Skillet Corn Bread
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.
Ingredients
Directions
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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.
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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.
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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.