There’s cornbread… and then there’s COOOORRRNNNNBBBBRRREEAADDD! In this recipe video, I’m showing you how to make the best homemade cornbread your lips have ever tasted—moist, buttery, packed with flavor, and with just the right amount of crispy golden crust. Forget the dry, bland store-bought mixes—this cast iron skillet cornbread is rich, hearty, and made with real ingredients for that deep, soulful flavor.
We’re talking sweetened cream corn, cheddar cheese, diced jalapeño, and red bell pepper baked to perfection in a cast iron skillet, giving you a crispy edge and a soft, melt-in-your-mouth center. Whether you’re serving this up with BBQ, chili, smoked meats, or just eating it straight out of the pan, this homemade cornbread recipe is bold, rich, and worthy of sharing around the table.
Homemade Cornbread
Ingredients
Dry Ingredients
- 1 cup Flour (all purpose)
- 1 cup Corn Meal
- 3 tbsp Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- 1 tsp Cumin
- 1/2 tsp Black Pepper
Wet Ingredients
- 4 tbsp Melted Butter
- 2 eggs Beaten
- 1 cup Heavy Whipping Cream
- 1 can Sweetened Cream Corn
Flavor Boosters
- 1 Jalapeno Diced
- 1/2 Red Bell Pepper Diced
- 2 cups Fresh Shredded Cheddar Cheese
Instructions
- Preheat oven to 375.
- First,mix dry ingredients in a medium sized mixing bowl – flour, corn meal, sugar, baking powder, baking soda, salt, cumin & pepper.
- Next, in a large mixing bowl, mix the eggs (beaten), heavy cream, cream corn and melted butter.
- Mix dry ingredients into the wet ingredients and stir well.
- Add jalapeno, red bell pepper and cheese to mixture. Stir well.
- Coat cast iron skillet (or baking dish) with Crisco, lard or bacon grease. Add batter to skillet and bake for 35-40 minutes (until center of cornbread is dry). You can insert a toothpick to test if dry. Allow to cool at least 15 minutes.
