Whether it’s Thanksgiving or friday night, corn bread alongside dinner is always a crowd-pleaser. This recipe, brought to you by Aliza Sokolow, takes only an hour to whip up, including prep and cook time. The cast-iron skillet presentation makes it look much harder than it really is, we promise. Here’s how it’s done:
1 cup all-purpose flour
1 cup yellow corn meal
1/4 tsp kosher salt
4 tsp baking powder
1 cup butter
1 cup sugar
1 can creamed corn
1 oz green chili peppers
1/2 cup cheddar cheese, shredded
Honey, optional (to top)
- In a large bowl, mix: flour, corn meal, salt and baking powder.
- Over medium heat, melt butter and pour into a separate mixing bowl. Add: sugar, creamed corn, green chili peppers, eggs (one by one) and cheese.
- Combine wet and dry ingredients.
- Using a pre-heated cast-iron skillet, pour batter and bake at 300 degrees F for 30-45 minutes (until golden brown).
- Drizzle honey and ENJOY!
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