SIDES/REGULAR/GFCF/VEGETARIAN
Skillet Southern Cornbread
Ready in 30 minutes
Makes 4 servings
Calories 532
Ingredients
½ cup Yellow Corn Meal
1 cup all-purpose flour
¼ cup + 3 tablespoon sugar
1 teaspoon salt
2 ½ teaspoons baking powder
¼ cup +2 tablespoons oil
½ cup milk
2 eggs
1 gallon freezer bag
Preparation Instructions
Preheat the oven to 375°F. Pour the oil into an 8-inch cast-iron skillet and place it in the oven to heat.
Combine flour, sugar, salt and baking powder in a mixing bowl.
In a medium bowl, whisk together oil, eggs, and milk until well blended.
Using a wire whip, add wet ingredients to the dry ingredients until batter is uniform. The batter will be slightly lumpy.
Carefully remove the skillet from the oven and add the batter to the skillet. ( Or, pour batter into a greased 9×9 pan.)
Immediately return the skillet to the oven and bake for and bake for 24-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven.
Cover the skillet with a plate and flip the cornbread onto the plate. Cut into wedges.
Serve warm or allow to cool and wrap in plastic wrap before placing in a freezer bag and freezing until needed.