Cornbread in a Skillet

Boca Pat's Note:

I like this because it's so quick and easy to prepare. It looks like a puffy pancake, but cuts easily and tastes great.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• ¼ cup all-purpose flour
• ¼ cup cornmeal
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 egg
• ¼ cup milk
• 4 teaspoons vegetable oil , divided

Directions:

1. In bowl, combine flour, cornmeal, baking powder& salt.
2. In another bowl, beat the egg,milk and 3 tspn oil Stir into dry ingredients just until moistened Heat remaining oil in heavy 8-in skillet over low heat Pour batter into the hot skillet, cover& cook for 4-5 minute.
3. Turn and cook 4 minutes longer or until golden brown.

Reviews

[Pink Kitchenaid Lover]

This could not be easier! Perfect for two people. i love that it's cooked on the stove. Definitely like a cornbread pancake. i did use olive oil and decreased it to 1.5 t. in the batter and 1 in the pan. Thanks for such a great recipe!

[Poodle-icious!]

Thank you! I needed something quick and easy as I had already prepared Chef Vina's Unbelievably Easy Potato Soup (Unbelievably Easy Potato Soup) when I realized I had no bread! I tripled the recipe and used my Calphalon non-stick 10" skillet. By using a large spatula, I was able to turn it without breaking it. I'm going to take Rocketmom's suggestion and experiment with different flavors. Thanks for posting such an easy, delicious and fun recipe, Boca Pat! - Carrie

[HokiesLady]

We enjoyed this cornbread and I liked the fact that in the summer I did not have to heat up the oven. I did double the recipe and used a 10" skillet. I found that since it was larger I had to basically cut the cornbread in two to flip but that was my fault for using a larger pan. The only change was using canola oil in place of veggie oil. Nice taste and texture - very light. I did cook over a medium-low temp as low seemed too low but again probably because of my pan size. Thanks for sharing!