Skillet Corn Bread Recipe
Skillet Corn Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This skillet bread looks like a puffy pancake but has the easy-to-cut texture of conventional corn bread. It complements everything from chicken to chili. Kathy Teela of Tucson, Arizona submitted this yummy recipe.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 a small bowl, combine the flour, cornmeal, baking powder and salt. In another small bowl, beat the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened.
Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown. Yield: 4 servings.
Originally published as Skillet Corn Bread in Taste of Home December/January 2003, p22

Nutritional Facts

1 piece: 127 calories, 6g fat (1g saturated fat), 54mg cholesterol, 222mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 4g protein.

  • 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
  1. In a small bowl, combine the flour, cornmeal, baking powder and salt. In another small bowl, beat the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened.
  2. Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown. Yield: 4 servings.
Originally published as Skillet Corn Bread in Taste of Home December/January 2003, p22

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get1now User ID: 6435698 86643
Reviewed Feb. 3, 2012

"I added onions and celery like my Mother use to and let the edges get crisp. Wonderful"

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