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My friend from Illinois is an exceptional cook. Back in 2014, I had a stroke while pregnant with my daughter. During the challenging days of recovery, I remember every night a different family member or friend would care for us by dropping off a home cooked meal. To this day, I recall the dinner Nancy brought-and my daughter is now turning 12!

Good food and great company can stick with you for a lifetime and that’s what I love about cooking and entertaining. Nancy graciously shared the recipe for her skillet cornbread, and I have been making it ever since. Enjoy this outrageously delicious sweet and savory side dish. I bet you will be surprised by the secret ingredient!

Moist cornbread with a a cheesy topping.

Details!

Cast Iron Skillet

I use a 10.25 inch Lodge cast iron skillet. It’s a worthwhile investment because it’s safe in the oven, stove, grill, or even a campfire. It can withstand high heat and is built to last forever. To clean, use dish soap and water and season it every so often with vegetable oil.

Secret Ingredient?

Canned, crushed pineapple! This unexpected ingredient adds a level of moistness that you would not believe. And don’t worry-the cornbread won’t taste like pineapple.

Serving

Serve cornbread right from the skillet with butter and honey.

FAQ

How should I mix the ingredients?

I like to use my Kitchen-Aid stand mixer because you are basically making a savory cake batter. You could also use a handheld mixer.

Can I make this ahead of time?

Yes you can. Let it sit on the counter covered with saran wrap after it has cooled completely. If leaving overnight, store in the fridge. You can reheat it when you are ready to serve.

Nancy’s Skillet Cornbread

by Katie Heath
Moist & Decadent Cornbread
Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
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Equipment

  • 1 Cast Iron Skillet

Ingredients 

  • 1 cup flour
  • 1 cup cornmeal
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 2 sticks unsalted butter, room temperature
  • 3/4 cup sugar
  • 4 eggs
  • 1 (14 3/4) can cream style corn
  • 1/2 cup crushed pineapple, drained
  • 1 1/4 cup Monterey jack cheese (divided)

Instructions

  • Preheat oven to 325 degrees. Butter a cast iron skillet (medium, 10.25 inch)
  • Combine flour, cornmeal, baking powder, and salt.
  • In a stand mixer, cream together butter and sugar. Add eggs one at a time. Stir in corn, pineapple, and one cup cheese.
  • Add dry ingredients into wet ingredients and mix on medium speed until combined.
  • Pour into the cast iron skillet. Sprinkle remaining 1/4 cup cheese on top. Bake for 45-50 minutes until set in the middle. Let cool.
  • Slice into squares or triangles along with butter and honey.

Notes

Katie’s Tips:
*I buy canned pineapple and cream style corn a few at a time so I can keep the extras in my pantry. It’s nice to have them on hand and not have to make a special trip to the store.
*When baking, it’s best to use room temperature ingredients. I take out my butter and eggs a few hours before I bake something.
*Always crack your eggs one at a time in a separate bowl. If you get a piece of shell accidentally in the bowl, you can fish it out easily and it won’t ruin your whole batter.
*If I forget to put my butter out in advance, I slice it into 2 Tbsp. pieces and lay them, unwrapped on a plate. Then I microwave for 10 second intervals until the butter is soft but not melted. This happens quickly, 10-20 seconds usually.
*Cornbread is a great accompaniment for chili, ribs, beef stew, or fried chicken.  
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!
Serve it right from the skillet with a side of butter and honey.
Serve the cornbread right from the skillet with a side of honey and butter.