Lunch: Skillet Corn Bread
This delicious homemade corn bread is baked in an oven-safe skillet -- preferably one that's heavyweight, such as cast iron.
Ingredients
1 c. all-purpose flour
1 c. yellow cornmeal
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
4 tbsp. margarine or butter
1 can cream-style corn
1 large egg
2 oz. Monterey Jack cheese with jalapeño chiles
Instructions
Preheat oven to 400 degrees F. Grease 10-inch skillet with oven-safe handle.
In large bowl, mix flour, cornmeal, sugar, baking powder, salt, and black pepper. With pastry blender or 2 knives used scissor-fashion, cut in margarine or butter until mixture resembles fine crumbs. With fork, stir corn, egg, and cheese into flour mixture just until blended (batter will be very stiff).
Place greased skillet in oven; preheat pan 5 minutes (to help brown bottom of corn bread). Remove pan from oven; spoon batter into skillet and spread evenly with small metal spatula.
Bake corn bread 15 to 20 minutes, until toothpick inserted in center comes out clean and corn bread is just firm to the touch. Cut into 8 wedges and serve warm.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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