Tuesday, July 24, 2012

Country Skillet Cornbread

Posted by Lori:

I was looking for a Cracker Barrel "copycat" cornmeal muffin recipe and found this great recipe.  It's not like Cracker Barrel's, but was a great recipe for a different type of cornbread.  My family and I all really enjoyed it!

This recipe would be even better in an iron skillet, but I don't have one. (Need to get one!)  I used a 9 inch round cake pan in place of the iron skillet.

Country Skillet Cornbread

1/2 cup butter (1 stick)
1 1/2 cups buttermilk
2 medium eggs (I used large eggs, but discarded some of it to make it like medium eggs)
1/3 cup sugar
1 teaspoon salt
1 cup yellow cornmeal
1 cup flour
1 teaspoon baking soda
Preheat oven to 400 degrees.  Place stick of butter in iron skillet or 9" pan.  Place pan in oven allowing the butter to melt and the pan to get heated.
In a large bowl combine the buttermilk, eggs, sugar and salt. Use a whisk to mix it up really well. Pour in the melted margarine, leaving about a tablespoon of it left in the hot pan. Be careful pouring so you don’t get burned. Beat everything up again. Finally add the cornmeal, flour and baking soda. Whisk again until the batter is mostly smooth. Turn the batter into the hot skillet or pan, on top of the little bit of margarine you saved in it. Carefully put the skillet back into the oven. 

Bake the cornbread at 400° for about 25 minutes. It will be golden brown and the edges will pull away from the sides of the pan. Remove the pan from the oven and let it cool a little while before slicing into 8 or 12 wedges.
Pin It Now!

No comments:

Pin It button on image hover