Skillet Cornbread


Skillet Cornbread

Author Soosie @PDD


  • Olive oil spray
  • 115 g 3/4 cup plain flour
  • 140 g 3/4 cup instant polenta (cornmeal)
  • 1 tbs caster sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 125 ml 1/2 cup buttermilk
  • 125 ml 1/2 cup chicken stock
  • 50 g butter melted
  • 1 egg lightly whisked
  • 310 g can corn kernels drained
  • 20 g butter extra, melted
  • Fresh continental parsley sprigs to serve


  • Preheat a 25cm (base measurement) heavy skillet or frying pan over medium heat. Spray the base and side with oil.
  • Combine the flour, polenta, sugar, baking powder and salt in a large bowl. Make a well in the centre and pour in the buttermilk, stock and butter. Add the egg and corn and stir until just combined.
  • Pour the mixture over the base of the skillet and spread to the edges. Reduce heat to low. Cover and cook for 20-25 minutes or until cooked through and set.
  • Preheat grill on medium-high. Drizzle the cornbread with extra butter. Cook under grill for 1-2 minutes or until golden. Set aside for 5 minutes to cool slightly. Cut into wedges and top with parsley.