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Iron skillet corn bread

Time 55 minutes
Yields Serves 12
Iron skillet corn bread
(Glenn Koenig / Los Angeles Times)
1

Heat the oven to 375 degrees.

2

In a medium bowl, whisk together 2 1/2 cups flour and the baking powder.

3

In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels. Stir in the flour mixture a little at a time until incorporated.

4

Spoon the mixture into a 10 1/2-inch seasoned cast-iron skillet or similar-sized greased baking pan.

5

In a medium bowl, whisk together the remaining two-thirds cup each flour, cornmeal and sugar. Stir in the melted butter until combined to form a crumbly mixture. Drizzle the crumble topping over the corn bread base.

6

Bake the corn bread until puffed and lightly browned on top and a cake tester or knife inserted in the center comes out clean, 30 to 45 minutes.


Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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