Sweet Skillet Cornbread
Directions
- 1Preheat your oven to 400°F (204°C).
- 2Preheat your oven to 400°F (204°C).
- 3Preheat your oven to 400°F (204°C).
- 4Place the 10-inch nonstick skillet in the oven to preheat with it.
- 5Place the 10-inch nonstick skillet in the oven to preheat with it.
- 6Place the 10-inch nonstick skillet in the oven to preheat with it.
- 7Crack one egg into a mixing bowl.
- 8Crack one egg into a mixing bowl.
- 9Crack one egg into a mixing bowl.
- 10Add 1/3 cup of vegetable oil to the egg.
- 11Add 1/3 cup of vegetable oil to the egg.
- 12Add 1/3 cup of vegetable oil to the egg.
- 13Whisk the egg and vegetable oil together.
- 14Whisk the egg and vegetable oil together.
- 15Whisk the egg and vegetable oil together.
- 16Add 3/4 cup of sugar to the bowl.
- 17Add 3/4 cup of sugar to the bowl.
- 18Add 3/4 cup of sugar to the bowl.
- 19Add 1 cup of milk to the bowl.
- 20Add 1 cup of milk to the bowl.
- 21Add 1 cup of milk to the bowl.
- 22Whisk the wet ingredients and sugar together until combined.
- 23Whisk the wet ingredients and sugar together until combined.
- 24Whisk the wet ingredients and sugar together until combined.
- 25Add 1 cup of flour to the mixture.
- 26Add 1 cup of flour to the mixture.
- 27Add 1 cup of flour to the mixture.
- 28Add about 3/4 teaspoon of salt to the mixture.
- 29Add about 3/4 teaspoon of salt to the mixture.
- 30Add about 3/4 teaspoon of salt to the mixture.
- 31Add a heaped tablespoon of baking powder to the mixture.
- 32Add a heaped tablespoon of baking powder to the mixture.
- 33Add a heaped tablespoon of baking powder to the mixture.
- 34Add 1 cup of finely ground cornmeal to the mixture.
- 35Add 1 cup of finely ground cornmeal to the mixture.
- 36Add 1 cup of finely ground cornmeal to the mixture.
- 37Whisk all ingredients together until just smooth, being careful not to overmix.
- 38Whisk all ingredients together until just smooth, being careful not to overmix.
- 39Whisk all ingredients together until just smooth, being careful not to overmix.
- 40Carefully remove the hot skillet from the oven using a towel.
- 41Carefully remove the hot skillet from the oven using a towel.
- 42Carefully remove the hot skillet from the oven using a towel.
- 43Drop about a tablespoon of unsalted butter into the hot skillet.
- 44Drop about a tablespoon of unsalted butter into the hot skillet.
- 45Drop about a tablespoon of unsalted butter into the hot skillet.
- 46Swish the butter around until it's melted.
- 47Swish the butter around until it's melted.
- 48Swish the butter around until it's melted.
- 49Use a paper towel to grease up the sides of the pan and absorb any excess butter.
- 50Use a paper towel to grease up the sides of the pan and absorb any excess butter.
- 51Use a paper towel to grease up the sides of the pan and absorb any excess butter.
- 52Pour the batter into the prepared skillet.
- 53Pour the batter into the prepared skillet.
- 54Pour the batter into the prepared skillet.
- 55Return the skillet with the batter to the oven.
- 56Return the skillet with the batter to the oven.
- 57Return the skillet with the batter to the oven.
- 58Bake for 20 to 25 minutes.
- 59Bake for 20 to 25 minutes.
- 60Bake for 20 to 25 minutes.
- 61Test for doneness by jabbing a skewer or toothpick into the center; if it comes out clean, it is done.
- 62Test for doneness by jabbing a skewer or toothpick into the center; if it comes out clean, it is done.
- 63Test for doneness by jabbing a skewer or toothpick into the center; if it comes out clean, it is done.
- 64Remove the cornbread from the oven and let it sit in the pan for a few minutes to solidify.
- 65Remove the cornbread from the oven and let it sit in the pan for a few minutes to solidify.
- 66Remove the cornbread from the oven and let it sit in the pan for a few minutes to solidify.
- 67Turn the cornbread out onto a plate.
- 68Turn the cornbread out onto a plate.
- 69Turn the cornbread out onto a plate.
- 70Then, turn it back out from the plate onto a cooling rack.
- 71Then, turn it back out from the plate onto a cooling rack.
- 72Then, turn it back out from the plate onto a cooling rack.
- 73Let the cornbread cool on the rack for a good 10 minutes.
- 74Let the cornbread cool on the rack for a good 10 minutes.
- 75Let the cornbread cool on the rack for a good 10 minutes.
- 76Slice the cornbread into wedges on a cutting board.
- 77Slice the cornbread into wedges on a cutting board.
- 78Slice the cornbread into wedges on a cutting board.
- 79Serve and enjoy a bite of cornbread.
- 80Serve and enjoy a bite of cornbread.
- 81Serve and enjoy a bite of cornbread.
Ingredients
- 1 egg
- 1 egg
- 1 egg
- 0.33 cup vegetable oil
- 0.33 cup vegetable oil
- 0.33 cup vegetable oil
- 1 cup milk
- 1 cup milk
- 1 cup milk
- 0.75 cup sugar
- 0.75 cup sugar
- 0.75 cup sugar
- 0.75 teaspoon salt
- 0.75 teaspoon salt
- 0.75 teaspoon salt
- 1 heaped tablespoon baking powder
- 1 heaped tablespoon baking powder
- 1 heaped tablespoon baking powder
- 1 cup flour
- 1 cup flour
- 1 cup flour
- 1 cup cornmeal
- 1 cup cornmeal
- 1 cup cornmeal
- 1 tablespoon unsalted butter
- 1 tablespoon unsalted butter
- 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.