Saturday, June 9, 2018

Summer Skillet Cornbread

Photo: Serious Eats - Vicky Wasik
Food is a serious topic on THE SAVVY SHOPPER because as my Mama says, "We have to eat every day!" Hence, food is a huge part of everyone's budget, not to mention everyone's time and a source of entertainment and staying healthy. We all gotta eat! 

Tonight I made skillet cornbread. It is so moist and delicious, I will share the recipe so that I, too, can return here to make it again over the summer. Eat it with anything you like, soup, chili, fried chicken or pork chops. Southerners snack on cornbread washed down with a glass of buttermilk.

Summer Skillet Cornbread


1/2 can (1 cup) whole corn (including 1/2 the juice in the can)
1 cup corn meal
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
1/2 cup buttermilk ( I add a little bit more if the batter seems dry.)

Optional: spices
1 teaspoon garlic
1/2 teaspoon red pepper flakes
6 turns of the black pepper mill
a sprinkle of parsley
2 tablespoons of butter
Olive oil to coat the pan

Please note: Sugar does not belong in cornbread. 


1) In a mixing bowl, add the above ingredients in order and incorporate with a fork. (If I don't have company, I omit the butter in the batter. The other ingredients make the corn bread delicious without butter, and I generously coat the pan with extra virgin olive oil, so a bit of the fat food group gets absorbed from the pan.

2) Pour the batter into a well oiled, heated 10 inch skillet. After the pan is hot, I lower the heat, cover the skillet with a lid and let the cornbread cook on low until one side is brown (and the top solidifies from the steam). The cornbread rises in the hot pan. 

3) When the top is no longer runny, take a spachelor to flip the cornbread over to brown the 2nd side. (Alternatively, you can simply pour the cornbread batter into a baking dish to bake in the oven for about 30 minutes. Skillet cooking is faster and ideal on a hot day when you don't wish to turn on the oven.)
To sisters Liz and Anita, thanks for the inspiration.
After the cornbread is golden brown on both sides, remove from the skillet and slice. Eat hot. Tonight I paired it with smoked Virgina ham, vegetables and a salad.

Feel free to double, triple, or quadruple the recipe to feed a crowd. If so, you probably need to bake it in the oven. More difficult to flip, plus you'd need the MOTHER of HUGE frying pans!

You may also enjoy:
My Best Bean Soup
The World's Healthiest Cuisines
Healthy Real Food Is Not Expensive
The Five Second Rule For Food Is Unture


  1. Dearest Debra,
    That sounds delicious with real corn kernels inside too!
    Sending you hugs from a sunny Georgia,