3 (10)


Iron skillet corn bread

Iron skillet corn bread
Glenn Koenig / Los Angeles Times

Dear SOS: Friends and I happened into Smitty's in Pasadena after the theater recently. It was a perfect night for their signature chili and corn bread specials. Not your ground beef variety, the chili seemed to be prepared with flank ... Read more

Total time: 55 minutes | Serves 12
  • 2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided
  • 1 tablespoon baking powder
  • 1/4 cup creamed corn
  • 1/2 cup plus 1 tablespoon ricotta cheese
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup plus 1 tablespoon cornmeal, plus 2/3 cup cornmeal, divided
  • 1/2 cup plus 1 tablespoon sugar, plus 2/3 cup sugar, divided
  • 1 teaspoon salt
  • 1/2 cup fresh corn kernels
  • 1/2 cup (1 stick) plus 3 tablespoons butter, melted

Step 1Heat the oven to 375 degrees.

Step 2In a medium bowl, whisk together 2 1/2 cups flour and the baking powder.

Step 3In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels. Stir in the flour mixture a little at a time until incorporated.

Step 4Spoon the mixture into a 10 1/2-inch seasoned cast-iron skillet or similar-sized greased baking pan.

Step 5In a medium bowl, whisk together the remaining two-thirds cup each flour, cornmeal and sugar. Stir in the melted butter until combined to form a crumbly mixture. Drizzle the crumble topping over the corn bread base.

Step 6Bake the corn bread until puffed and lightly browned on top and a cake tester or knife inserted in the center comes out clean, 30 to 45 minutes.


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