Carla Hall’s Skillet Cornbread

by Rachael Ray Show Staff 1:32 PM, October 14, 2016

Aired June 28, 2017

Serves one 12-inch round

“Almost everything is sweeter in the South—the tea, the lemonade, the desserts. But cornbread is the exception. Cornbread from the North is actually sweeter, closer to a muffin. Southern cornbread is a starch, not a sweet, and is used for soaking up all the yummy juices on the plate. This version is perfect for doing just that.”


2 cups white or yellow cornmeal
4 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 cup sour cream
1 cup “Creamed” Corn* or store-bought canned cream-style corn
1/2 cup plus 2 tablespoons canola or other neutral oil


Preheat the oven to 425ºF. Heat a 12-inch, cast-iron skillet in the oven until very hot.
In a medium bowl, combine the cornmeal, baking powder and salt. In a small bowl, whisk together the eggs, sour cream, creamed corn and 1/2 cup oil.
Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet. The batter will begin sizzling right away.
Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes. Serve hot or warm.
* In a food processor, pulse together 3/4 cup fresh or thawed frozen corn and 1/2 cup heavy cream until coarsely blended.

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