Skillet Corn Bread with Grilled Sweet Corn

  • breadspregnancy foodie projectRecipe
  • Is is crazy to put corn in a corn bread? Not if you ask my Kansas husband! An ear of corn was this weeks Pregnancy Foodie Project ingredient, and believe me, he was much more excited about this ingredient than the turnip. Or the rutabaga….which is next week.

    I really though this corn bread would be spicy, or at least more spicy than it was. If you don’t like things hot, this corn bread is still for you! The seeded jalapeño and hot sauce only added flavor to the bread. What did the grilled corn add? A great texture and a nice sweetness, of course. {They don’t call it “sweet corn” for nothin’!}

    Skillet Corn Bread with Grilled Sweet Corn

    I used a 10 inch cast iron skillet for this and it worked beautifully. Oh, and lots of butter. Don’t let the butter scare you, it’s for greasing the skillet, not for the batter. Will some of this butter stick to your bones? Probably. But who wants to make a delicious corn bread only to have it stick to the bottom of the skillet? Not me!
    If you don’t have a cast iron skillet you can use an 8X8 baking dish. Just know that you will have to cook it longer, any where from 5-10 minutes.

    Skillet Corn Bread with Grilled Sweet Corn
         serves 8
    1 box Jiffy corn muffin mix {8.5oz}
    1 egg
    1/3 C milk
    1 ear of corn, grilled
    1/2 jalapeño, seeded and chopped
    2 T hot sauce {I use Louisiana Hot Sauce}
    1/2 C shredded cheddar cheese
    1-2 T butter

    Slice downward along the sides of the ear of corn and remove the grilled kernels.

    Preheat oven to 400 degrees. Put cast iron skillet in oven to preheat.

    To make the batter, in a medium bowl, mix together the corn muffin mix, egg and milk. The batter will be a little lumpy. Add the grilled corn kernels, hot sauce, chopped jalapenos and cheese and stir to combine.

    Before pouring the batter into the skillet, grease hot skillet with butter.

    Pour the batter into the greased skillet and bake for 15 minutes.{You can see the butter on the sides of the skillet. This prevented the corn bread from sticking and helped the bottom get nice and golden brown.}

    Bake until an inserted tooth pick comes out clean. {See that crazy edge? That’s from the butter! Mmmm}
    Slice into wedges and serve warm.
    I like being able to see all the additions in the bread. This would be great with a big bowl of chili, or if your eating for two, just about anything! {I may have had 3 pieces right when it came out of the oven….but who’s counting?}
    If you’re looking for another recipe with grilled corn, try my favorite pasta! Chipotle Queso Grilled Corn and Chicken Pasta.
    • Alice

      stephanie – this looks wonderful! wish my grandma was still around – she’d be making this for supper tonight! i pinned it to my pinterest board :) i love your recipes – thanks for posting so many! i hope you’re feeling well!

    • From Valeries Kitchen

      Mmmm yummy. This looks very much like the cornbread they serve at Bandera and it is out of this world good!

    • Macaroni and Cheesecake

      LOVE skillet cornbread and I love it with corn and jalapenos in it! This looks fantastic!

    • Julie

      I’ll bet the flavors in this are insane! Definitely bookmarking it.

    • Anita at Hungry Couple

      Looks delicious. I always put corn kernels in my cornbread along with lots of fresh herbs. Gives it so much more flavor.

    • artikelnyadipo

      This is what I called healthy food. I should try it. Thanks for the recipe.


      That corn bread looks delicious! I’ve gotta try it in my newly acquired cast iron skillet!

    • Garden Beast

      You didn’t really note how you grilled your corn. One time I went to the beach with my friends and we took corn. By the time we gt to dinner the corn was at the bottom of the ice chest and soaked through and through. I stared open mouthed at my friend and said, “what are we going to do is it ruined!!” He told me that in-fact it was not ruined, and he threw it on the grill like that. IT HAD the most delicious grilled flavor but was more steamed. AH faNtAHstic! However; those grill marks are so cute, for presentation of coarse, but I have never done that, I soak my corn now and grill it like that for like 30 to 40 min. What is your tip on grillin’ corn?

      • Cookin’ Cowgirl

        Mmmmm, that sounds great! My “tip,” uh, I have hubs throw it on the grill. *sighing in sadness for not being fancy*
        I would love to try your method! I really do like corn after it’s been boiled, maybe it has kind of the same effect as the steaming does. But I love a good grill flavor. So your method sounds like the best of both worlds. I better hurry before it gets too cold to grill, brrr! :)

    • Arti

      Tried this tonight as soon as I saw the recipe. I only had canned corn on hand but I gotta tell you it still Rocked!
      Definitely a keeper!

    • Jack Porter

      I made this recipe, but added rendered bacon bit (because bacon makes everything better). I also roasted the Jalapeno’s with the corn. It was amazing. Great recipe and very easy to make!