Sweet Skillet Cornbread

Name: Sweet Skillet Cornbread
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 egg; 0.33 cup vegetable oil; 1 cup milk; 0.75 cup sugar; 0.75 teaspoon salt; 1 heaped tablespoon baking powder; 1 cup flour; 1 cup cornmeal; 1 tablespoon unsalted butter

35m

Serves 6

youtube.com

Sweet Skillet Cornbread

youtube.com

35m

Serves 6

Directions

1Preheat your oven to 400°F (204°C).
2Place the 10-inch nonstick skillet in the oven to preheat with it.
3Crack one egg into a mixing bowl.
4Add 1/3 cup of vegetable oil to the egg.
5Whisk the egg and vegetable oil together.
6Add 3/4 cup of sugar to the bowl.
7Add 1 cup of milk to the bowl.
8Whisk the wet ingredients and sugar together until combined.
9Add 1 cup of flour to the mixture.
10Add about 3/4 teaspoon of salt to the mixture.
11Add a heaped tablespoon of baking powder to the mixture.
12Add 1 cup of finely ground cornmeal to the mixture.
13Whisk all ingredients together until just smooth, being careful not to overmix.
14Carefully remove the hot skillet from the oven using a towel.
15Drop about a tablespoon of unsalted butter into the hot skillet.
16Swish the butter around until it's melted.
17Use a paper towel to grease up the sides of the pan and absorb any excess butter.
18Pour the batter into the prepared skillet.
19Return the skillet with the batter to the oven.
20Bake for 20 to 25 minutes.
21Test for doneness by jabbing a skewer or toothpick into the center; if it comes out clean, it is done.
22Remove the cornbread from the oven and let it sit in the pan for a few minutes to solidify.
23Turn the cornbread out onto a plate.
24Then, turn it back out from the plate onto a cooling rack.
25Let the cornbread cool on the rack for a good 10 minutes.
26Slice the cornbread into wedges on a cutting board.
27Serve and enjoy a bite of cornbread.

Ingredients

1 egg
0.33 cup vegetable oil
1 cup milk
0.75 cup sugar
0.75 teaspoon salt
1 heaped tablespoon baking powder
1 cup flour
1 cup cornmeal
1 tablespoon unsalted butter

Equipment

10-inch nonstick skilletovenmixing bowlwhiskpaper towelskewercooling rackplatecutting boardknife

Tips

Preheat the pan with the oven to create a crispy crust.
Do not overmix the batter to avoid a tough bread.
Use unsalted butter for the pan to prevent an overly salty crust.
Be conservative with bake time as cornbread can overcook and dry out quickly; test sooner rather than later.
Let the cornbread sit and solidify for a few minutes after baking before turning it out to prevent it from falling apart.
Turn the cornbread out onto a plate first, then onto a cooling rack, to prevent lines from being pressed into the top.

Sweet Skillet Cornbread

35m

Serves 6

youtube.com

Sweet Skillet Cornbread

youtube.com

35m

Serves 6

Directions

1Preheat your oven to 400°F (204°C).
2Place the 10-inch nonstick skillet in the oven to preheat with it.
3Crack one egg into a mixing bowl.
4Add 1/3 cup of vegetable oil to the egg.
5Whisk the egg and vegetable oil together.
6Add 3/4 cup of sugar to the bowl.
7Add 1 cup of milk to the bowl.
8Whisk the wet ingredients and sugar together until combined.
9Add 1 cup of flour to the mixture.
10Add about 3/4 teaspoon of salt to the mixture.
11Add a heaped tablespoon of baking powder to the mixture.
12Add 1 cup of finely ground cornmeal to the mixture.
13Whisk all ingredients together until just smooth, being careful not to overmix.
14Carefully remove the hot skillet from the oven using a towel.
15Drop about a tablespoon of unsalted butter into the hot skillet.
16Swish the butter around until it's melted.
17Use a paper towel to grease up the sides of the pan and absorb any excess butter.
18Pour the batter into the prepared skillet.
19Return the skillet with the batter to the oven.
20Bake for 20 to 25 minutes.
21Test for doneness by jabbing a skewer or toothpick into the center; if it comes out clean, it is done.
22Remove the cornbread from the oven and let it sit in the pan for a few minutes to solidify.
23Turn the cornbread out onto a plate.
24Then, turn it back out from the plate onto a cooling rack.
25Let the cornbread cool on the rack for a good 10 minutes.
26Slice the cornbread into wedges on a cutting board.
27Serve and enjoy a bite of cornbread.

Ingredients

1 egg
0.33 cup vegetable oil
1 cup milk
0.75 cup sugar
0.75 teaspoon salt
1 heaped tablespoon baking powder
1 cup flour
1 cup cornmeal
1 tablespoon unsalted butter

Equipment

10-inch nonstick skilletovenmixing bowlwhiskpaper towelskewercooling rackplatecutting boardknife

Tips

Preheat the pan with the oven to create a crispy crust.
Do not overmix the batter to avoid a tough bread.
Use unsalted butter for the pan to prevent an overly salty crust.
Be conservative with bake time as cornbread can overcook and dry out quickly; test sooner rather than later.
Let the cornbread sit and solidify for a few minutes after baking before turning it out to prevent it from falling apart.
Turn the cornbread out onto a plate first, then onto a cooling rack, to prevent lines from being pressed into the top.