How To Make Skillet Corn Bread with Corn Relish
Corn bread made in a skillet and loaded with corn relish is slightly sweet yet savory, and great for pairing with your favorite fresh salad.
Serves:
Ingredients
- 1stickunsalted butter
- 1½cupsall purpose flour
- ¾cupcornmeal,stone-ground, yellow or white
- 1tbspbaking powder
- 1tbspsugar
- 2tspkosher salt
- 2large eggs
- 1¼cupsmilk
- 1½cupsCorn Relish with Roasted Peppers,well-drained
Instructions
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Preheat the oven to 425 degrees F. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter. In a large bowl, whisk the flour with the cornmeal, baking powder, sugar, and salt.
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In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended.
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Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.
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Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean.
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Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.
Nutrition
- Calories: 197.46kcal
- Fat: 9.61g
- Saturated Fat: 5.62g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.54g
- Polyunsaturated Fat: 0.66g
- Carbohydrates: 23.45g
- Fiber: 1.01g
- Sugar: 3.30g
- Protein: 4.40g
- Cholesterol: 53.79mg
- Sodium: 203.88mg
- Calcium: 124.56mg
- Potassium: 106.07mg
- Iron: 1.52mg
- Vitamin A: 115.32µg
- Vitamin C: 28.86mg
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