack on the countertop to even it out.


Return the pan to the oven and bake for about 1 hour, until the cornbread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.