Friday, January 23, 2015

Skillet Cornbread

I love cornbread.

I love to put a piece of it in the bottom of a bowl and cover it with chili, but I also love to eat it just as it is.

I am partial to a cornbread that is a bit on the sweeter side, but not so sweet that it feels like I am eating cake.  I've tried making those recipes floating around that have you mix cornbread mix with a yellow cake mix, and it is definitely not my thing.

This cornbread is so moist and tasty.  Heating the skillet in the oven while you mix the batter is key to getting the crunchy crust on it, and you will have to practice restraint to not eat the whole pan in one sitting.

Skillet Cornbread


1 1/2 c. flour
2/3 c. sugar
1/2 c. yellow cornmeal
1 Tbs baking powder
1/2 tsp salt
1 1/4 c. milk
2 eggs
1/3 c. vegetable oil
3 Tbs melted butter


Preheat the oven to 350.

Place your skillet into the oven while you prepare the batter.  Combine all the dry ingredients together.  Whisk in the eggs, milk, oil and melted butter until smooth.

Pour the batter into your prepared skillet and bake for 35-40 minutes.


No comments:

Post a Comment