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Buttermilk Skillet Double Cornbread

Source of Recipe

Ketchum Recipes


List of Ingredients

1 1/4 cups flour
3/4 cup yellow cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 cup milk
1/4 cup corn oil
1 egg
1 15 ounce can whole kernel corn, drained


Recipe

Preheat oven to 400ºF. Coat a 9 or 10-inch cast iron skillet or heavy 9-inch square baking pan with nonstick vegetable spray. Place in oven for 5 minutes to preheat. In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon each salt and freshly ground pepper.

In another bowl, whisk together milk, oil and egg. Add liquid to dry ingredients, along with corn. Stir until all ingredients are moistened and combined. Spoon into prepared and preheated skillet or pan. Bake until cornbread is firm, golden and pulls away from the sides -- 20 or 25 minutes. Let cool slightly, then cut into wedges or squares to serve warm or at room temperature. Makes 8 servings