Skillet Cornbread

From the moment we met, I knew Scotty Skillet was destined for cornbread. Unfortunately, I did not have a functioning of it so I could not help make this dream a reality until now. I have never made cornbread from scratch, or in a skillet for that matter. I knew it would be love at first bite. After thumbing threw several recipes, I finally decided on a combination that sounded like it might work.

1 1/2 cups yellow corn meal

2 TBS all purpose flour

2 TBS whole wheat flour

2 TBS sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 egg

1 3/4 cup buttermilk

2 TBS butter

2 TBS canola oil

1. Pre-heat the oven to 425.
2. Add butter and oil to the skillet and place in the oven for 5 minutes until golden and crackling.
3. Combine dry ingredients and whisk.
4. In a separate bowl whisk together the buttermilk and egg.
5. Stir the wet ingredients into the dry.
6. Pour into the hot skillet,
7. Bake 20-25 until the surface has cracked and your house smells like buttery goodness.

I tried to “healthify” it a bit by using a half white, half wheat flour combination and 2 TBS butter, 2 TBS canola oil instead of 4 TBS of butter. I didn’t notice a significant difference by doing this, however; if I make this again I think I might add another whole egg.
My favorite way to enjoy cornbread: drizzled in real honey . Brings a smile to my face!

Enjoy!

Nora