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Skillet Corn Bread Recipe
Skillet Corn Bread Recipe photo by Taste of Home

Skillet Corn Bread Recipe

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This skillet bread looks like a puffy pancake but has the easy-to-cut texture of conventional corn bread. It complements everything from chicken to chili. Kathy Teela of Tucson, Arizona submitted this yummy recipe.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup milk
  • 4 teaspoons vegetable oil, divided

Nutritional Facts

1 serving (2 pieces) equals 256 calories, 13 g fat (3 g saturated fat), 110 mg cholesterol, 442 mg sodium, 27 g carbohydrate, 2 g fiber, 7 g protein.


  1. In a small bowl, combine the flour, cornmeal, baking powder and salt. In another small bowl, beat the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened.
  2. Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown. Yield: 4 servings.
Originally published as Skillet Corn Bread in Taste of Home December/January 2003, p22

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Reviewed Feb. 3, 2012

"I added onions and celery like my Mother use to and let the edges get crisp. Wonderful"

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