Skillet cornbread (ee)
1 Round loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1½ | cup | Corn kernels, scraped fresh from cob |
| 1 | cup | Flour |
| 1 | cup | Cornmeal |
| 4 | tablespoons | Sugar |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 2 | Eggs | |
| 1 | cup | Milk |
| ⅔ | cup | Oil |
Directions
Recipe by: ESSENCE OF EMERIL SHOW#EE2150 Preheat oven to 425 degrees F. In a small sautJ pan heat 1 teaspoon of butter, add corn kernels and cook for 2 minutes. In a mixing bowl combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine eggs, milk, oil, and corn kernels. Add to flour mixture and stir until just smooth. In an 8-inch cast iron skillet melt remaining butter over medium heat. When butter begins to foam, pour in batter and place pan in oven. Bake for 20 to 25 miuntes until skewer inserted in center comes out clean.