Prep 10 mins
Cook 15 mins
One of those recipes I've learned since moving to the South. This delicious homemade cornbread is baked in an oven-safe skillet - preferably one that is heavyweight (I use my cast iron skillet).
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 4 tablespoons butter, cold or 4 tablespoons margarine
- 1 (8 ounce) can cream-style corn
- 1 large egg, beaten
- 2 ounces monterey jack pepper cheese, shredded
- Preheat oven to 400 degrees Fahrenheit. Grease 10-inch skillet with oven-safe handle.
- In a a large bowl, mix flour, cornmeal, sugar, baking powder, salt, and black pepper. With a pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles fine crumbs. With fork, stir cream-style corn, egg, and cheese into flour mixture just until blended (batter will be very stiff).
- Place greased skillet in oven; preheat pan 5 minutes (to help brown bottom of cornbread). Remove pan from oven; spoon batter into skillet and spread evenly with small metal spatula.
- Bake cornbread 15 to 20 minutes, or until toothpick inserted in center comes clean and corn bread is firm to the touch. Cut into 8 wedges and serve warm.
Melt a couple of table spoons of bacon grease in the skillet when preheating, then swoosh it around in the skillet before pouring in the cornbread to bake. Gives it the authentic southern touch.