Cornbread in a Skillet

photo by teresas

- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 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
directions
- 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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Reviews
-
Boca Pat, I like this too!!! I doubled the recipe because my cast iron skillet is 10". Also I subbed buttermilk...just because I had it. We prefer a sweeter cornbread so I added some honey. Good enough that I made it 2 days in a row! Thanks for sharing. It's a great method for quick cornbread....Janet
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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!
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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
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RECIPE SUBMITTED BY
Boca Pat
United States