Cast-Iron Skillet Cornbread
|
| "A sweet enough Cornbread to have as a dessert." |
Ingredients
| 1-1/4 cup | flour | | 3/4 cup | finely ground cornmeal | | 1/2 cup | sugar | | 2 tsp. | baking powder | | 1/2 tsp. | salt | | 1 cup | milk | | 1/4 cup | vegetable oil | | 1 | egg, beaten |
For preparing skillet
| 1 | Tbls. butter and | | 1 | Tbls. oil |
Honey Butter
| 1/2 cup | softened butter | | 2 | Tbls. honey |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat oven to 400ºF.
In a medium bowl, mix together the flour, cornmeal, sugar, baking powder and salt.
In a separate bowl, mix together the milk, oil and egg.
Add to flour mixture and mix until just moistened.
The batter will be lumpy. Do not overmix or the bread will be tough.
Prepare a 10-inch cast-iron skillet by putting butter and oil into the pan and place into preheated oven for about 5 minutes or until the butter melts.
Once the skillet is prepared, add the batter and place in oven for 20 minutes or until light golden brown and wooden pick comes out clean when inserted into cornbread.
Serve with Honey Butter if desired.
To make Honey Butter:
Beat softened butter for about 30 seconds on medium speed, then add the honey and beat on high for about a minute or until fluffy. Serve on hot Cornbread.
Author's Comments
If you have a well-seasoned skillet, the cornbread
shouldn't stick at all.
Similar Recipes
cornbread