Down-Home CornbreadSubmitted by: TABBYKAT75
IntroductionThis is one of my favorite recipes for skillet cornbread, Southern-style. It's a tradition for many with chili, pinto beans, soups, greens, and other delicious Southern meals. This is one of my favorite recipes for skillet cornbread, Southern-style. It's a tradition for many with chili, pinto beans, soups, greens, and other delicious Southern meals.
nonstick cooking spray
1/2 cup flour
1 1/2 cups cornmeal
1 teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
3 large eggs,room temperature
1 1/4 cups low-fat milk,room temperature
8 tablespoons (one stick) unsalted butter, melted
2. Sift the flour, cornmeal, salt, sugar and baking powder together in a mixing bowl. (This can be done the night before and kept covered on the counter.)
3. Stir in the eggs, milk and butter with a wooden spoon until the dry ingredients are just moistened. Do not overmix.
4. Pour into the skillet and bake until golden brown around the edges, about 15 minutes. The cornbread is done when a small knife inserted in the center comes out dry. Best when served warm from the oven
1 slice = 1/12 of cornbread
Number of Servings: 12
Recipe submitted by SparkPeople user TABBYKAT75.