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Skillet Cornbread
Cornbread is classic comfort food. It pairs well with everything from simple pinto beans and fried potatoes to meatloaf, or a bowl of steaming vegetable beef stew and even could be considered dessert when slathered in butter and honey, which is my favorite way to eat cornbread, of course! Sometimes I make them as muffins, but I really like the crunchy crust you get in an iron skillet. This cornbread is moist with a rich buttery flavor. Try this with your next meal, you will be pleased.
Skillet Cornbread
Ingredients:
1 cup cornmeal
1 cup all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/4 cup butter, melted
1 egg
1 tablespoon vegetable oil
Cooking Directions:
Pre-heat oven to 425 degrees. Add 1 tablespoon of vegetable oil to an 8 inch cast iron skillet and place in oven. The oil and the skillet will get hot and this is how the crust gets so wonderfully crunchy.
In a large mixing bowl, add the first five ingredients, stirring until well combined. Add milk, butter and egg, stir until just combined. Carefully remove skillet from oven and pour in batter, spreading around evenly. Place skillet back into oven and bake for 18-22 minutes, or until cornbread is lightly browned on top and an inserted knife comes out clean. Serve with butter.
Enjoy!
Miss
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{ 6 comments… read them below or add one }
My husband LOVES cornbread, and this seems so easy! I can’t wait to make it.
I hope you like it!
Hey made this again and put beer instead of milk, oh my goush you have to try it, so light and good
Good idea!
Corn bread is comfort food on a cold night. I love it with chili.
I love cornbread with beans or stew. It is my favorite winter meal.