Featured Recipe

Lazy Skillet Creamed Cornbread

Name: Lazy Skillet Creamed Cornbread
Prep time: 8 min
Cook time: 30 min
Total time: 38 min
Yield: 10 servings
Ingredients: 2 tablespoons olive oil; 1 cup creamed corn, drained; 1 1/4 cups cornbread mix (reduce original cornmeal and flour by 30%); 2 large eggs; 3/4 cup full-fat Greek yogurt; 4 tablespoons browned butter; 1 teaspoon baking powder; 1/2 teaspoon smoked paprika; 1/2 cup shredded sharp cheddar cheese

By Kate

Created on 27 January 2026

A skillet-baked cornbread loaded with creamed corn and sharp cheddar. Uses olive oil instead of vegetable oil for a subtle fruity note. Greek yogurt replaces buttermilk for tang and moisture. Baking soda swapped for baking powder to handle the yogurt’s acidity. Butter swapped to browned butter for nutty aroma. A pinch of smoked paprika adds smoky heat. Cook times stretched slightly, watching for golden edges pulling from the pan. A cast iron skillet preheated with oil to get the crust blistering hot immediately, preventing sogginess. Batter mixed gently to avoid tough crumb. Visual cues prioritized over timers to nail texture and color.

Prep: 8 min

Cook: 30 min

Total: 38 min

Serves: 10 servings

cornbread baking Southern cuisine

Introduction

Cornbread that’s not just a vehicle for butter. Thick with creamed corn chunks, sharp cheddar speckled through, browned butter pulled into the batter to add complexity. Skillet heat builds a crust that cracks under knife pressure, darker golden edges inviting a crisp bite. A whisper of smoked paprika cuts the sweetness, balancing that toothsome cornbread richness. Greek yogurt replaces buttermilk here for a subtle tang that fights dryness and keeps the crumb tender yet structured. No rushing. Preheated skillet with oil primes the pan for a textured crust that shows off why cast iron rules in cornbread. Mix carefully, pour hot, and watch the transformation through the oven window. Smell the butter toasting, the corn sweetening, then hear the crackle when cooling. Getting texture right takes patience and sensory clues not a timer.

Ingredients

2 tablespoons olive oil

1 cup creamed corn, drained

1 1/4 cups cornbread mix (reduce original cornmeal and flour by 30%)

2 large eggs

3/4 cup full-fat Greek yogurt

4 tablespoons browned butter

1 teaspoon baking powder

1/2 teaspoon smoked paprika

1/2 cup shredded sharp cheddar cheese

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About the ingredients

Using olive oil instead of vegetable oil lends a subtle fruity background and withstands high heat well in cast iron. Greek yogurt is a trusty swap for buttermilk, maintains moisture and acidity without thinning batter excessively. Browning butter adds nuttiness and depth; don’t skip this maillard moment or you lose flavor dimension. Baking powder replaces baking soda due to yogurt acidity—keeps rise steady without off-taste. Sharp cheddar adds savory chew that contrasts the sweet corn. Smoked paprika isn’t traditional but gives a slight heat shadow and complexity. Cornbread mix quantity reduced slightly to adjust for the additional cheese and moisture from yogurt. Always measure baking powder carefully; too much causes baking buzz or bitter taste. Drain creamed corn so cornbread sets, if watery batter results, your crust won’t form right. Cast iron pan at full heat shields against sticking and steam pockets—no one wants soggy bottom.

Method

Preheat and Oil

Place olive oil into a 12-inch cast iron skillet. Set oven to 430 degrees Fahrenheit. Put skillet with oil into the oven while it warms. Hot oil means instant crust. Don't skip this or cornbread sticks or steams.

Batter Preparation

In a large bowl, combine cornbread mix, baking powder, smoked paprika, and sharp cheddar cheese. Mix dry ingredients lightly to distribute. Add eggs, Greek yogurt, creamed corn, and browned butter. Fold gently with a spatula. Overmixing ruins crumb. Batter thick but still pourable.

Baking

Pull out the skillet once oven shows full temp. Hot oil will shimmer if ready. Pour batter carefully in skillet. Beware hot oil splash—use oven mitts like a champ. Swirl to even out.
Slide skillet back into oven. Watch edges: they turn golden, beginning to pull away from pan walls. Sound changes too—edges crisp, crackling faintly. Around 30 minutes total, but rely on sight and touch.
Insert toothpick near center; it should come out with moist crumbs, not wet batter. If still gummy, bake 3–5 minutes more.

Serving

Cool slightly in skillet to firm up. Warm cornbread releases buttery aroma, slightly smoky note from paprika. Crust crisp; inside tender with cheese pull. Slice with a serrated knife to keep texture.
Leftovers reheat in a toaster oven to revive crisp edges. Microwave makes it soggy, avoid if possible.

Technique Tips

Preheat skillet with oil inside oven for at least 15 minutes until oil color lightens with heat shimmer. This step is the backbone of the crust development. Mix dry ingredients first to prevent flour clumps, then add wet gently. Use folding motions to keep air, don’t over-whisk! When pouring batter, do it slow; hot oil splatters can burn hands, use heatproof gloves and steady wrist. Return pan alone to oven rack center for even heat, avoid opening frequently—sudden temp drop kills rise. Watch edges for rich golden brown color that pulls away slightly; manifest sign for doneness besides time. Toothpick test works but note crumbs should stick a little, not soak. Cooling in pan sets texture; too hot and cornbread falls apart when cut. For reheating, avoid microwave; toaster oven or skillet toast restores crust efficiently. Practice reading visual and tactile doneness over clock in cornbread.

Chef's Notes

💡 Preheating skillet essential. Skillet needs to be scorching. Oil color differs with heat. Browned bits add flavor depth. Don't rush this. Cornbread sticks if oil is too cool.
💡 Batter handling matters. Mix dry before wet. Cornmeal clumps form easily. Fold ingredients together—smooth mix can ruin texture. Intentional lumps are good for baking; air makes a difference.
💡 Watch edges while baking. They tell you how far along cornbread is. Golden brown, pulling away from pan? Yes. Crust should crackle when cooling. If quiet, check heat.
💡 Browning butter is key. Nuts and depth come from this stage. It takes a few minutes—use patience. Don't skip; bland cornbread results. Smoky flavor balances sweetness.
💡 Reheating leftovers? Use toaster oven. Microwaving ruins crisp crust. Soggy cornbread doesn't appeal. Check edges for crispness before serving—visual cues matter.