Fresh Skillet Corn Bread
Serve this hearty corn bread warm from the oven.
1 tablespoon butter
1 tablespoon cooking oil
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper (optional)
¼ cup cooking oil
2 eggs, slightly beaten
LACTAID® Reduced Fat 2% Lactose-Free Milk
- Preheat oven to 425 degrees F. Place 1 tablespoon each of butter and oil in a large ovenproof or cast-iron skillet. Preheat skillet in oven for 5 minutes.
- In a large mixing bowl stir together the flour, cornmeal, sugar, baking powder, salt, and, pepper, if desired. Make a well in the center of the flour mixture; set aside.
- In a medium bowl stir together the LACTAID® Reduced Fat 2% Lactose-Free Milk, the ¼ cup cooking oil, and the eggs. Add egg mixture all at once to flour mixture. Stir just until moistened. (The batter will be slightly lumpy.)
- Carefully spoon batter into the prepared hot skillet and spread with spoon. Bake about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.
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