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Skillet Corn Bread Using Stone Ground Cornmeal

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  Vegetable oil 1 1⁄2 Tablespoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Sugar 3 Tablespoon
  Baking powder 1 Tablespoon
  Salt 1 Teaspoon
  Cornmeal 1 1⁄4 Cup (20 tbs), preferably stone-ground
  Milk 1 Cup (16 tbs)
  Eggs 2 Large, lightly beaten
  Unsalted butter 3 Tablespoon, melted

1. Preheat the oven to 425° Warm a 9-inch cast-iron skillet over moderate heat. Add the oil and heat.
2. Meanwhile, in a bowl, sift the flour with the sugar, baking powder and salt. Stir in the cornmeal. Add the milk and eggs and stir lightly. Add the butter and stir just until blended. Scrape the batter into the hot skillet; the oil should bubble. Transfer to the oven and bake for about 18 minutes, or until the center springs back when gently pressed. Turn the corn bread out onto a rack to cool.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2047 Calories from Fat 743

% Daily Value*

Total Fat 84 g129.8%

Saturated Fat 34.5 g172.5%

Trans Fat 0 g

Cholesterol 542.3 mg180.8%

Sodium 3429.1 mg142.9%

Total Carbohydrates 287 g95.5%

Dietary Fiber 17.2 g68.7%

Sugars 59.2 g

Protein 46 g92.4%

Vitamin A 37% Vitamin C

Calcium 145.1% Iron 82.6%

*Based on a 2000 Calorie diet

Skillet Corn Bread Using Stone Ground Cornmeal Recipe