Quick Bread

Skillet Cornbread

rpic_20170424173057_lg

Prep Time: 15 Minutes

Total Time: 35 Minutes

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Ingredients

  • 1 C. all-purpose flour
  • 3/4 C. yellow cornmeal
  • 2 tsp. Rumford® Baking Powder
  • 2 Tbsp. granulated sugar
  • 1 tsp. salt
  • 1 C. skim milk
  • 2 Tbsp. Crisco® Pure Vegetable Oil
  • 1 lg. egg, lightly beaten

Directions

  1. Spray 10-inch cast iron skillet with a nonstick cooking spray like Baker’s Joy®.
  2. Place skillet in a 425°F oven for 4 minutes or until hot.
  3. Combine flour, cornmeal baking powder, sugar and salt in a large bowl; make a well in center of mixture.
  4.  Combine milk, oil and eggs; stir well. Add to dry ingredients, stirring just until moistened. Spoon batter into preheated skillet.
  5. Bake for 20 minutes or until lightly browned. Makes 8 servings. Recipe by Karen Mitchell-Wilcher.

 

Skillet Cornbread

rpic_20170424173057_lg

Prep Time: 15 Minutes

Total Time: 35 Minutes

Ingredients

  • 1 C. all-purpose flour
  • 3/4 C. yellow cornmeal
  • 2 tsp. Rumford® Baking Powder
  • 2 Tbsp. granulated sugar
  • 1 tsp. salt
  • 1 C. skim milk
  • 2 Tbsp. Crisco® Pure Vegetable Oil
  • 1 lg. egg, lightly beaten

Directions

  1. Spray 10-inch cast iron skillet with a nonstick cooking spray like Baker’s Joy®.
  2. Place skillet in a 425°F oven for 4 minutes or until hot.
  3. Combine flour, cornmeal baking powder, sugar and salt in a large bowl; make a well in center of mixture.
  4.  Combine milk, oil and eggs; stir well. Add to dry ingredients, stirring just until moistened. Spoon batter into preheated skillet.
  5. Bake for 20 minutes or until lightly browned. Makes 8 servings. Recipe by Karen Mitchell-Wilcher.

 

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