Skillet Cornbread

Jump to recipe

<p>Down on the boarder of Texas and Mexico, the first American cowboys or <em>vaqueros</em>, cooked meat, vegetables and cornbread over burning hot wood coals. This skillet cornbread recipe harks back to those times. Cooked in a cast-iron skillet, the bread has a dense texture and a savory (not sweet) taste; perfect for sopping up soups and stews.</p>

Total Time

45m

Prep Time:10m

Yields:12 Servings

Save

Share

Print

Ingredients

2 cups

GOYA® Wheat Flour , or all-purpose flour

2 tbsp.

<p><span>sugar</span></p>

1 tbsp.

<p><span> plus 1 tsp. baking powder</span></p>

2 cups

<p><span>buttermilk</span></p>

2

<p><span>eggs, beaten</span></p>

1 can
(15.5 oz.)

GOYA® Golden Corn , drained and rinsed, or 1½ cups frozen <a href="/en/products/golden-corn">GOYA® Whole Kernel Corn</a>, thawed

2 tbsp.

butter

Directions

Kitchen View

Step 1

<p>Heat oven to 425°F. In medium mixing bowl, using whisk, whisk together cornmeal, flour, sugar, baking powder and Adobo. Beat in buttermilk, corn oil and eggs until well combined. Using spatula or wooden spoon, stir in corn; set aside.</p>

Step 2

<p>Heat 12” cast iron or non-stick skillet over medium-high heat. Add butter, heat until butter melts and foams. Pour in reserved batter. Transfer skillet to oven. Bake until golden brown and knife inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature.</p>

GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

banner_image.png

Plan Your Weekly Menu Today

Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.

Learn More
banner_image.png

Join La Cocina Goya®

Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.

Create Account
This site is registered on Toolset.com as a development site.
Limit the Use of My Sensitive Personal Information Do Not Sell or Share My Personal Information