Tuesday, November 3, 2009

Skillet Corn Bread Recipe

This is super quick to put together and would go well with Chili Rojo as well as with many other soups, stews, barbecue...and in Corn Bread Stuffing (recipe coming tomorrow). I make this corn bread in a 5 inch cast iron skillet, but an 8 inch baking dish would probably work as well, or even a muffin pan. If I were making muffins, I would not bother melting butter in the cups, just grease them with softened butter.

Skillet Corn Bread

1/2 Cup All Purpose Flour
1/2 Cup Stone-ground Corn Meal
2 tsp Baking Powder
1/8 tsp Salt
1/8 tsp Baking Soda
1/2 Cup plus 2 Tbsp Milk or Buttermilk (I use regular milk when I don't have buttermilk on hand, which is more often than not.)
1 Tbsp Sugar
1 Egg
2 Tbsp Canola Oil
1 Tbsp Butter

Preheat the oven to 375

Mix in a medium bowl the flour, corn meal, baking powder and salt. In another bowl stir the baking soda into the milk or buttermilk, whisk in the sugar, egg, and 2 Tbsp canola oil.

Put the 1 Tbsp butter in your skillet and put the skillet in the oven until the butter melts and begins to sizzle, about 4 minutes. Meanwhile, add the wet ingredients to the dry and combine. Carefully remove the skillet from the oven and turn the pan to coat all side with the butter. Put the batter in the skillet and bake until the top is golden brown, about 20 minutes. Let cool about 5 minutes, then cut into wedges and serve.

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