Make it: Skillet Cornbread

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Saturday, December 12, 2020

Skillet Cornbread

This old-fashioned recipe for skillet cornbread is simple, easy, and produces a delicious cornbread that has a perfectly buttery crust on the bottom.

Ingredients:

½ stick butter
1 ½ cups all-purpose flour
1 ½ cups cornmeal
1 large egg
1 ½ cup milk
10-inch cast iron skillet

Directions:

Preheat oven to 350 degrees Fahrenheit.
Place butter in the skillet, and place the skillet in the preheated oven, keeping it in there until the butter is melted.
In a mixing bowl, mix flour, cornmeal, egg, and milk. Pour in melted butter, and stir until combined.
Pour batter into skillet, and return skillet to oven. Bake for around 35 minutes, or until cornbread is fully cooked in the middle, and the top is golden in color.
Serve warm and enjoy!

Nutrition Information (calculated using skim milk): servings per recipe: 12 | Serving Size: 1/12^th slice of cornbread | Calories: 118.1 kcal; total fat: 4.9 g; saturated fat: 2.6 g; trans fat: 0.2 g; cholesterol: 26.1 mg; sodium: 18 mg; carbohydrates: 16.1 g; fiber: 1.8 g; sugar: 1.2 g, protein: 3.4 g

MB Mitcham

MB (Marybeth) Mitcham holds undergraduate degrees in the biological and human development sciences, a MPH, and is near completion of her Ph.D. When not working as a public health professional or professor of biology, this ADK 46-R can be found climbing all over the anorthosite of the Adirondack High Peaks, writing odd things, or munching on eggplant bacon.

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Make it: Skillet Cornbread - - Adirondack Almanack