JFAT Iron Skillet baked Cornbread

David WilhelmRecipes

So, as I mentioned earlier, our Sirloin and Black Bean Chili is back on the menu and there is nothing better to go with it than warm, moist cornbread right out of the oven. Cornbread is one of America’s iconic foods but often it resembles a dry, boring version like those made from a box.

My version is anything but boring and it’s one that I literally worked on for years until I felt it was as good as it could be.

I wanted multiple complimentary flavors to enhance the nuttiness of the cornmeal, so I added roasted green chiles and cheddar cheese, and to make it moister I added creamed corn. Mixing sugar and butter to form crumbles then folded into the batter creates a crusty top that rises when it bakes.

I make these in 6″ cast iron skillets but you can use the larger standardize size. This recipe takes a little extra work and time but I can assure you that you and your Guests will most definitely appreciate it!

Recipe – JFAT Cast Iron Skillet Cornbread

Note: Makes 2 skillets or enough for 8-10 people

  • two 6″ Round cast iron skillets
  • 1 cup Bob’s Red Mill Cornmeal
  • 1 – 1/4 cups Flour
  • 1 TBS Baking powder
  • 4 each Eggs, beaten
  • 1 – 1/2 cup Creamed corn, canned
  • 4 oz Roasted Ortega chiles, chopped (if spicier cornbread is desired sub Half of the Ortega’s for chopped, pickled Jalapenos)
  • 2 – 1/2 ounces Sharp Cheddar cheese, grated
  • 2/3 cup Sugar
  • 3/4 cup Butter, salted, room temperature


Place skillets on sheet pan and place in 400 degree oven. In large bowl combine cornmeal, flour and baking powder with a whip until completely mixed. In a separate bowl combine the eggs corn chiles and cheddar. In another bowl combine the sugar and butter until butter absorbs sugar but it still in small pieces. Add egg mixture and mix until just combined. Next, stir in flour/cornmeal mix until just incorporated. (it’s OK if there are whisps of flour/corn mix that are visible) Remove the skillets from the oven and spray with non-stick spray. Scrape batter into 2 skillets, place in oven and bake until top is golden brown and a toothpick in the center comes out clean, approximately 40 minutes. Allow to rest 10-15 minutes before serving.