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Skillet Cornbread
Makes 6 Servings
*1 tsp. canola oil
*1 cup yellow cornmeal
*1 cup flour
*3 tbls. sugar
*2 tsp. baking powder
*1 tsp. baking soda
*1 tsp. salt
*1 cup Monterey Jack jalapeno cheese, grated
*1/2 cup buttermilk
*1 cup creamed corn
*2 large eggs
*4 scallions, chopped, white and light green parts only
*4 tbls. unsalted butter, melted
1Oil a 10-inch cast-iron skillet. Set aside. Preheat oven to 400F degrees.
2Combine cornmeal, flour, sugar, baking powder, baking soda and salt together in a mixing bowl. Stir in cheese.
3Separately, whisk buttermilk, creamed corn, eggs, scallions and butter together. Add to dry ingredients and mix until well blended. Spoon batter into the prepared skillet.
4Bake cornbread about 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool 10 minutes. Slice and serve warm.