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“I found this on but changed a few ingredients to suit my tastes. Since I don't eat dairy I use soy in its place. I used Olive Oil in place of the veggie because it can take the heat quite well. I just took it out of the oven and it smells wonderful. I ground my own corn meal in my magic bullet, believe me it works great. I used Indian corn that is multi-coloured. We grew this in our garden and it made great corn meal. The recipe didn't specify how long to cook the corn bread, but I estimated 20-25 minutes would do it. You have to check with a skewer stuck into the middle of the bread to see if it comes out clean. The bread should be golden on the top and a lovely brown shade on the bottom. Its delicious and the addition of the corn kernels really added to the taste. Please note also that there was no suggestion of what size of skillet to use. I used a 10 inch one which was too small so I had some batter left over. I suggest a 12 inch skillet to take all this batter.”
8 wedges

Ingredients Nutrition


  1. Preheat oven to 450'F.
  2. Pour the oil into a seasoned cast iron skillet and place in the oven. Let the skillet heat up until very hot. I noticed mine was smoking when I removed it, so that means its very hot. When done, remove the pan from the oven and pour off any excess oil.
  3. While the oil is heating, in a mixing bowl, sift together the corn meal, flour, sugar, baking powder, salt and baking soda.
  4. Stir in the buttermilk, eggs and melted butter, stirring until just mixed. Stir in the corn kernels. Pour the batter into the hot skillet and return to the oven.
  5. Reduce the heat to 400'F.
  6. Bake the bread until golden brown on top. Use a skewer to test the center of the bread. If it comes out clean it is done. Cool the skillet on a wire rack for about 5 minutes and then turn out onto a large plate and cut into wedges. This makes about 8 wedges.
  7. Bon Appetit!

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