Native skillet cornbread

By Raquel Fox
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  • 1 cup (250 milliliters) all-purpose flour
  • 1 cup (250 milliliters) yellow cornmeal
  • 1 cup (250 milliliters) granulated sugar
  • 2 teaspoons (10 milliliters) baking powder
  • 1/2 teaspoons (2 milliliters) baking soda
  • 1/2 teaspoons (2 milliliters) salt
  • 1/2 cup (125 milliliters) sour cream
  • 2 1/4 cups (560 milliliters) coconut milk
  • 4 strips bacon, cooked and crumbled (reserving drippings)
  • 1 cup (250 milliliters) fresh or frozen corn kernels, thawed
  • 1/2 cup (125 milliliters) frozen grated coconut, thawed
  • 1/4 green Scotch bonnet pepper, diced (seeds removed and discarded) (optional)
  • 2 tablespoons (30 milliliters) butter


  1. Preheat oven to 350˚F (180˚C).
  2. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt and form a well in the center.
  3. In a small bowl, whisk together sour cream, coconut milk and bacon drippings. Pour two cups (500 milliliters) of this mixture into the center of the flour mixture and mix well to combine.
  4. Fold in bacon, corn, coconut and Scotch bonnet pepper (if using).
  5. In a 25 centimeter cast-iron ovenproof skillet, melt butter over low heat. Pour batter into the skillet and level with a spatula. Pour remaining milk mixture over batter and bake, about 30–35 minutes or until the center is firm to the touch.
  6. Let cool for five minutes and serve warm.


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