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–+ servings

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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1 12-inch cast iron skillet

Equipment

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:

Ingredients

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For the Serrano Cilantro Dressing

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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!