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Skillet Corn Bread

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  • 1 tb Softened butter
  • 4 Eggs; lightly beaten
  • 2 c Fresh corn kernels; briefly blanched
  • (or 2 cups frozen corn kernels)
  • 1 c All-purpose flour
  • 1 c Yellow cornmeal
  • 1 tb Baking powder
  • 1 ts Salt
  • 3/4 c Milk
  • 1 tb Vegetable oil


Preheat oven to 375 degrees. Grease an 8-inch cast-iron skillet with butter and heat in oven. In a large bowl whisk eggs with corn kernels. Stir in flour, cornmeal, baking powder and salt. Stir in milk and oil until just combined. Do not overmix. Remove skillet from oven and pour in batter. Bake until golden, about 25 minutes. Cool slightly before slicing and serving. This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-037 broadcast 03-05-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.