Skillet Cornbread with Serrano Cilantro Dressing

I’ve been on the hunt for a cornbread recipe that is the perfect hybrid between cornbread, corn pudding and corn casserole, and with this Skillet Cornbread, I think we really nailed it. It uses five ears of fresh corn (you gotta put those summer crops to use somehow!) and is filled with corn flavor, while still having a dense, buttery texture that I can’t get enough of.

It’s easy to make, with the whole thing coming together in one bowl, and it’s super customizable. If you have some cherry tomatoes, you can throw them in there. When winter comes and you’re looking for a cozier, cheesier recipe, this cornbread will be able to hold up to any cheddar or gouda you want to top it with. If you’re looking for a quick, simple and delicious Skillet Cornbread to please a crowd, you’ve found the right recipe!

First, let’s talk a bit about cornbread vs. corn casserole vs. corn pudding

There are so many corn options out there in the world! While each of these recipes have key differences, they all revolve around a few things: Corn, butter and baking.

Cornbread tends to be the most debated of the three, with many different blogs and recipe developers having their own option on what a proper cornbread “should” be. Some cornbreads have sugar and honey, others (like this one!) opt for just salt. In some cornbreads there is no corn added, just cornmeal. And then of course there is the differences between Southern cornbread and Northern cornbread, which I, as a Midwesterner, feel really ill-equipped to get into.

Now corn pudding is a much more distinct recipe than cornbread. It is typically made up of stewed corn, butter, milk, and a few thickening agents. This is much more a creamed-corn style recipe than a baked-corn style recipe.

Corn casserole, depending on who you ask, can flex between cornbread and corn pudding. For example, Paula Deen’s corn casserole uses both creamed corn and cornbread mix, so it turns into a (very semi-homemade) hybrid of the two!

I wanted this recipe to be rich like corn casserole but hold together like cornbread. After much debate over what to call a cornbread that uses a significant amount of fresh corn, we settled on it being a proper skillet cornbread. That’s what it is closest to, and honestly what I love the most about it.

Ingredients you will need for this skillet cornbread

If I was going to compete with the Jiffy Cornbread Mix, I knew this recipe had to be just as simple. Here is everything you will need for this cornbread:

• 5 small ears of corn, should yield 575 grams of corn kernels
• 280 grams yellow cornmeal, 2 cups, I like this brand
• 2 teaspoons Diamond Crystal kosher salt
• 1 teaspoon baking soda
• 1 teaspoon each of cumin, smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1 large egg
• 60 grams cool water, 1/4 cup
• 473g grams whole buttermilk, 2 cups
• 113 grams salted butter, 1/2 cup, chilled

Step 1 – Remove the corn kernels from the cobs

Consider this step your mise-en-place. You just need to chop the raw corn from the corn cobs. This can be done with a sharp knife on a cutting board. I used to stand the corn up on its bottom, but I’ve since found it’s much easier to lay it on its side and slice down the edge. Then flip to the flat edge and repeat, working your way around the corn.

Step 2 – Mix together the skillet cornbread batter

The key to making this cornbread batter is start with the dry ingredients first. Whisk those all together in a large bowl.

You want to beat the egg and water together in a separate bowl. This helps the egg get frothy, which will help add both moisture and structure to the cornbread. Add this in with the buttermilk and cubed butter and gently whisk to combine with the dry ingredients.

Add in the corn and gently fold it in. Then your batter is ready!

Step 3 – Preheat the cast iron skillet

What gives a cornbread a crisp, golden crust is a preheated skillet – this is the biggest cornbread secret in my opinion!

You don’t have to go crazy when you preheat your skillet. Just add it into the oven before you set the oven to preheat. As the oven heats up, the skillet will heat up with it.

When the oven is ready, you preheated skillet will be, too!

Step 4 – Pour and bake the skillet cornbread

In keeping with making this recipe as easy as possible, baking this cornbread really doesn’t require a lot of precision.

