Skillet Corn Bread
Recipe from Better Homes and Gardens
Let some honey-butter melt on the cornbread. Pass the remaining honey-butter to spread.
Prep Time: 15 mins
see savings1 tablespoonbutter
see savings1 tablespooncooking oil
see savings1 cupall-purpose flour
see savings1 cupcornmeal
see savings2 tablespoonssugar
see savings1 tablespoonbaking powder
see savings1 teaspooncracked black pepper
see savings1/2 teaspoonsalt
see savings1 cupmilk
see savings1/4 cupcooking oil or shortening, melted
see savings2eggs, slightly beaten
see savings1/2 cupmargarine or butter, softened (optional)
see savings2 tablespoonshoney (optional)
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.)
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.
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.
Per Serving: cal. (kcal) 252, Fat, total (g) 12, chol. (mg) 60, sat. fat (g) 3, carb. (g) 30, fiber (g) 2, pro. (g) 6, vit. A (RE) 52, vit. C (mg) 1, sodium (mg) 340, calcium (mg) 71, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet