Skillet Cornbread

Carb Lover's Note:

This is the only way I will make cornbread now. Hubby bought me a 12 "Lodge cast iron skillet and since I had always heard my grandma talk about how good cornbread was in a skillet I tried it. This is her recipe with a few tweaks of my own. Its great hot,right out of the oven, with butter and honey. I also serve it with stews and soups. Enjoy

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• 3 cups cornmeal, I use yellow
• 2 1/4 cups flour
• 3 teaspoons salt
• 2 1/2 teaspoons baking powder
• 2 teaspoons baking soda
• 4 tablespoons sugar, rounded
• 3 eggs
• 2 cups milk
• 1/2 cup butter, melted
• 1 tablespoon canola oil or 1 tablespoon olive oil, for the skillet

Directions:

1. Set your oven to 425°F and then add the tbsp of oil to your skillet. Place the skillet in the oven while it comes to temperature.
2. In the meantime, mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.
3. In a separate bowl beat the eggs and then add the milk and the melted butter.
4. Add this into the dry ingredients and mix until blended, if needed you could add a touch more milk, but batter should be thick.
5. Go back to your stove wearing your oven mitts and take out the skillet, careful its HOT, then swirl it around a little to coat the bottom of the entire pan with the oil. Place on top of your stove and quickly pour your mixture into the skillet, you will hear it sizzle a little. Place back into your oven and bake for about 20 minutes or until cornbread is nicely browned on top. You can do the cake test if you want with a toothpick also. Serve right away with butter and honey, or jam. FYI - I use a 12 inch skillet for this recipe.

Reviews

[kimboleyanne]

The only things I changed were using white cornmeal (it was what I had) and splenda sugar blend. I should've added more sugar, since I like sweet cornbread. I used a 10 inch pan and had to cook an additional 10 minutes to make sure the inside was cooked through. It was a bit dry for my taste, but would probably be good with butter and jam, like the other reviewers suggested.

[2ManyHobbies]

Excellent recipe. I have always used a cast iron skillet to make my cornbread. Instead of olive oil or canola for the skillet I preheat the skillet in the oven with at least a tablespoon or two of good ole bacon grease! Yummy.

[Niki-G]

I am so glad that I found this recipe. I too have a 12" lodge skillet and I needed to make cornbread for a crowd. I used this recipe and it couldn't have been better. The texture and flavor were perfect. I haven't had luck making cornbread in the past and usually just use the box mix, but now I don't have to. Thanks for the recipe.