Carefully take the preheated skillet out of the oven and grease it (edges and all!) with a few cubes of butter. Pour the batter directly into the skillet and smooth it out.

From here, bake the cornbread for 20-25 minutes, or until barely golden brown. Note that it can get dry if it’s overcooked, so err on the lower side of the cooking time!

How to prepare the serrano cilantro dressing

This skillet cornbread can be served in many ways, but if you like a kick of acid and spice, I love adding a cilantro dressing right to the top. Here are all the ingredients you will need for it:

• 80 grams cilantro, 1 cup, tightly packed
• 2 small serrano peppers
• 1 lime, for zest and juice
• 1/4 cup white wine vinegar
• 1/4 cup extra-virgin olive oil
• Diamond Crystal kosher salt

**Note: the cilantro is listed in grams first to keep the recipe writing consistent. Normally I don’t call for gram measurements outside of baking recipes!

Now while the cornbread is baking, finely chop the 1 cup of cilantro and add it to a medium bowl. Thinly slice the Serrano peppers and add them to the bowl. Zest in 1/2 teaspoon of lime zest, and squeeze in the juice from the lime (about 1 tablespoon). Add in the vinegar and olive oil to the cilantro mixture. Season with a large pinch of salt and mix. Taste and add more salt to taste. Then you’ll have your dressing!

Looking for other summer recipes?

Here are a few classics that I love to serve alongside a cornbread like this!

Quinoa Summer Salad with Coconut Milk Dressing

Let me just say, if you have not tried coconut milk dressing before, it's about to change your life. This black lentil and quinoa salad is packed with all my favorite summer vegetables, from tomatoes to peaches to cucumber, and the limey, sweet and spicy coconut milk dressing is the perfect partner for it. This salad is equal parts fresh and craveable, and the best part is that it's perfect for meal prep. The longer it sits, the better it gets.

Check out this recipe

Strawberry Shortcake

In the summer, I think a classic Strawberry Shortcake is as close as you can get to the perfect dessert. Here, the recipe is as traditional as you can get, with an extra add of citrus sugar that makes it just a little more special. This recipe has it all, subtly sweet strawberries that have been mixed with the citrus sugar, shortcakes that fall apart with just a nudge of your spoon (a very good thing!), and whipped cream to bring it all together. It's an ideal summer dessert, and a classic for a reason.

Check out this recipe

Grilled Swordfish with Basil Pistachio Relish and Tomato Salad

This is the kind of salad I made when I'm not in the mood to make an involved salad. It's easy, unique, and has just the amount of textures and flavors to be something I want to eat again and again. Add in rich and simple grilled swordfish and dinner is fully served.

Check out this recipe

And that’s it for this Skillet Cornbread!

Of course, if you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

Cornbread Skillet with Serrano Cilantro Dressing

This cornbread skillet is the kind of recipe that you can fill with tomatoes during the summer, pack up with squash for Thanksgiving, and generally feel great about making and bringing to any kind of party or occasion. The recipe started as a way to use up five beautiful ears of corn, and now it's my favorite thing to make for a crowd. It's easy, fool-proof and the perfect texture, making it a top-tier cornbread in my books.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 1 12-inch cast iron skillet

Cook mode:Prevent your screen from going dark

Equipment

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  1 cast iron skillet

Ingredients

• ▢ 5 small ears of corn, or 2 14-ounce cans of corn, drained, 510 grams
• ▢ 1 large egg
• ▢ 280 grams yellow cornmeal, 2 cups, see Note
• ▢ 1 teaspoon Diamond Crystal kosher salt
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon each of cumin, smoked paprika
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 453 grams whole milk sour cream , 2 cups
• ▢ 113 grams salted butter, 1/2 cup, chilled

For the Optional Serrano Cilantro Dressing

• ▢ 80 grams cilantro, 1 cup, tightly packed
• ▢ 2 small serrano peppers
• ▢ 1 lime for zest and juice
• ▢ 1/4 cup white wine vinegar
• ▢ 1/4 cup extra-virgin olive oil
• ▢ Diamond Crystal kosher salt

