Here’s a recipe I’ve been mean­ing to share with you for a while.


My father (an enthu­si­as­tic cook and major influ­ence on my culi­nary inter­ests) intro­duced me to skil­let corn­bread from a recipe he tore from the pages of Gourmet mag­a­zine. It was one of his favourites, and when­ever I vis­ited him, he always had a few slices in the freezer from a recent batch. Since learn­ing his recipe, I’ve tried numer­ous vari­a­tions and finally set­tled on a my own defin­i­tive ver­sion. I love the grainy tex­ture of this corn bread, the hint of sweet­ness and the chewy, but­tery exte­rior. This quick bread makes a per­fect break­fast snack, driz­zled with maple syrup or honey. It’s also an ideal side for Mex­i­can scram­bled eggs, avo­cado salsa or spicy beans.


The “siz­zle” step gives the prepa­ra­tion an extra flour­ish that’ll make you look like a mas­ter chef, even if you’re just an ordi­nary girl try­ing to make your boyfriend happy on a Sun­day morning.


Siz­zling Skil­let Corn Bread




1 cup yel­low corn­meal
1 cup all pur­pose flour (whole wheat is fine, or half & half, which I also do)
2 tea­spoons bak­ing pow­der
1/2 tea­spoon bak­ing soda
1/2 tea­spoon salt
3 table­spoons canola oil
2 table­spoons icing sugar (you can add more to adjust sweet­ness or try 1/4 honey)
1 1/4 cup but­ter­milk
1 egg
2 table­spoons butter*




Pre­heat oven to 425 F


In a large bowl comb­ing corn meal, flour, bak­ing pow­der, bak­ing soda and salt.



In a small bowl, com­bine the oil, sugar, but­ter­milk and egg, beat­ing the ingre­di­ents until they are thor­oughly mixed. Add the but­ter­milk mix­ture to the corn­meal mix­ture, stir­ring until just combined.


In a skil­let, melt the but­ter, tip­ping the skil­let to coat the sides. Add the corn­meal mix­ture to the pan– you’ll hear it siz­zle — then put it imme­di­ately into the oven.



Bake for 20 min­utes or until tooth­pick is inserted and comes out clean.


(May it your own: For a more exotic savoury flare, you can always add grated cheese on top and toss in some jalepenos, or for a sweet break­fast treat, amp up the sugar.)


*Note: You can omit the siz­zle part, if you are try­ing to avoid fat from but­ter, and believe me, this bread is ter­rific with­out it. In fact, my Dad’s orig­i­nal recipe omit­ted this step. I just like the tex­ture it gives to the crust.


One Response to “A little sizzle — Skillet Corn Bread”

  1. 1
    Peter Sloan Says:

    Blue­ber­ries! I want to make this and mix in lots of blueberries!

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