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This tasty recipe harkens back to days of old by making corn bread in a skillet. Serve the bread as a side dish for chili or other savory soups.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
bake:
25 mins
total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Make well in the center; set aside.

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  • 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.

*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

254 calories; fat 13g; cholesterol 39mg; saturated fat 4g; carbohydrates 30g; insoluble fiber 2g; protein 5g; vitamin a 194.4IU; vitamin c 0.6mg; sodium 282mg; calcium 80.8mg; iron 1.1mg.
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