Soft Skillet Cornbread

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Cornbread is one of the oldest American dishes on the books because of the great significance corn had in the new frontier. Native Americans taught European settlers got to cultivate, process, distill and cook with corn which started America's phenomenal rise to one of the world's most powerful superpowers.

 
Yield: 8-10
Author: Bea Padilla
https://www.youtube.com/watch?v=FXV4qGGqONk
Soft Skillet Cornbread

Soft Skillet Cornbread

Cook time: 25 MinTotal time: 25 Min
A perfect side dish, this soft skillet cornbread is wonderfully light, crumbly, and beautifully golden with a distinct, grainy texture and flavor that can be sweet or plain.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ⅔ cup granulated sugar
  • 1 tsp salt
  • 3 ½ tsp baking powder
  • ⅓ cup neutral oil or melted butter
  • 1 large egg
  • 1 cup milk

Instructions

  1. Grease a 9-inch round cake pan or cast iron skillet. Set aside. Preheat the oven to 400 F.
  2. In a medium mixing bowl, combine and whisk together the flour, cornmeal, sugar, salt, and baking powder.
  3. In the center of the dry ingredients, make a well. Add in the oil or butter, milk, and egg. Stir until a it comes together and only a few lumps are left.
  4. Pour batter into the prepared pan/ skillet. Bake until deep golden brown in color and a toothpick inserted comes out clean, about 20 to 25 minutes.
  5. Remove from oven and serve hot!

Nutrition Facts

Calories

293.5

Fat

10.61

Sat. Fat

5.86

Carbs

45.05

Fiber

2.29

Net carbs

42.75

Sugar

18.48

Protein

5.44

Sodium

586.56

Cholesterol

47.25
 
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