Skillet Cornbread (Yankee Style)
You don't really need to buy corn mix in a box. Making your own, from scratch, is super easy and doesn't require yeast! Baking the cornbread in a cast iron skillet is idea, because you get that nice crust on the outside. If you don't own a cast iron skillet, no worries. Just bake them as muffins or in a square pan. Unlike true Southern style cornbread, this one uses sugar. Slathered with butter and honey, it's perfect!
Servings 12
Calories 239kcal
Ingredients
- 2/3 cup sugar
- 1/3 cup butter softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/4 cup cornmeal
- 1 1/3 cup milk I used1% milk
Instructions
- Preheat oven to 400°F. Lightly grease 10 1/2-inch cast-iron skillet and place in oven while it is preheating.
- In a large bowl, cream together sugar, butter, salt, & vanilla.
- Stir in eggs and mix well.
- In a separate medium bowl, mix together flour, baking powder, & cornmeal.
- Alternately stir flour mixture & milk into egg mixture and beat until well-blended.
- Bake in preheated cast-iron skillet for 20 minutes or until toothpick comes out clean.
- Serve warm with butter & honey.