This surely is not your typical “Southern Style” Skillet Cornbread this is what the Southerners call a “Yankee” cornbread and that’s okay. It IS Yankee cornbread and it’s what I grew up eating when I lived in Massachusetts as a child.
The difference between the two is that–with some regional differences of course– a traditional Southern cornbread is generally made without the use of any wheat flour or sugar while a Yankee cornbread uses both. The only thing I can think to compare it to is to think of a sweeter cornbread mix like a “Jiffy Mix” brand cornbread and you’ll be thinking of a Yankee style cornbread. It’s really all what you’ve grown up eating that shapes how you like your cornbread. It’s really just a matter of your personal tastes.
Growing up, I always loved it when my Mom used a can of creamed corn in her cornbread. It always made for a very moist bread and I just loved the texture of the corn kernels inside the bread. She generally made her cornbread in a glass rectangular pan and cut it into squares. It was lightly golden brown and fluffy. Cooking cornbread in a cast iron skillet, however, gives the bread a nice, golden, crusty, exterior with a gorgeous, moist interior. The creamed corn creates a dense, cake-like interior. For me, it is truly cornbread nirvana!
Over the years, additional ingredients have been added into the traditional cornbread recipe from fresh herbs to jalapeno peppers to flavor it up for just about any occasion. Still, the creamed corn version with fresh herbs is my favorite version and today I used my homemade Crock Pot Creamed Corn which made this bread absolutely moist and delicious.
To recap, this Skillet Cornbread is :
If you try this Skillet Cornbread, let me know! Drop us a comment below, tag us on Facebook or send it to us #Kitchen_Dreaming on Instagram or @KitchenDreaming on Twitter. I’d LOVE to see your results!!
Yield 8 slices
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 6 Tbsp sugar
- 2 Tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2/3 cup buttermilk
- 1 cup creamed corn
- chives, chopped (optional)
- 2 Tbsp melted butter to oil the skillet
- Preheat oven to 400 °F, place skillet in the oven to heat for 10 minutes.
- Combine the ingredients, minus the butter for the skillet, in a bowl and mix well.
- Remove the pan from the oven and coat with the butter.
- Add the cornbread mix into the skillet and bake for 20 minutes or until golden brown and a toothpick inserted into the center comes out clean.