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Skillet Corn Bread
Contributed by: Melinda
This is so convenient because you don't have to heat the oven. It is also one of the rare recipes that uses a larger portion of
cornmeal than flour. It is corn bread, after all!
What you need
- 4 Tbl butter
- 2/3 cup milk
- 1 egg, beaten
- 1 1/4 cups cornmeal
- 3/4 cup flour
- 1/4 cup sugar
- 2 1/2 tsp baking powder
- 3/4 tsp salt
How to make it
- Melt the butter in a 9-10 inch skillet (you'll need to have a cover that fits reasonably well or use heavy duty foil)
- Spoon out 2 tbl melted butter into a bowl, add milk and egg and mix well
- Combine dry ingredients and make a well in the center
- Add the liquid and combine but don't over mix
- Spoon into the skillet, spread over the bottom, cover and cook over low - med/low heat for 25-30 minutes
- When a toothpick comes out clean, remove from heat and allow to cool completely before slicing
This is a crumbly cornbread, not like a cake. I don't use the sugar at all so the corn flavor is the focus.
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