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Skillet Corn Bread

Source of Recipe


A Food Obsessed Life, by Michael Lee West






List of Ingredients



• 1 Tbsp butter
  
• 1 Tbsp cooking oil
  
• 1 cup all-purpose flour
  
• 1 cup cornmeal
  
• 2 Tbsp sugar
  
• 1 Tbsp baking powder
  
• 1 tsp cracked black pepper
  
• 1/2 tsp salt
  
• 1 cup milk
  
• 1/4 cup cooking oil or shortening, melted
  
• 2 eggs, slightly beaten
  
• 1/2 cup butter, softened (optional)
  
• 2 Tbsp honey (optional)
  






Instructions



1. Preheat oven to 425 degrees (F). Place 1 tablespoon each of butter and oil in a large oven-proof or cast-iron skillet. Preheat in oven for 5 minutes (not much longer or it will burn).
   
   
2. In a medium mixing bowl, stir together the flour, cornmeal, sugar, baking powder, 1/2 teaspoon of the cracked black pepper, and salt. Make a well in the center of the dry mixture; set aside.
   
   
3. In a separate bowl, blend together the milk, the 1/4 cup cooking oil or melted shortening, and the eggs. Add egg mixture all at once to dry mixture. Stir just until moistened (the batter will be slightly lumpy; ignore lumps that are pea-sized or smaller).
   
   
4. Spoon batter into the prepared pan and spread with spoon. Sprinkle the remaing 1/2 teaspoon pepper over the top. Bake for 20 minutes or until a toothpick inserted near the center comes out clean (a few tiny crumbs are OK, but there should be no batter clinging to the toothpick).
   
   
5. Make honey-butter, if desired: In a medium bowl, beat the 1/2 cup softened butter for 30 seconds on medium speed with an electric mixer. Add the honey; beat on high speed for 1 minute more or until fluffy.
   
   
6. To serve: Place a dollop of honey-butter in the center of the hot corn bread; pass remaining honey-butter.