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Skillet Cornbread

TOTAL TIME: Prep/Total Time: 15 min. YIELD: 6 servings.
This skillet cornbread looks like a puffy pancake but has the easy-to-cut texture of conventional cornbread. It complements everything from chicken to chili. —Kathy Teela, Tucson, Arizona

Ingredients

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

Directions

  • 1. 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.
  • 2. Heat remaining 1 teaspoon 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.

Nutrition Facts

1 piece: 87 calories, 4g fat (1g saturated fat), 32mg cholesterol, 156mg sodium, 10g carbohydrate (1g sugars, 0 fiber), 2g protein.

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