Fresh Corn Skillet Cornbread (Gritted Cornbread)

If you grew up anywhere near the Appalachian foothills, summer suppers weren’t complete without a bubbling cast‑iron skillet of what the old‑timers called “gritted bread.” My 101‑year‑young mom still swears by it—no boxed mix, no fancy gadget, just farm‑fresh ears of corn grated straight off the cob, a splash of sour cream for tenderness, and a sizzling eight‑inch skillet that sings when the batter hits hot butter.

The first bite transports me to humid porch swings, lightning‑bug evenings, and heated family debates: “Sugar in cornbread—sin or salvation?” (We’ll settle that in a minute.) Today I’m sharing the exact recipe Mom and I baked this very afternoon, captured in the photo above. It’s quick, thrifty, and tastes like sunshine—crispy golden crust outside, sweet creamy kernels inside. Ready to revamp your corn game? Let’s preheat that skillet!

Table of Contents

1. Why You’ll Love It
2. Ingredient Notes
3. Step‑by‑Step Instructions
4. Pro Tips & Troubleshooting
5. Variations
6. What to Serve With Cornbread
7. Storage & Freezing
8. FAQ
9. Recipe Card

1. Why You’ll Love It

• Garden‑to‑Table Flavor – Grating raw corn releases natural starch “milk,” making the crumb moist and sweet.
• 30‑Minute Wonder – Mix in one bowl, bake for 25, devour by minute 30.
• Cast‑Iron Crunch – Hot skillet + butter = a crackly exterior rivaling fried hushpuppies.
• Budget Friendly – Pantry basics plus backyard corn equals pennies per slice.

• New to cast iron? Before that butter sizzles, take a two‑minute peek at how to season and care for cast‑iron skillets so your cornbread pops right out with a perfect, crunchy crust.

2. Ingredient Notes

3. Step‑by‑Step Instructions

1. Preheat – Slide an 8‑inch cast‑iron skillet into a 350 °F (177 °C) oven.
2. Grate Corn – Stand each ear in a pie plate; run a box grater down to the cob, scraping milky juices. Measure 1 ½ cups.
3. Mix Dry – Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl.
4. Add Wet – Fold in grated corn, sour cream, and egg until just combined.
5. Sizzle – Pull hot skillet out, swirl in oil and butter until foamy.
6. Bake – Pour batter (listen for that ssss!). Bake 25–30 min until top is deep golden and center springs back.
7. Cool & Slice – Rest 5 min, loosen edges, cut into 8 hearty wedges.

4. Pro Tips & Troubleshooting

• Corn too juicy? Strain a tablespoon of liquid or add a teaspoon of cornmeal.
• Pale top? Move skillet to upper rack for final 3 min.
• Dense crumb? Mix batter less; over‑mixing develops gluten.
• No cast iron? Use an 8‑inch cake pan pre‑heated with fat—crust won’t be as crisp but still tasty.

5. Variations

• Gluten‑Free – Swap flour for oat flour + ¼ tsp xanthan gum.
• Jalapeño Cheddar – Fold in ½ c shredded sharp cheddar & 2 Tbsp minced jalapeño.
• Smoky Bacon – Replace skillet oil with bacon grease and refer to our Bacon Cornbread post for topping ideas.

6. What to Serve With Cornbread

• A steaming bowl of Southern Pinto Beans with Ham Hocks for a classic Appalachian supper.
• Chili, beef stew, or tomato soup.
• Breakfast style: drizzle with sorghum or honey and add a pat of butter.

7. Storage & Freezing

• Counter: Airtight container 24 hrs.
• Fridge: Up to 4 days; re‑heat at 300 °F for 10 min.
• Freeze: Wrap wedges in plastic + foil; keep 3 months. Thaw overnight, crisp in skillet.

8. FAQ (Schema‑Ready)

Q1 – Can I use canned corn? Yes—drain well, pulse lightly, and add an extra teaspoon of cornmeal.
Q2 – Do I have to add sugar? Nope! Skip it for a traditional savory bite; crust will be slightly paler.
Q3 – What’s “gritted” bread? The term comes from grated fresh corn replacing part of the meal, giving a creamy, almost pudding‑like interior.

Cornbread controversy: Do you add sugar, or is that blasphemy in your kitchen? Tell us below!

Call to Action

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Fresh Corn Skillet Cornbread (Gritted Cornbread)

Old‑fashioned Appalachian cornbread made with grated sweet corn and baked in a sizzling cast‑iron skillet.

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Ingredients

  

• - 5–6 ears fresh sweet corn about 1 ½ cups grated
• - ⅓ cup yellow cornmeal mix
• - 1 heaping Tbsp self‑rising flour
• - 1 heaping Tbsp granulated sugar optional
• - 1 heaping Tbsp sour cream
• - 1 large egg
• - ½ tsp baking powder
• - ½ tsp baking soda
• - ¼ tsp salt
• - 1 Tbsp vegetable oil
• - 1 Tbsp butter

Instructions

 

• - Preheat oven to 350 °F. Place an 8‑inch cast‑iron skillet inside.
• - Grate corn on a box grater to yield 1 ½ cups, including “milk.”
• - In a bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
• - Stir in grated corn, sour cream, and egg until just combined.
• - Remove hot skillet, add oil and butter; swirl to coat.
• - Pour batter into skillet (listen for the sizzle). Bake 25–30 min until golden and center tests done.
• - Cool 5 min, slice, and serve warm.

Notes

- Bacon Variation: swap oil for bacon grease and sprinkle cooked bacon on top before baking.
- Gluten‑Free: replace flour with oat flour + pinch xanthan gum.
- Freeze: wrap individual wedges; thaw and re‑crisp at 300 °F.