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Skillet cornbread

  • 0:15 Prep
  • 0:30 Cook
  • 6 Servings


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


  • 1
    Preheat a 25cm (base measurement) heavy skillet or frying pan over medium heat. Spray the base and side with oil.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Source: taste.com.au


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