Skillet Cornbread

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Corn bread is a quick bread made using cornmeal. This quick bread is a slightly sweet American bread made using cornmeal and is a great accompaniment for chili and stews. Try adding some fresh herbs for a slightly different flavour.
12 servings
1 tablespoon Mazola® Corn Oil
1 cup all-purpose flour
¾ cup cornmeal, for a more rustic texture try using a coarser cornmeal
1/3 cup white sugar
1 teaspoon salt
3 teaspoons Fleischmann's® Gluten-Free Baking Powder
1 egg
1 cup milk
1/3 cup Mazola® Corn Oil
10” Cast iron skillet

Preheat oven to 400ºF. Grease skillet with 1 tablespoon of oil.

In a large bowl mix together flour, cornmeal, sugar, salt and baking powder. Whisk egg and milk together, add oil. Pour into flour mixture, stir until well combined.

Pour batter into cast iron skillet. Bake for 20 minutes, or until toothpick inserted in the center comes out clean. Cut into 12 wedges, serve warm.

Store leftovers in an airtight container up to 5 days.

Total Time
Bake Time 20-25 minutes
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