Skillet Corn Bread
April 10, 2011
Making corn bread in the cast iron skillet is one of my all time favorite things. To be honest I don’t really like it unless it’s cooked this way. Every time I try it cooked other wise it’s different, less moist, doesn’t seem to have a burst of flavor either. This is the easiest, and best one I’ve come across, plus you can change it up to make Green Chili corn bread, or turn it into muffins, even put real corn into it for some more flavor.
1 cup flour
3/4 cup cornmeal
2 to3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup cooking oil or melted butter (melted butter is better)
Directions
In a medium bowl stir together flour, cornmeal sugar, baking powder and salt.
Add the 1 tablespoon butter to a 10 inch cast iron skillet. Place in a 400F degree oven about 3 minutes or until butter is melted. Remove from oven. Swirl butter till it coats the bottom and sides of the pan.
Mean awhile in a small bowl combine the eggs milk and oil. Add egg mixture to the flour mixture and stir till moistened. Pour batter into the hot skillet . Bake 15-20 minutes or until toothpick inserted into the center comes out clean.
**To make Green Chili Corn bread Prepare the same expect fold in 1 cup shredded cheddar cheese or Monterey Jack, and a 4ounce can of diced green chilie peppers (drained) into the batter. Fold and pour into the pan as directed.
To make muffins omit the 1 tablespoon butter you’d use for coating the pan and grease 12 muffin cups, filling two thirds full. Bake at 400F about 15 minutes or until lightly brown and toothpick comes out clean.
Enjoy!!
6 Comments
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Its me.. Amy
Following from "I Love My Online Friends Monday Hop". Cornbread is one of my favorite food groups! Looking forward to learning more about you! Come by and follow me back?
Amy @ Render Me Mama
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Xenia
Oh, MAN! Yum!! I love cornbread and this not only sounds really tasty but easy enough to make that I could actually handle it. Too bad that no one else around here would eat it with me, but I guess that means more for me… 🙂
Thanks so much for stopping by!
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Holly
Hi Melanie,
Thanks for stopping by my blog. I am already a follower of your blog! Hope you have had a great weekend! -
katie
I'm a little scared to make cornbread. (I'm trying to learn how to bake while I'm traveling. Is cornbread a good first baking venture?) Thanks for the recipe though.
I'm following you from the I love Monday Blog Hop. 🙂 Have a great night. 🙂
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heather@actingbalanced.com
we've been in the south nearly 5 years and I've yet to try and make my own cornbread… this looks easy and yummy so maybe this is my week to try it!
Thanks for visiting acting balanced – I'm following you back
Grace
I agree with you that cooking corn bread in a cast iron skillet is the only way to go.
I use onions and cheese in mine as well.
I've also put blackberries in it and that was different and well liked.