Skillet Corn Bread

Name: Skillet Corn Bread
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings.
Cuisine: Cajun Bread Recipes, Cajun Recipes, Cajun Vegetarian Recipes
Ingredients: 1/4 cup all-purpose flour; 1/4 cup cornmeal; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 large egg, room temperature; 1/4 cup 2% milk; 4 teaspoons vegetable oil, divided

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.

Ingredients

1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/4 cup 2% milk
4 teaspoons vegetable oil, divided

Directions

In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk 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.

Skillet Corn Bread Tips

Do you have to use a cast-iron skillet for this recipe?

This particular recipe works best baked on the stove in a skillet. If you don't have cast iron, use your favorite large frying pan.

How do you spice up cornbread?

You can add spice and flavor to cornbread by adding diced jalapenos to the batter, a sprinkling of red pepper flakes or any of your favorite herbs. Cornbread is a great canvas for experimentation.

How do you store cornbread?

You can store cornbread in an airtight container for up to three days or stash it in the freezer for up to three months. You can revive frozen cornbread with a short stay in a 350ºF oven.