Skillet Corn Bread

Depending on where in the country you live, you know there are corn bread “wars”.  Should the bread be soft and cakey or drier and crispy or should it be unadorned (plain) or have all kinds of add-ins such as cheese or jalapenos?   This recipe is the best of both worlds.  It is baked in a cast iron skillet (or pan if you wish), which provides the crispy outside, but it has a moist interior.  I’ve added corn kernels and jalapenos to mine, but you can make it unadorned or add-in whatever you like.

Whisk in bowl, allow to rest for 10 minutes:
1  1/2 cups Cornmeal
1  1/2 cups Half and Half
Add and beat:
2 Eggs
1/2 cup Butter, melted
1/3 cup Sugar
Stir in:
1  1/2 cups AP Flour
1  1/2 Tabl. Baking Powder
1  1/2 tsp. Salt
Stir in:
1 cup frozen corn
1/2  Jalapeno, finely diced

Heat a 10″ skillet on top of oven.  Pour in 2 Tabl. vegetable oil and then the batter.    Bake in 350 degree oven for 20 minutes or until toothpick comes out clean.

If you wish, bake in 10″ square pan.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 20, 2010, in Breads, Recipes and tagged , , , . Bookmark the permalink. Leave a comment.

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