White Skillet Corn Bread


  • 1 1/2 cups white cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup melted butter
  • 1 cup beer
  • 1 cup white Corn kernels


Place 10-inch cast-iron skillet in oven. Preheat oven to 425ºF.

In large bowl, combine cornmeal, flour, baking powder, sugar and salt.

In separate bowl, beat eggs with 3 tablespoons butter and beer to blend. Add to dry ingredients along with Corn and stir just until dry ingredients are moistened.

Remove skillet from oven and add remaining butter, swirling to coat bottom of pan. Pour batter in hot pan and bake 20 to 25 minutes. To serve, cut into wedges. Serves 8.