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Sweet Skillet Cornbread

It can get chilly here in Florida. Last week it dipped into the 30’s and 40’s. Though it does not get as cold as Michigan (where I was born and raised), there are days I want to curl up with a Disney movie and a bowl of chili. My husband makes this awesome Sweet Skillet Cornbread to go along with my three bean chili. I wanted to share that recipe with you all because it is the best cornbread I have ever had. I am not of fan or Jiffy mix and I am not a fan of the cornbread that sucks all the moisture out of your body because it is dry.

Sweet Skillet Cornbread

This cornbread is so moist and probably a little more sweet than needed, but I love it!

Sweet Skillet Cornbread

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Sweet Skillet Cornbread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 cup sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1 cup whole milk
  • ⅓ cup vegetable oil
  • 1 large egg
Instructions
  1. Preheat oven to 400 degrees.
  2. Preheat a seasoned cast iron skillet that has been wiped down with some Crisco.
  3. Whisk together in a small bowl the milk, vegetable oil, and egg. Set aside.
  4. In a medium bowl combine the cornmeal, flour, sugar, baking powder, and salt.
  5. Add the wet ingredients to dry and stir.
  6. Bake at 400 degrees for 20 minutes or until toothpick comes out clean.
3.5.3208

Tips:
  • Make sure the cast iron is hot. When you add the mixture, it should sizzle. It creates an amazing crust and prevents the bread from sticking to the pan.
  • As soon as the bread comes out brush the top with some butter.

The post Sweet Skillet Cornbread appeared first on Pixie Dust Savings.



This post first appeared on Pixie Dust Savings, please read the originial post: here

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Sweet Skillet Cornbread

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