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Skillet Cornbread

Source of Recipe

Heidi


List of Ingredients

Skillet Cornbread

1/4 cup oil
2 cups ground yellow cornmeal
1/2 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
2 eggs, lightly beaten
2 tablespoons melted butter
2 cups corn kernels, fresh, thawed, or drained




Recipe

Preheat the oven to 450°. Pour the vegetable oil into a seasoned
skillet and place in the oven. Heat until the oil is very hot;
remove the pan from the oven and pour off any excess oil. In a
mixing bowl, sift together the cornmeal, flour, sugar, baking
powder, salt, and baking soda. Stir in the buttermilk, eggs, and
butter, stirring until just mixed. Stir in corn kernels. Pour the
batter into the hot skillet and return to the oven. Reduce the
temperature to 400°. Bake until golden brown; a toothpick inserted
into the center will come out clean. Cool cornbread on a wire rack
for 5 minutes. Invert cornbread onto a large plate and cut into
wedges.
Skillet cornbread recipe makes about 8 wedges.