Skillet Cornbread
Yield: 10-12 slices
 
Ingredients
  • 4 tablespoons + 2 tablespoons unsalted butter, softened and separated
  • 4 large eggs
  • 1 Tblsp canola oil
  • 1 ½ cup buttermilk
  • 4 oz Monterey Jack Cheese (grated)
  • 2 cups corn kernels (frozen – completely thawed)
  • 1 cup all-purpose flour
  • 1 ½ cups corn meal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 tsp salt
  • ⅓ cup sugar (depending on how sweet you like it)
Instructions
  1. Cream 4 tablespoons butter in an electric mixer until smooth, Beat in eggs one at a time. Add buttermilk, oil, cheese & corn.
  2. Combine dry ingredients into a medium sized bowl, and stir them into the wet ingredients ⅓ at a time – mix thoroughly, but do not over mix.
  3. Heat 10 inch cast iron skillet on top of stove and melt the remaining 2 tablespoons butter in it. Roll pan to cover bottom and sides. Add cornbread mixture to hot pan and place immediately into oven. Bake at 350F 25-30 minutes or until toothpick inserted into center comes out clean.
Recipe by The Baker Chick at https://www.thebakerchick.com/3-bean-turkey-chili-with-skillet-cornbread/