Skillet Cornbread

Ingredients

• Cornmeal

  Whole-grain, yellow

  ¾ cup or 92g

• Wheat flour

  White, all-purpose, enriched, bleached

  ¾ cup or 94g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  4 tbsp or 50g

• Honey

  4 tbsp or 84g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 ¼ cup or 306g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Corn

  Sweet, yellow, raw

  1 cup or 145g

• Butter

  Unsalted

  8 tbsp or 114g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Preheat your oven to 425°F.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together the melted butter, sugar, and honey. Add the buttermilk and eggs, whisking until combined.
4. Mix the wet ingredients into the dry ingredients until fully combined. Fold in the corn.
5. Place the butter for greasing in a 12-inch oven-safe skillet and heat in the oven for 3-4 minutes until melted.
6. Swirl the melted butter to coat the skillet, then pour in the batter and smooth the top.
7. Bake for 20-25 minutes until the top is lightly browned and a toothpick inserted into the center comes out clean.
8. Serve the cornbread warm.

Similar Foods

• Skillet Cornbread