Easy Skillet Corn Bread

Easy Skillet Corn Bread

The batter comes together in the time it takes to heat a skillet for a corn bread that easy enough for weeknight baking.


Skillet Corn Bread
1 1/4 cup flour
3/4 cup cornmeal
2 tsp. baking powder
1 tsp. salt
1/4 cup sugar
1/2 cup vegetable oil
1 egg beaten
1 cup milk
Oil, for greasing the pan

Honey Butter
1 cup butter (unsalted), soft
1/4 cup honey
Hot sauce, to taste
Salt, to taste
1 tsp. chopped chives (optional)


Skillet Corn Bread
Preheat oven to 375 degrees F. Brush an 8-inch cast iron skillet with oil. Preheat skillet for 10 minutes over medium low heat so pan is hot when the cornbread batter is added.

In a bowl combine flour, cornmeal, baking powder, salt and sugar.

In another bowl, add egg, milk and oil. Whisk to combine. Add wet ingredients to dry and stir just to combine. Don’t over mix. Add to preheated skillet.

Bake until centre of corn bread comes out clean when tested with a toothpick, about 35 to 40 minutes. Serve warm with Honey Butter.

Honey Butter
Add honey, butter, hot sauce and salt to a bowl. Whip with electric beaters or stir vigorously. Transfer to serving dish and garnish with chopped chives, if desired.

Yield: 8 servings.



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