Yield: 10 -12 slices
Skillet Cornbread
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
- 1/3 cup sugar, depending on how sweet you like it
Instructions
- Cream 4 tablespoons butter in an electric mixer until smooth, Beat in eggs one at a time. Add buttermilk, oil, cheese & corn.
- Combine dry ingredients into a medium sized bowl, and stir them into the wet ingredients 1/3 at a time – mix thoroughly, but do not over mix.
- 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.
Nutrition Information:
Yield:
10Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g