Skillet Cornbread Recipe

Name: Skillet Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cornmeal, I use yellow; 2 1/4 cups flour; 3 teaspoons salt; 2 1/2 teaspoons baking powder; 2 teaspoons baking soda; 4 tablespoons sugar, rounded; 3 eggs; 2 cups milk; 1/2 cup butter, melted; 1 tablespoon canola oil or 1 tablespoon olive oil, for the skillet

Servings: persons

3 cups cornmeal, I use yellow
2 1/4 cups flour
3 teaspoons salt
2 1/2 teaspoons baking powder
2 teaspoons baking soda
4 tablespoons sugar, rounded
3 eggs
2 cups milk
1/2 cup butter, melted
1 tablespoon canola oil or 1 tablespoon olive oil, for the skillet

1
Set your oven to 425u00b0F and then add the tbsp of oil to your skillet. Place the skillet in the oven while it comes to temperature.
2
In the meantime, mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
3
In a separate bowl beat the eggs and then add the milk and the melted butter.
4
Add this into the dry ingredients and mix until blended, if needed you could add a touch more milk, but batter should be thick.
5
Go back to your stove wearing your oven mitts and take out the skillet, careful its HOT, then swirl it around a little to coat the bottom of the entire pan with the oil. Place on top of your stove and quickly pour your mixture into the skillet, you will hear it sizzle a little. Place back into your oven and bake for about 20 minutes or until cornbread is nicely browned on top. You can do the cake test if you want with a toothpick also. Serve right away with butter and honey, or jam. FYI - I use a 12 inch skillet for this recipe.

880

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups cornmeal, I use yellow, 2 1/4 cups flour, 3 teaspoons salt, 2 1/2 teaspoons baking powder, and more.

Yes, Skillet Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Skillet Cornbread

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