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Skillet Cornbread Recipe


  • 1/2 cup butter
  • 1 1/2 cup plain yogurt
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 cup yellow cornmeal
  • 1 cup flour (or rice flour for GF alternative)
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp olive oil
  • 1 12 oz. bag frozen corn
  • 2 Tbsp brown sugar


  • Preheat oven to 375.
  • In a mixing bowl or stand mixer, beat together the butter, yogurt, eggs and brown sugar. Add the cornmeal, flour, soda and salt. Mix until batter forms.
  • In a cast iron skillet (or other ovenproof 10"-ish skillet), add the olive oil and heat over high heat. Add in the frozen corn and brown sugar and saute for about 5 minutes.
  • Pour the batter over top of the sauteed corn and stir the corn into the batter. Immediately place the skillet into the preheated oven.
  • Bake for 30-35 minutes, or until the top begins to golden and a toothpick comes out clean. Let cool slightly before serving.
  • Serve warm with butter and your other favorite comfort foods.