Skillet Cornbread
This recipe can also be baked in a glass or metal baking pan, but if you have a cast-iron skillet, this is the best way to make it. Fresh, canned, or frozen corn may be used. For a spicy version, add minced, canned chipotle or green chiles.
December 20, 2009
What you need:
- 1-1/4 cups cornmeal
- 1 cup all-purpose fl our
- 2-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup soymilk
- 3 tablespoons maple syrup
- 1 cup cooked corn kernels
- 1/4 cup corn oil
- 1 canned chipotle chiles, chopped
What you do:
- Preheat oven to 400 degrees. In a large bowl, combine the cornmeal, flour, baking powder, and salt, and set aside. In a separate bowl, combine the soymilk, maple syrup, corn and oil.
- Heat a well-oiled cast-iron skillet over medium heat until hot. While the skillet is heating, add the wet ingredients into the dry ingredients and mix well with a few quick strokes. Transfer the batter into the hot skillet and bake until golden brown and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Serve hot or warm.
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