Skillet Cornbread

8 servings
20 min prep time
50 min total time

This skillet cornbread is baked with fresh corn kernels and makes a perfect side or accompaniment to soups, salads, or eggs at brunch.  We topped ours with crème fraîche and fresh chopped scallions for a decadent finish. 


1 1/3 cups cornmeal

3/4 cup all-purpose flour

1/4 cup sugar

1 3/4 teaspoon baking powder

1 1/2 teaspoons salt

1/2 teaspoon baking soda

1/2 cup milk

1 cup buttermilk

2 large eggs

8 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat melted

1 cup fresh corn, cut from the cob

8 ounces Vermont Creamery Crème Fraîche or Mascarpone

2 to 3 scallions or other in season herbs, chopped


  • STEP 1

    Heat oven to 375°F.  Spray cast iron skillet with no-stick cooking spray; set aside.

  • STEP 2

    Combine cornmeal, flour, sugar, baking bowder, salt, and baking soda in large bowl; mix well.

  • STEP 3

    In a separate bowl, whisk together milk, buttermilk, and eggs. Add melted butter; mix well.

  • STEP 4

    Add wet ingredients to dry; stir just until combined. Gently fold in corn kernals. Pour into prepared cast iron skillet. Bake 25-30 minutes or until done.

  • STEP 5

    To serve, top with creme fraiche for a light tangy and cool finish or mascarpone for a slightly sweet note, plus a sprinkle of scallions