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Skillet Cornbread

Categories: Breads

Submitted by: Karen Mitchell-Wilcher

This cornbread is made right in a cast iron skillet, the same way it was made over 100 years ago!

Ingredients

  • chopped almonds
  • 1 c. all-purpose flour
  • 3/4 c. yellow corn meal
  • 2 tsp. Rumford Baking Powder
  • 2 tbsp. sugar
  • 1 tsp. salt
  • milk skim
  • 2 tbsp. vegetable oil
  • 1 lg. eggs slightly beaten

Instructions

Spray 10-inch cast iron skillet with vegetable cooking spray. Place skillet in a 425 F oven for 4 minutes or until hot. Combine cornmeal, Rumford Baking Powder, sugar and salt in a large bowl; make a well in center of mixture. Combine milk, oil and eggs; stir well. Add to dry ingredients, stirring just until moistened. Spoon batter into preheated skillet.

Bake at 425 F for 20 minutes or until lightly browned.