Cornbread in a Skillet
I like this because it's so quick and easy to prepare. It looks like a puffy pancake, but cuts easily and tastes great.
- Ready In:
- 1⁄4 cup all-purpose flour
- 1⁄4 cup cornmeal
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1⁄4 cup milk
- 4 teaspoons vegetable oil, divided
- In bowl, combine flour, cornmeal, baking powder& salt.
- 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.
- Turn and cook 4 minutes longer or until golden brown.
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This is such a quick and yet yummy recipe! I was hankering for some cornbread and had an enormous box of Corn Chex I knew I could make something out of. I made quite a few substitutions considering what I had on hand (e.g., processed Chex for cornmeal, almond milk) and added a dollop of Greek yogurt, a dash of cayenne, and a squeeze of honey. I also cooked these as pancakes. They were so fluffy and packed with flavor!
Thank you! I needed something quick and easy as I had already prepared Chef Vina's Unbelievably Easy Potato Soup (Recipe #74275) 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
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!