Skillet Cornbread
- Reviews 1
Ready In: 25 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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