Skillet Cornbread (Yankee Style)
For any true Southerners, cover your eyes! This Skillet Cornbread has --gasp-- sugar in it! I make no apologies, since I'm a Northern kinda baker. Forget that box mix! This cornbread is easy to make from scratch. You can have this on the table in 30 minutes! It's moist and so incredibly delicious. (Pssst, it reminds me of Marie Callender cornbread.)
Servings 8
Calories 239kcal
Equipment
- 1 10" oven-proof skillet cast iron is ideal
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
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.
Nutrition
Calories: 239kcal | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 264mg | Potassium: 218mg | Fiber: 2g | Sugar: 13g | Vitamin A: 246IU | Calcium: 83mg | Iron: 1mg