Grilled Corn Cast Iron Skillet Corn Bread


Some mornings I’m lucky enough to wake up to a golden glow blanketing my room. The early morning sun, as it begins to pierce through the trees of neighbors’ yards, dances on my wall and seduces my eager, tired eyes. Not unlike the smell of bacon, the yellows, oranges and reds peaking through the blinds call to me. My feet drag along the soft, cool carpet as I look for a shirt and some shorts. My eyes struggle with the light, each taking turns open as the golds, greens and light browns of my iris work to shield my pupil from the offensive light.


Like a factory coming to life–conveyors churning, gears clanking, people moving about, lights dancing, steam rising and sounds bubbling–my mind begins to wake to the perfect, idyllic sight of a quiet morning. I make it to my backyard before I remember why I woke up three hours early; I dart back inside for my camera. I decide on a lens nearly ten years older than I am, endowed to me from my mother, a relic of her own foray into photography before I was even a consideration. Wide open, the lens is delightfully soft and flawed, imperfect in the most perfect of ways for this perfect morning.




I trek through the weed-like grass of my backyard, pry open the rusted-shut gate and emerge at a small creek. Rays of golden light shine through a collection of saplings. They summon me away from my yard and into the grassy clearing. As if guided by the fantastical timing of a slow waltz, I dance from flower to flower, my eyes pulling me from one sight to the next. The meadow is empty. It belongs to me and my thoughts.



My feet hop and skip over burgeoning ant piles, trails of insects on their daily commute, and emerging flowers. I get lost in the quietness of the morning. As the earth continues its leisurely spin and the sun begins to gain altitude, runners, bikers and small children on walks with their parents slowly contribute a small mummer to the otherwise silent morning air. Their scatted cameos add a pleasant distraction across the gullied landscape. Soon lawnmowers can be heard roaring to life. I am greeted by more and more “good morning!”s, nods and smiles as neighbors join me in the peaceful, sun-lit greenbelt.



The sun travels ever higher, the light losing it’s golden allure. Content with the pictures I made, I find my way back to the gate to my yard. Only one thing is on my mind now, breakfast. I notice a clock inside and smile; I still have a couple hours before I would normally wake. Before my eyes land on the eggs or slab of bacon sitting in my fridge, I catch a glance of a few golden kernels of corn peaking through the protective green husk. Like the golden light beckoning me to enjoy the morning, the thought of a golden slab of cornbread entices my hungry stomach.


I light my grill, throw the corn on still in their husks and let them char to a beautifully-scented dark brown. With just a large glass bowl and a fork I begin to mix together the ingredients. I find my favorite cast iron skillet and toss it into the preheating oven. Sweet smells of bread and corn soon fill my house. Before I know it I am enjoying a slice of fresh from the oven corn bread covered in melting butter and warm honey.



Grilled Corn Cast Iron Skillet Corn Bread
Cook time
Total time
This recipe is for a 10" cast iron skillet. If you do not have a cast iron skillet you can use any baking dish though the cooking time may vary.
Recipe by:
  • 7.5 ounces (1½ cups) corn meal
  • 2.5 ounces (1/2 cups) graham or whole wheat flour
  • 5 ounces (1 cup) bread flour
  • 1  1/2 teaspoon salt
  • ½ teaspoon finely ground black pepper
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 3 eggs
  • 6 ounces (1½ sticks) butter, melted
  • 1½ cup milk
  • 1 cup corn kernels (about 1 corn cob)
  1. Soak a corn cob, husk and all, in water for 1 hour.
  2. Heat your grill over high heat. Also, preheat an oven to 400°F and place a 10" cast iron skillet in the oven while it preheats.
  3. Place the corn on the grill and cook for 20 to 25 minutes over high heat, rotating every few minutes. Cook with the cover down.
  4. While the corn cools, mix together the remaining ingredients in a bowl (that's right, this is a one-stage mixing method bread--everything goes into the bowl at once). Using a fork or spoon, mix until themixture just comes together.
  5. Cut the corn from the cob and add it to the mixture. Mix in the corn until it is evenly dispersed.
  6. Remove the cast iron skillet from the oven (be sure the oven is closed while you pour the batter so no heat escapes). Pour the mixture into the cast iron skillet and place the skillet back in the oven.
  7. Bake the corn bread for 22 to 27 minutes until the top is golden brown.  The top will crack and if you insert a tooth pick it should come out just barely clean.



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AUTHOR - Russell van Kraayenburg

Food nerd. Cookbook author. Founder of Chasing Delicious. Pastry cook at Fluff Bake Bar. Lover of hot dogs. Russell van Kraayenburg founded Chasing Delicious in 2010 and has been chasing delicious recipes ever since. Russell is author of the cookbooks Haute Dogs and Making Dough.


