Corn season is well underway here in the Midwest! My parents live across from a farm in Michigan and brought me a massive bag of freshly picked corn to enjoy. I have been eating it every single day. Boiled, grilled and now, in a skillet cornbread recipe.
Although I used boxed cornbread mix as the base, I have a few tricks up my sleeve to make this skillet cornbread the best you have ever had. First off, have you ever had cornbread with actual corn it in? I think it makes it so much better. I added two cups of corn cut right off of the cob to add to the mix.
Another trick for my skillet cornbread is to use a mixture of buttermilk and greek yogurt instead of milk and oil in the recipe. This combination keeps the skillet cornbread really moist. It is the worst when you get a dry piece of cornbread.
I want to see what you are making! If you make skillet cornbread, or any of my recipes, post your food photos with #KitchenCurious.
Prep Time: 10 minutes
Cook Time: 15 minutes
1 teaspoon Olive Oil
2 packages of Cornbread mix (16 oz. total)
2 cups Corn Kernels
2/3 cup Low Fat Buttermilk
2/3 cup Greek Yogurt
Preheat oven to 375.
Coat the cast iron skillet with the olive oil.
In a large bowl, combine the cornbread mix and corn kernels. Stir to combine. In a small bowl, combine the buttermilk, greek yogurt, and eggs until well blended. Add the buttermilk mixture to the cornbread and stir to combine. Pour the cornbread mixture into the skillet, filling about halfway. Bake until golden brown on top, about 30 minutes.