Skillet Corn Bread
Recipe from
Better Homes and Gardens
Let some honey-butter melt on the cornbread. Pass the remaining honey-butter to spread.
Servings:
8 servings
Prep Time:
15 mins
Total Time:
35 mins
Ingredients
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1 tablespoonbuttersee savings
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1 tablespooncooking oilsee savings
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1 cupall-purpose floursee savings
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1 cupcornmealsee savings
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2 tablespoonssugarsee savings
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1 tablespoonbaking powdersee savings
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1 teaspooncracked black peppersee savings
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1/2 teaspoonsaltsee savings
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1 cupmilksee savings
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1/4 cupcooking oil or shortening, meltedsee savings
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2eggs, slightly beatensee savings
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1/2 cupmargarine or butter, softened (optional)see savings
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2 tablespoonshoney (optional)see savings
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Directions
1.
Preheat oven to 425 degrees F. Place 1 tablespoon each of butter and oil in a large ovenproof or cast-iron skillet. Preheat in oven for 5 minutes; do not heat longer or mixture may burn.
2.
In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, 1/2 teaspoon of the cracked black pepper, and salt. Make a well in the center of the dry mixture; set aside.
3.
In another bowl blend together the milk, the 1/4 cup cooking oil or melted shortening, and the eggs. Add egg mixture all at once to dry mixture. Stir just until moistened. (The batter will be slightly lumpy.)
4.
Spoon batter into the prepared pan and spread with spoon. Sprinkle with remaining 1/2 teaspoon cracked black pepper. Bake 20 minutes or until a toothpick inserted near the center comes out clean.
5.
Meanwhile, if desired, in a medium bowl beat the 1/2 cup softened butter with an electric mixer for 30 seconds on medium speed. Add honey; beat on high speed for 1 minute more or until fluffy. To serve, immediately place a dollop of honey butter in the center of the hot corn bread; pass remaining honey butter. Makes 8 servings.
Nutrition information
Per serving: Calories 252, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 30 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin A 5%, Vitamin C 1%, Calcium 7%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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