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Skillet Double Cornbread

Hot out of the oven, this hearty cornbread is the perfect accompaniment to any Southern staple, such as fried chicken, chili or barbecued ribs.

Recipe by Canned Food Alliance
nut free, vegetarian, brunch, 4th of july


  • Non-stick cooking spray
  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup 1% milk
  • 1/4 cup corn oil
  • 1 large egg, slightly beaten
  • 1 can (15 1/4 ounces) whole-kernel corn, drained
  • 1 can (4 ounces) green chilies, drained


  1. Heat oven to 400ยบ F.
  2. Coat a 9- or 10-inch, cast-iron skillet with cooking spray; preheat skillet in oven.
  3. Combine flour, cornmeal, sugar, baking powder, salt and pepper.
  4. Mix in milk, oil and egg, just until moistened.
  5. Beat in corn and chilies.
  6. Remove skillet from oven with a heavy potholder.
  7. Spoon batter evenly into the skillet and bake for about 20 minutes, until cornbread is firm, golden and pulls away from the sides of the skillet.
  8. Cool for 5 minutes and cut into wedges or squares.
  9. Serve warm or at room temperature.