Skillet Cornbread Recipe

This Skillet Cornbread Recipe is slightly sweet and savory. Its crunchy, buttery crust is the result of baking it in a cast-iron skillet.

This Skillet Cornbread Recipe is a little sweet and savory, making it a delightful addition to any meal. Its crunchy, buttery crust comes from baking it in a cast-iron skillet, while the inside stays moist and tender.

It’s the perfect side dish for any meal, whether with a hearty stew, a summer barbecue, or a simple weeknight dinner. Plus, it’s easy to make with just a few essential ingredients and minimal prep time!

This Skillet Cornbread is the best cornbread you can make. Now, you can choose whether or not to include the jalapenos and cheddar cheese. They are entirely optional, but I love the extra punch of flavor. It isn’t overwhelming or spicy, and it makes the best stuffing!

For the third year, I could visit Iowa during this busy yet fulfilling time of year. It’s the time of year when farmers are not just working from sun up to sun down – like the days of their grandfathers – but with technological advancements, they can harvest as long as the weather allows them.

I love partnering with Iowa Corn. Their goal with the Iowa Corn Quest Blogger Tour is to connect with consumers. Just like this trip is near and dear to my heart, it is to Iowa Corn’s as well.  Why? Each October, they invite and open their hearts and farms to a group of bloggers to share their messages, stories, and vision for America.

Our tour always starts at a distillery, and while that may surprise you, it shouldn’t. Whiskey is made from corn, which has a fantastic starch. Corn whiskey (American-made) is 80% corn, while bourbon is 51% corn. We visit a few farms along the way, which is always my highlight.

We revisited the Blair Farm this year. I met Kelly on last year’s tour and instantly loved her story. It was refreshing to see a female farmer running the farm with her husband and in-laws. Sometimes, I get stuck in the traditionalist frame of mind, so it is always an honor to see these ladies rockin’ it. Innovative, inspiring, and working hours on end, these ladies go from their homes to the fields, hustling all day.

The Blairs grow corn and soybeans, raise cattle and pigs, and are constantly learning and growing to improve their farm and the community around them. They are raising the bar, the standard, if you will, to utilize every piece of the corn they harvest. Visiting the farms in Iowa is a reminder of sustainable living. 

Of course, you don’t come away from Iowa Corn without some fantastic food, and I am always inspired. But nothing says corn to me like cornbread.

Again, this year, we had the pleasure of meeting with Dr. Ruth McDonald, a professor at Iowa State University. We discussed GMOs extensively.  

Before the trip, many bloggers believed GMOs were harmful without understanding why they thought that or the purpose of GMOs. The issue is a general lack of understanding about GMO corn and its safety.

GMOs are crucial for modern farming, making crops like corn more resistant to pests and reducing the need for pesticides and multiple field passes, which lowers carbon footprints. Despite being a controversial topic, I trust farmers to make the best decisions for our families, as they consume the same products they grow. Their expertise is truly inspiring. 

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This post is written in collaboration with Iowa Corn. I’m excited to partner with them and give you the inside story of Iowa’s farmers and a behind-the-scenes look into their lives.