Skillet Custard Corn Bread

At first I wasn’t sure if this is meant to be a sweet or savoury dish, but then I could not find corn meal, could only find a cornbread mix that was flavoured with cheese and peppers, so am going for savoury!



The cornbread mix I managed to find did say to just add egg and buttermilk so was assuming it would easily replace the actual corn meal. I didn’t have enough buttermilk to make the whole lot, so I halved everything else and then had to try to find a small enough tin. The smallest square I have is a 6 inch so opted to use that and hope it worked out ok.

While the tin was in the oven with the butter I mixed the rest of the ingredients together..


That was then poured into the hot tin and it starts to cook straightaway! I poured in the raining milk and did not stir that in as instructed..


After 35 minutes it had risen slightly and was looking nicely browned on top..


It was quite tricky to remove from the tin as it’s pretty soft. I was serving this hot which I’ve no idea if that’s what’s intended with this. So I eventually did manage to remove from the tin and cut into quarters..


I couldn’t decide what to have this with and ended up serving it with a gammon steak which may seem weird but I actually thought it’s quite good! It’s really soft and I enjoyed the pepper and cheese flavour!!

I ended up having the left overs for lunch the next day and have to say it was even better!!

Would I make this again? Yes!


3 thoughts on “Skillet Custard Corn Bread

  1. Pingback: Fluffy Spoon Bread | goodfoodseeking

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s