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Skillet Corn Bread

Skillet Corn Bread

"Note to corn lovers: this recipe calls for real corn."
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Original recipe yields 10 servings

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  1. Preheat oven to 425 degrees.
  2. Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery; saute 3 minutes.
  3. Combine flour and the next 5 ingredients (flour through salt) in a large bowl. Add milk, egg, and onion mixture, stirring just until moist. Stir in corn. Pour batter into skillet.
  4. Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.


  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 180 (23% from fat); FAT 4.6g (sat 0.9g, mono 1.8g, poly 1.3g); PROTEIN 4.6g; CARB 30.1g; FIBER 1.4g; CHOL 23mg; IRON 1.5mg; SODIUM 184mg; CALC 109

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Read all reviews 24
  1. 25 Ratings

Most helpful positive review

Didn't have an iron skillet so I just baked it in a glass casserole dish. Came out just as good.

Most helpful critical review

This was very dry. The only changes I made were to omit celery and cook in a stone pan. The flavor was good and I loved the corn, but I would have liked a moist bread better.

Most helpful
Most positive
Least positive

Didn't have an iron skillet so I just baked it in a glass casserole dish. Came out just as good.

Didn't have celery when i made this the second time. So i substituted Sweet red pepper ( 1/2 c). I missed the celery and thought it needed a bit more salt. The Red gives it a nice color. I w...

Great recipe. I favor anything cooked in a cast iron skillet for the extra iron. I thought, after my first taste, a little salt was needed; however, that lasting impression was that this cornb...

I love this recipe! Turns out great every time. I usually find I have to add at least a quarter cup more liquid, though. This is also great when made in muffin pans (12 muffins/tea biscuits per ...

I have made this cornbread time and again and it's always fantastic! I don't like celery much, so I always either double the onion amount (1 cup) or just leave it out. I love onions, so doubling...

I used an 11 ounce can of Mexi corn. Next time I will bake in a 8 x 12 pan as it was about twice as thick as I like. This is a real keeper, easy to make and the best ever with chili beans. YUM...

Very good recipe, cast iron pan seems to give extra flavour. Cut up onions and celery very small.

My daughter's nutritionist and I have been looking for vegetable breads since she loves bread and skips veggies. We both loved this recipe. Great for an after school snack. Problem is - hubby...

Best homemade cornbread ever! My husband doesn't like celery so I put in onions and green onions instead. I only used 6 oz of corn. It was SO GOOD. Not too dry, not too heavy. It was perfect. I ...

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