Skillet Buttermilk Cornbread With Corn Recipe

This basic skillet cornbread is made with fresh corn or frozen and thawed corn kernels. The corn gives the cornbread extra flavor, texture, and moisture. It's a versatile recipe that will even work with canned corn, as long as it's drained. Southern cornbread is usually made with no added sugar, but this one includes just a tablespoon of granulated sugar to enhance the natural sweetness of corn. Feel free to add a bit more honey or sugar if you like a sweeter bread. If you prefer a no-sugar cornbread, the sugar can be omitted. This recipe involves heating the skillet ahead of time and melting the fat in the pan before you add the batter, which helps ensure an even, thorough bake. The buttermilk contributes moisture and a slight tanginess to the bread. Cornbread is a classic side that's served with the likes of pulled pork, collard greens, and baked beans. It's also delicious if you serve it with a hearty chili.