Skillet Corn Bread

Skillet Corn Bread

32
mjgreenaway 0

"A simple, slightly sweet corn bread made in the versatile cast-iron skillet. Tastes great and is a good base recipe to experiment with. Cast-iron skillets take a little bit of time to warm up. Pre-warming the skillet allows the corn bread to cook evenly."

Ingredients

40 m {{adjustedServings}} servings 225 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 459 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
  2. Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
  3. Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
  4. Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
  5. Pour batter into the skillet.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
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Reviews

32
  1. 39 Ratings

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Description says it's slightly sweet, and it's not at all. Bland.

I am not expert on cornbread, but I thought this was good. It doesn't crumble in your hand and it isn't sweet, both pluses to me. Thanks for sharing.

The best ever... and easy... heat the oil and the skillet at the same time