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Skillet Cornbread

  • Yield: 8-inch round loaf


  • 2 Tbsp butter
  • 1-1/2 cups corn kernels, scraped fresh from cob
  • 1 cup flour
  • 1 cup cornmeal
  • 4 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup oil


  • Preheat oven to 425°F. In a small saute pan heat 1 teaspoon of butter, add corn kernels and cook for 2 minutes. In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine eggs, milk, oil, and corn kernels. Add to flour mixture and stir until just smooth. In an 8-inch cast iron skillet melt remaining butter over medium heat. When butter begins to foam, pour in batter and place pan in oven. Bake for 20 to 25 minutes until skewer inserted in center comes out clean.