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Skillet Corn Bread

  • Yield: 4 to 6 servings


  • 1 tablespoon softened butter
  • 4 eggs, lightly beaten
  • 4 ears fresh corn, briefly blanched, kernels sliced from cob or 2 cups frozen corn kernels
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • 1 tablespoon vegetable oil


  • Preheat oven to 375 degrees F. Grease an 8-inch cast iron skillet with butter and heat in oven.
  • In a large bowl whisk eggs with corn kernels. Stir in flour, cornmeal, baking powder and salt. Stir in milk and oil until just combined. Do not overmix. Remove skillet from oven and pour in batter. Bake until golden, about 25 minutes. Cool slightly before slicing and serving.