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Louisiana Skillet Cornbread
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4 from 16 votes

Louisiana Skillet Cornbread

Louisiana Skillet Cornbread is perfect along side of Black-Eyed Pea Jambalaya, Shrimp Étouffée, Red Beans and Rice and a whole host of other New Orleans classics. It's extra crispy on the sides and bottom and super moist in the middle. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Bread
Cuisine: American, Southern
Servings: 8 servings
Calories: 260kcal
Author: Chula King


  • 1 ½ Tablespoons bacon drippings (See Note 1)
  • 1 cup (4.3 ounces) yellow cornmeal, preferably stone ground
  • 1 cup (5 ounces) all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon baking powder (See Note 2)
  • ½ teaspoon table salt
  • 1 cup (8 ounces) whole milk
  • 4 Tablespoons (½ stick, 2 ounces) unsalted butter, melted
  • 2 large eggs room temperature
  • ½ cup cream-style sweet corn


  • Preheat oven to 425° F. Add bacon drippings to 9-inch cast-iron pan. Place in oven to heat for 5 to 6 minutes.
  • While pan is heating, combine dry ingredients in a large bowl; set aside.
  • In a separate bowl, whisk milk and melted butter together. Add eggs and cream-style corn. Whisk until incorporated.
  • Add wet ingredients to dry ingredients, mixing only until all ingredients are incorporated.
  • Remove cast-iron pan from oven. Slowly pour in batter; smooth the top.
  • Bake for 25 to 30 minutes, or until the top is golden brown. Cut into wedges and serve with butter.
  • Yield: 8 servings. 


  1. May use vegetable oil in place of the bacon drippings.
  2. I always sift baking powder to ensure that there are no lumps.


Calories: 260kcal | Carbohydrates: 33g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 226mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 295IU | Vitamin C: 0.7mg | Calcium: 110mg | Iron: 1.7mg