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Everyone Loves Cornbread

Everyone Loves Cornbread

This simple, basic cornbread is crispy on the outside because it is baked in a cast-iron skillet. Make this a staple at your house -- the whole family will love it!

  • Yield: One 10-inch round cornbread, or 12 pieces


  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/2 cups cornmeal
  • 2 tablespoons sugar
  • 1 cup canned creamed corn
  • 1 cup sour cream
  • 2 large eggs
  • 1/2 cup plus 2 teaspoons vegetable oil


  • Position rack in center of oven and preheat the oven to 400ºF.
  • Grease a 10-inch cast-iron skillet with the 2 teaspoons of vegetable oil and heat in the oven for 15 minutes.
  • Meanwhile, whisk the eggs in a medium bowl until frothy, about 1 minute. Add the remaining 1/2 cup of vegetable oil and the sour cream and whisk until combined.
  • Using a wooden spoon, stir the creamed corn into the egg mixture and set aside.
  • Sift the dry ingredients the cornmeal, sugar, baking powder, and salt into another medium bowl.
  • Stir the wet mixture into the dry mixture just until combined.
  • Using oven mitts or pot holders, remove the hot skillet from the oven. Carefully pour the cornbread batter into the skillet.
  • Using oven mitts or pot holders, return the skillet to the oven and bake the cornbread until it is a light golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.
  • Using oven mitts or pot holders, remove the skillet from the oven and let cool briefly before serving. Serve warm with butter.