Fresh Corn Skillet Cornbread (Gritted Cornbread)
Old‑fashioned Appalachian cornbread made with grated sweet corn and baked in a sizzling cast‑iron skillet.
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.
- Gluten‑Free: replace flour with oat flour + pinch xanthan gum.
- Freeze: wrap individual wedges; thaw and re‑crisp at 300 °F.