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26
January
Skillet Cornbread
Skillet Cornbread
Print recipe
You can add a few corn kernels to the mixture at the same time as the wet ingredients for a more interesting texture. Serve with soups, stews, casseroles, chilli, or what ever you fancy.
Ingredients
- 110g Unsalted Butter (melted and cooled)
- 225g Cornmeal
- 375g Plain Flour
- 110g Caster Sugar
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 Large Free-range Eggs
- 480ml Milk (alternatively use half cream/half milk, or buttermilk)
Directions
| 1. | Melt the butter and put to one side to cool |
| 2. | Mix together the flour, cornmeal, salt and baking powder and sugar in a large bowl |
| 3. | In a separate bowl, mix together the milk, eggs and cooled butter |
| 4. | Pour the wet ingredients over the dry ingredients, and stir until just mixed. Do not over mix as this will make it tough |
| 5. | Pour the batter into a 9" square tin, or a warmed skillet, and bake immediately in a pre-heated oven 200°C/400°F/Gas 6 for 25 minutes until golden brown and springy |
| 6. | Place the baking tin on a cooling rack, and cut once cooled |
