The Best Skillet Cornbread

By Andrew Zimmern

West Virginia-Style Sweet Cornbread with Creamed Corn


  • 1  1/4 cup cornmeal
  • 1 cup all-purpose flour
  • 1  1/2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons minced chives
  • 2 eggs, lightly beaten
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1  fourteen ounce can creamed-style corn


Servings: 10

Preheat oven to 475°F. Butter a 10-inch cast iron skillet.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, chives and creamed corn. Add the wet ingredients to the dry and stir to combine.

Pour the batter into the prepared skillet. Place skillet in oven, close door and lower heat to 425 degrees. Bake until cornbread is honey brown on top, about 20 minutes. Remove from the oven and cool 30 minutes in skillet and serve. You can also cool completely and wrap to serve later.

For more recipes from my Kitchen Memories demo at the Epcot International Food & Wine Festival, click here.

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