Instructions 

1. Position a rack to the center of the oven and preheat to 425°F. Place your 12-inch cast iron skillet in the oven to preheat.
2. Either remove the corn kernels from the cobs, or drain 2 14-ounce cans of corn and add these to a large bowl.
3. To the large bowl, add the egg and 454 grams of sour cream and mix well to combine.
4. To the bowl add the 280 grams of cornmeal, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon cumin, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Use a spatula to mix this into a very thick batter.
5. Cube the 1/2 cup of chilled butter into 1-centimeter cubes. Reserve two tablespoons of butter for greasing the pan, and fold the rest of it into the batter.
6. When the oven has finished preheating, pull out the preheated cast iron skillet and add the 2 tablespoons of butter you reserved. It will immediately melt, but swirl it around to grease the sides of the pan.
7. Pour in the cornbread batter and smooth it out. Bake the cornbread for 20-23 minutes, or until just beginning to turn golden brown.
8. While the cornbread is baking, finely chop the 1 cup of cilantro and add it to a medium bowl. Thinly slice the serrano peppers and add them to the bowl. Zest in 1/2 teaspoon of lime zest, and squeeze in the juice from the lime (about 1 tablespoon).
9. Add in the vinegar and olive oil to the cilantro mixture. Season with a large pinch of salt and mix. Taste and add more salt to taste.
10. When the cornbread is out of the oven, spoon half of the serrano cilantro dressing on top of the cornbread. Save the remaining half for serving.
11. Either scoop the cornbread out with a spoon or cut it into wedges. Serve with the dressing on the side so people can add it as they please!

Notes

For the cornmeal, I like Indian Head Stoneground Yellow Cornmeal, which is available at most American grocery stores. The cornmeal you use should be the texture of fine sand, but if you are using a coarser ground cornmeal, add it to a blender and pulse until you get a similar texture. 

 

Note*** This recipe has been updated in 2025. Please find the previous version of the recipe below:

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Instructions

• Position a rack to the center of the oven and preheat to 425°F. Place your 12-inch cast iron skillet in the oven to preheat.
• Shuck the corn and cut all the kernels from the cob. Set those aside.
• In a large bowl, whisk together the 2 cups of cornmeal, 2 teaspoons salt, 1 teaspoon baking soda, 1 teaspoon cumin, 1 teaspoon paprika, and 1/2 teaspoon black pepper.
• In a small bowl, whisk together the egg and the 1/4 cup of cool water. Add this to the cornmeal.
• Add the 2 cups of buttermilk to the cornmeal mixture. Whisk everything together until smooth.
• Cube the 1/2 cup of chilled butter into 1-centimeter cubes. Reserve two cubes of butter for greasing the pan, and fold the rest of it into the batter.
• Mix the corn kernels into the batter.
• When the oven has finished preheating, pull out the preheated cast iron skillet and add the 2 cubes of butter that you set aside. It will immediately melt, but swirl it around to grease the sides of the pan.
• Pour in the cornbread batter and smooth it out. Bake the cornbread for 20-23 minutes, or until just beginning to turn golden brown. Be careful not to overbake, it might give you a really nice golden crust, but it will dry out the center.
• While the cornbread is baking, finely chop the 1 cup of cilantro and add it to a medium bowl. Thinly slice the serrano peppers and add them to the bowl. Zest in 1/2 teaspoon of lime zest, and squeeze in the juice from the lime (about 1 tablespoon).
• Add in the vinegar and olive oil to the cilantro mixture. Season with a large pinch of salt and mix. Taste and add more salt to taste.
• When the cornbread is out of the oven, spoon half of the serrano cilantro dressing on top of the cornbread. Save the remaining half for serving.
• Scoop the cornbread out with a spoon. Serve with the dressing on the side so people can add it as they please!