Skillet Cornbread with Pan-fried Maple Corn

This Skillet Cornbread recipe perfectly straddles the border between Southern savory and Northern honey-sweet, and gets an extra pop from pan-fried maple corn. 

My mother was raised in Missouri (which she adamantly pronounced "Missour-rah," in case you're wondering), and most of the food she cooked for us when I was a child reflected her Show Me State roots. Her cornbread was no exception, with a texture and flavor that perfectly straddled the border between savory Southern cornbread and honey-sweet Northern cornbread. 

This recipe, adapted from Mom's, leans a little more north than hers did (I may have a a bit of a sweet-tooth), but it definitely isn't as sweet as those squares of yellow cake they serve on the side at your local rib chain. Neither too cakey nor too gritty, this cornbread resides on happy middle ground.

Jump to:

• What Makes this Cornbread Recipe Unique?
• Cornbread Ingredients
• How to Make this Recipe
• Equipment
• FAQ
• Related Recipes
• What to Serve with Cornbread
• Skillet Cornbread with Pan-fried Maple Corn

What Makes this Cornbread Recipe Unique?

Cornmeal Presoak

I imagine that people have been presoaking their cornmeal ever since the first person made the first corn-cake and everyone complained about how much it hurt their teeth.

Presoaking the cornmeal in warm milk significantly reduces the cornmeal's gritty texture, but does not completely destroy it as regrinding the cornmeal can. You can skip this step if you prefer that super-crunchy cornmeal grittiness, but it really does make a difference. 

Hot Skillet Start

Baking this cornbread recipe in cast iron, preheated before starting the baking process, results in a nice toasty brown on the bottom and gets the baking process going quickly. 

Pan-fried Maple Corn

Gotta say, I'm giving myself a pat on the back for coming up with this idea. Not only does pan-fried corn give the cornbread a little extra texture, but it delivers a nice little pop of flavor, too.

Cornbread Ingredients

Cornbread is made with simple pantry and kitchen staples.

• Cornmeal: Use medium grind cornmeal. Do not use coarse grind.
• Flour: Use all-purpose flour. This recipe has not been tested with gluten-free flour.
• Sugar: Use plain granulated sugar. When you make cornbread, consider sugar a variable: if you prefer your cornbread less sweet, just reduce the sugars accordingly. On the other hand, if you like your cornbread honey-sweet, increase the sugar or maple syrup a bit.
• Brown sugar: Use light brown sugar. You can also just use more granulated sugar, but we like the flavor the brown sugar adds.
• Eggs: Use large or extra large eggs.
• Vegetable oil: Use a light, neutral cooking oil.
• Maple syrup: Use maple syrup if possible. Pancake syrup will also work.
• Vanilla: Use vanilla extract or vanilla paste.
• Butter: Use salted or unsalted butter.
• Corn: Use fresh or frozen corn kernels.
• Baking powder
• Salt

See recipe card for quantities.

How to Make this Recipe

IMPORTANT: This cornbread batter can and should be made entirely by hand. Do not use a mixer, as it will result in over-beating.

Preheat the oven to 425° F (220°C).

Heat milk in medium microwave-safe bowl for 30-45 seconds, until very warm (about 105°F | 40°C). Stir cornmeal into warm milk and set aside to soak for at least 15 minutes.

Pan-fried Maple Corn

Heat 9- or 10-inch cast iron pie dish or skillet over medium heat. Add 2 tablespoons butter to skillet and allow it to partially melt. Add frozen corn and increase heat to medium-high.

Stir corn and butter in skillet until water released by corn has completely reduce and corn begins to brown slightly, about 8 minutes.

Reduce heat to low, and drizzle 2 tablespoons maple syrup over corn. Stir for 2 minutes and remove from heat. Remove corn from skillet and set aside.

Place the pie dish or skillet in the oven to preheat while you make the cornbread mixture.

Cornbread

In a medium bowl, combine flour, baking powder, salt, and baking soda. Set aside.

Whisk brown sugar and white sugar into the milk and cornmeal mixture that has been soaking. Whisk in eggs. Stir in 3 tablespoons of melted butter, plus vegetable oil, vanilla, and remaining maple syrup. Reserve the last tablespoon of butter for buttering the pie dish/skillet.

Add dry ingredients to wet ingredients. Stir in ½ of the maple-glazed corn.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375°F (190°C). Using a pastry brush or paper towel, brush the baking surfaces of the hot skillet with the reserved 1 tablespoon of melted butter.

Pour the batter into the hot skillet. Sprinkle the remaining maple-glazed corn evenly over the top, and place on the center rack of the oven.

Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 30-35 minutes for 10-inch skillet or cast iron pie dish.

Allow to cool for 10 minutes before serving.

Helpful Hints:

• Do not use a mixer for this recipe, as it will result in over-beating. This cornbread batter should be made entirely by hand. 
• Be sure to use medium grind cornmeal, not coarse grind. 
• Add an extra egg if you like your cornbread to be more cake-like. 
• If you are using a 12-inch skillet, reduce baking time by 5-7 minutes.

Equipment

I use a cast iron skillet to pan-fry the corn and a cast iron pie dish for baking the cornbread, but you can use one or the other for the entire recipe.

FAQ

Related Recipes

What to Serve with Cornbread

This Sweet Skillet Cornbread pairs especially well with hearty soups and chilis, including Ham Bone Split Pea Soup, White Chicken Chili, and Navy Bean Soup.

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