- 1 1/4 cups milk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 2 eggs, beaten
- 1/4 cup unsalted butter, melted
- 1 tablespoon vegetable oil
- Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
- Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
- Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
- Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
- Pour batter into the skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
04/11/2017
recipepes.com
Skillet Corn Bread, recipe
PT15M
PT1H
5
455 calories
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