Wednesday, March 27, 2013

Skillet Cornbread

This cornbread is wonderfully rich and has the really fun presentation of being baked and served in a cast iron skillet or rustic stoneware pan.


2 T melted butter + 1 T for the skillet
1 1/2 cups cornmeal (yellow or white, either is fine)
2/3 cup white flour
4 T raw sugar (white sugar will do)
1 t. salt
1 t. Baking soda
1 1/2 cups buttermilk
2 beaten eggs
1/2 cup whole kernel corn


Preheat oven to 400 degrees. Melt the 2 T butter in a 10 inch cast iron skillet. You may also use a stoneware pan if you prefer.You can have this going on while you start mixing your ingredients together.

  • Mix together all of the dry ingredients in a large bowl.
  • In a separate bowl, mix together all of the wet ingredients.
  • Add the wet mixture to the dry mixture and stir well.
  • Stir in the cup of corn.

Pour into your pre-warmed skillet or stoneware with the melted butter and bake for 30 minutes. Check with a toothpick in the center to be sure it is all the way done, and if it looks too wet give it another 5 minutes then re-check.
**The cornbread will be soft and moist inside with a nice crust on the outside, and serves very easily straight from the pan.

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