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Native skillet cornbread


  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) yellow cornmeal
  • 1 cup (250 mL) granulated sugar
  • 2 teaspoons (10 mL) baking powder
  • 1/2 teaspoon (2 mL) baking soda
  • 1/2 teaspoons (2 mL) salt
  • 1/2 cup (125 mL) sour cream
  • 2-1/4 cups (560 mL) coconut milk
  • 4 strips bacon, cooked and crumbled (reserving drippings)
  • 1 cup (250 mL) fresh or frozen corn kernels, thawed
  • 1/2 cup (125 mL) frozen grated coconut, thawed
  • 1/4 jalapeno, diced (seeds removed and discarded) (optional)
  • 2 tablespoons (30 mL) butter


  1. Preheat oven to 350˚F (180˚C), or the grill to 375˚F (190˚F).
  2. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt and form a well in the center.
  3. In a small bowl, whisk together sour cream, coconut milk and bacon drippings. Pour two cups (500 mL) of this mixture into the center of the flour mixture and mix well to combine.
  4. Fold in bacon, corn, coconut and jalapeno (if using).
  5. In a 25 centimeter cast-iron skillet, melt butter. Pour batter into the skillet and level with a spatula. Pour remaining milk mixture over batter and bake, about 30–35 minutes or until the center is firm to the touch.
  6. Let cool for five minutes and serve warm.

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