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Skillet Cornbread

Skillet Cornbread (Ee recipe image
This skillet cornbread is the ultimate comfort food companion. With a golden, crispy crust and a tender, crumbly interior, it strikes the perfect balance between sweet and savory. The addition of fresh corn kernels adds bursts of juicy sweetness and texture that dry cornmeal alone cannot achieve. Baked in a preheated cast-iron skillet, the edges get delightfully crunchy while the center remains moist and rich. It is an ideal side dish for chili, barbecue, or a hearty stew, but also delicious on its own with a pat of butter. Simple ingredients come together quickly to create a warm, inviting aroma that fills the kitchen, making every meal feel a little more special.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 140.2
Dietary: Vegetarian
Description
This skillet cornbread is the ultimate comfort food companion. With a golden, crispy crust and a tender, crumbly interior, it strikes the perfect balance between sweet and savory. The addition of fresh corn kernels adds bursts of juicy sweetness and texture that dry cornmeal alone cannot achieve. Baked in a preheated cast-iron skillet, the edges get delightfully crunchy while the center remains moist and rich. It is an ideal side dish for chili, barbecue, or a hearty stew, but also delicious on its own with a pat of butter. Simple ingredients come together quickly to create a warm, inviting aroma that fills the kitchen, making every meal feel a little more special.
Ingredients
  • 2 tablespoon Butter
  • 1 1/2 cup Corn kernels, scraped fresh
  • 1 cup All-purpose flour
  • 1 cup Cornmeal
  • 4 tablespoon Sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 2 large Eggs
  • 1 cup Milk
  • 2/3 cup Vegetable oil
  • 1 teaspoon Butter (for sauting corn)
Directions
  1. 1
    Preheat oven to 425F (218C).
  2. 2
    In a small saut pan, melt 1 teaspoon of butter over medium heat.
  3. 3
    Add the fresh corn kernels to the pan and cook for 2 minutes until lightly browned and fragrant. Remove from heat and let cool slightly.
  4. 4
    In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  5. 5
    In a separate bowl, whisk together the eggs, milk, and oil.
  6. 6
    Pour the wet ingredients into the dry ingredients and stir until just combined.
  7. 7
    Fold the sauted corn kernels into the batter.
  8. 8
    Place an 8-inch cast-iron skillet in the oven to preheat while you mix the batter.
  9. 9
    Carefully remove the hot skillet from the oven and add the remaining 2 tablespoons of butter. Tilt the skillet to coat the bottom evenly.
  10. 10
    When the butter begins to foam, immediately pour the batter into the hot skillet.
  11. 11
    Bake for 20 to 25 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
  12. 12
    Let the cornbread rest in the skillet for 5 minutes before slicing and serving warm.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 140.2kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 4.2g22%
Cholesterol 16.1mg6%
Sodium 61.7mg3%
Total Carbohydrate 18.9g7%
Dietary Fiber 2.2g9%
Sugars 5.6g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornbread, skillet, cast iron, southern, side dish, baked, vegetarian, comfort food, fresh corn, easy recipe, brunch, dinner
Read it online: https://www.chefs-mate.com/recipe/skillet-cornbread-ee/