Skillet Corn Bread with Corn Relish Recipe

Skillet Corn Bread with Corn Relish Recipe

How To Make Skillet Corn Bread with Corn Relish

Corn bread made in a skillet and loaded with corn relish is slightly sweet yet savory, and great for pairing with your favorite fresh salad.

Preparation: 5 minutes
Cooking: 35 minutes
Cool Time: 20 minutes
Total: 1 hour



  • 1stickunsalted butter
  • cupsall purpose flour
  • ¾cupcornmeal,stone-ground, yellow or white
  • 1tbspbaking powder
  • 1tbspsugar
  • 2tspkosher salt
  • 2large eggs
  • cupsmilk
  • cupsCorn Relish with Roasted Peppers,well-drained


  1. Preheat the oven to 425 degrees F. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter. In a large bowl, whisk the flour with the cornmeal, baking powder, sugar, and salt.

  2. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended.

  3. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.

  4. Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean.

  5. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.


  • Calories: 197.46kcal
  • Fat: 9.61g
  • Saturated Fat: 5.62g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 2.54g
  • Polyunsaturated Fat: 0.66g
  • Carbohydrates: 23.45g
  • Fiber: 1.01g
  • Sugar: 3.30g
  • Protein: 4.40g
  • Cholesterol: 53.79mg
  • Sodium: 203.88mg
  • Calcium: 124.56mg
  • Potassium: 106.07mg
  • Iron: 1.52mg
  • Vitamin A: 115.32µg
  • Vitamin C: 28.86mg
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