Friday, January 11, 2013

Skillet Cornbread

Had a pot of bean soup cooking away on the stove all day today and thought that a nice skillet of cornbread would be good along side of it. I love things cooked in cast iron skillets especially cornbread!  It turns out nice and crunchy on the edges and moist on the inside.  I like my cornbread on the sweet side, so I add a little brown sugar, honey and regular sugar and it turns out perfect!

Serve it while it's still warm with butter and honey.  MMMmmmmm.


Skillet Cornbread
adapted from Honey Corn Muffins, Baked Explorations

  • ¼ cup (1/2 stick) butter
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup Greek yogurt
  • ¼ cup honey
  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • ¼ cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  1. Melt the butter in a saucepan over low heat.
  2. While the butter melts, whisk together the eggs, milk and honey. Stir in the butter when cool (but still liquid).
  3. In a separate bowl, whisk together the cornmeal, flour, brown sugar, granulated sugar, baking powder, and salt.
  4. Create a well in the center of the dry ingredients, and pour in the wet ingredients.
  5. Stir until just combined.
  6. Preheat oven 400 degrees. Spray 10" skillet with cooking spray and add 1 T butter.  Place in preheated oven until butter melts (3-4 minutes) 
  7. Take skillet out of oven and pour in cornbread batter.  Place in 400 degree oven and bake for 15-20 minutes.

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