How To Make Crispy Skillet Cornbread
Crispy on the outside and chewy on the inside, this skillet cornbread combines simple ingredients for an easy baked dish that’s ready in just 30 minutes.
Serves:
Ingredients
- 3tbspvegetable oil
- 1½cupsall purpose flour
- ¼cupsugar,plus 2 tbsp
- 2tbspsugar
- 2tbspbaking powder
- 2tspsalt
- 2½cupscornmeal,preferably stone-ground
- 2cupsmilk
- 4large eggs
- 6tbspunsalted butter
Instructions
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Preheat the oven to 425 degrees F. Warm 2 9-inch cast-iron skillets over moderate heat. Add 1½ tablespoons of the oil to each and heat.
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Meanwhile, in a bowl, sift the flour with the sugar, baking powder, and salt. Stir in the cornmeal. Add the milk and eggs and stir lightly. Add the melted butter and stir just until blended.
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Scrape the batter into the hot skillets; the oil should bubble. Transfer the skillets to the oven and bake the cornbreads for about 18 minutes, or until the centers spring back when gently pressed. Turn the cornbreads out onto a rack to cool.
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Serve and enjoy.
Nutrition
- Calories: 2002.46kcal
- Fat: 77.35g
- Saturated Fat: 31.50g
- Trans Fat: 1.60g
- Monounsaturated Fat: 30.56g
- Polyunsaturated Fat: 9.29g
- Carbohydrates: 280.74g
- Fiber: 10.21g
- Sugar: 53.56g
- Protein: 44.26g
- Cholesterol: 487.99mg
- Sodium: 1741.55mg
- Calcium: 1378.74mg
- Potassium: 850.81mg
- Iron: 16.32mg
- Vitamin A: 585.21µg
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