  • Kathryn

    Another beautiful post – both the words and the pictures. The cornbread sounds absolutely delicious.

  • Kim Bee

    Wow this looks amazing. I must get a cast iron pan. I love your writing style.

  • Val

    Very impressed that you woke up 3 hours earlier than usual! The results are definitely worth it. The corn bread also looks incredible. Didn’t realise it was that easy!

  • Jackie

    So first off, I was super impressed that you did this so early & then it got it up so fast! You’re a wonder being.

    Secondly, I love, love, love, love, love you. Seriously. I love your words, I love your photos, I love the paintings you create with your posts. This corn bread makes me want to move to Texas right. Now.

    Jax x

  • Stephanie @ The Brunette Foodie

    Lovely post. I adore cornbread, and I make it the Southern way even though I am from the Northeast. I’ve been eying a cast iron skillet after my recent cast iron pot purchase. This is just the motivation I need to go for it.

  • Eileen

    I love corn bread and I’ve never made skillet bread. I love this concept – have to try soon. Your photos are beautiful too.

  • Tres Delicious

    I was thinking what other tasty recipes can I prepare out of the corns from our backyard. Thanks for sharing, I will definitely prepare my own version of this corn bread.

  • Liz

    Oh, my! I love corn bread AND grilled corn…so what a marvelous way to enjoy them both. Gorgeous photos, too~

  • Stephanie

    Beautiful post! Both the writing and the photos make me want to start my weekend morning over with some corn bread and time outside

  • Sabrina Modelle

    Everything about this post is gorgeous, luscious, and summery. Thank you so much for sharing it. I feel like I’m right there. I can use a taste of summer in my fog-filled City.

  • Crepes of Wrath

    I just finished resizing my cornbread photos today! Yours looks much better than mine, I must admit – definitely using this recipe next time! I absolutely adore the grilled corn photo.

  • Anne@frommysweetheart

    Russell….your photography is just stunning! And this corn bread, drizzled with honey seems so sweet and savory. It’s nice that you have the camera lens your mom once used. I wish I had my mom’s cast iron skillet! Lovely post! : )

  • Cassie [Bake Your Day]

    This looks like the most moist cornbread I’ve ever seen. I love the idea of making it in a cast iron skillet, I’m sure it adds awesome flavor! Your photos are awesome too!

  • shu han

    would you believe i’ve never tried cornbread before? i grew up in singapore, exposed to all those ‘exotic’ foods, and tried my first gooseberries and rhubarb when i moved to london to study. now i realise there are so many other foods out there that i haven’t tried! your cornbread looks fab, hope i’ll be able to try it one day! beautiful photos.

  • Christina

    Crepuscular rays are one of my favorite things – love the photos!

  • bhavani@ameanderingmango

    What a lovely post – and beautiful photos too. I’m now craving warm, fresh cornbread with butter and honey – thanks for sharing!

  • Ira Rodrigues

    the recipe and photos definitely all i want it :))
    awesome awesome awesome !

  • RavieNomNoms

    Oh this is great! I love things cooked in cast iron skillets. Especially corn bread! Absolutely gorgeous and I am sure it tastes amazing too!

  • Reem | Simply Reem

    Such a wonderful post, lovely recipes and awesome pictures as always…
    Cast Iron is my weakness, it adds such a beautiful touch of timeless beauty to everything, loved this cornbread made in one….

  • sarah

    I just made a corn bread really similar to this- I’m looking forward to trying your recipe next. Love, love, love the cast iron and your photos are just so beautiful!

  • Happy When Not Hungry

    This cornbread looks delicious! I’ve never tried making it in a cast iron skillet before. Love your photos too!

  • Charissa

    Oh. My. Word. Those photos of the scenery are just breathtaking! I love how you caught the sunlight!

    And the recipe looks really good too…I love cornbread to heaven and back!

  • kita

    Great shots of the sunshine!

    I love me a skillet cornbread. Something about just reminds me of when I was a child. This one sounds out of this world delicious. Thank you!

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    So delightful! I was taken with this when I first saw you post it on facebook. I love your writing. It sucks me into your world in no time at all….I’m taken. You may just be my new favorite blogger :)

  • Rosemary Mullally

    Nice looking skillets. Where did you get them? I want one :)

  • Grace@ FoodFitnessFreshAir

    Gorgeous photos. That meadow makes me yearn for my parent’s home in the country. While I love Philadelphia, I incredibly miss green, open space. And corn bread to go with it.

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