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Skillet Corn Bread
- Makes: 8 servings
- Prep 15 mins
- Bake 25 mins
Ingredients
-
1
cup
stone-ground yellow cornmeal or regular cornmeal
-
1
cup
unbleached all-purpose flour or all-purpose flour
-
1
tablespoon
baking powder
-
1/4
teaspoon
salt
-
1/4
teaspoon
baking soda
-
1
slightly beaten egg
-
1/4
cup
cooking oil
-
2 -4
tablespoons
sugar
-
1 1/4
cups
buttermilk or sour milk*
-
3 -4
tablespoons
butter
Directions
- In large bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Make well in the center; set aside.
- In a small bowl, whisk together egg, cooking oil, and sugar. Whisk in buttermilk.
- Place a 9- or 10-inch oven-going skillet over medium-high heat. Add butter. Heat until butter melts and starts to sizzle. Lift and tilt pan to coat side.
- Add egg mixture to flour mixture all at once. Mix until just moistened. Turn into hot skillet. Bake in a 375 degree F oven about 25 minutes or until toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. Cut into wedges to serve. Makes 8 servings.
Tip
- *To make the sour milk: Place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let the mixture stand 5 minutes before using.
Nutrition Facts
(Skillet Corn Bread)
Servings Per Recipe 8, chol. (mg) 39, Fat, total (g) 13, iron (mg) 1, vit. C (mg) 1, pro. (g) 5, cal. (kcal) 254, vit. A (IU) 194, calcium (mg) 81, sat. fat (g) 4, fiber (g) 2, sodium (mg) 282, carb. (g) 30