Skillet Custard Corn Bread
A savory skillet cornbread with a tender crumb and slightly sweet flavor, perfect for family dinners or casual gatherings, offering a comforting Southern vibe.
Ingredients
Instructions
- Preheat oven to 400°F. Melt butter in an iron skillet or baking pan in the oven.
- In a mixing bowl, sift together cornmeal, flour, baking soda, salt, and sugar.
- Stir in 1 cup of milk, eggs, and buttermilk until well combined.
- Pour the batter into the melted butter in the skillet.
- Pour the remaining cup of milk over the mixture without stirring.
- Bake at 400°F for 35 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, try using melted ghee instead of butter. If you don't have buttermilk, you can make a substitute by mixing milk with a teaspoon of vinegar or lemon juice. To ensure the bread is light, avoid over-mixing the batter once the wet ingredients are added. This Skillet Custard Corn Bread pairs wonderfully with a side of Seasoned Popcorn for a unique twist.
Serving Suggestions
Serve this Skillet Custard Corn Bread warm, drizzled with honey or maple syrup for a sweet touch. It makes a delightful side for soups and stews, particularly a hearty chili. You can also combine it with a fresh salad, like Garden Rice Salad, to balance the meal with some crunch and freshness. Enjoy it alongside your favorite main dishes for a comforting feast.
Storage & Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place the slices in a preheated oven at 350°F for about 10 minutes or until warmed through. You can also microwave individual slices for about 20-30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Custard Corn Bread contains roughly 542 calories, with 8g protein, 83g carbohydrates, and 21g fat. It is an excellent source of iron (28% of the Daily Value), vitamin C (26% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1274mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but the texture may be denser. You might also want to increase the liquid slightly to compensate for the additional absorbency of whole wheat. Experimenting with a mix of both can yield great results.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on the baking time, as ovens can vary. If the top is browning too quickly, you can cover it loosely with foil during the last few minutes.
Can I add ingredients like cheese or jalapeños to the batter?
Absolutely! Adding shredded cheese or diced jalapeños can enhance the flavor and make it more savory. Just be sure to adjust the liquid slightly if you add a lot of additional ingredients to maintain the right batter consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).