Skillet Baked Cornbread

Fresh cornbread, warm, soft, fragrant, dressed with a pat of butter, offers up the definition of comfort food.  

Prep time:  10 minutes
Cook time:  19 minutes
Serves:  4-6

1 cup corn meal
1 cup whole wheat flour
2 tablespoons sugar or equivalent
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup milk
1/4 cup sour cream
1/4 cup plus 2 tablespoons olive oil, separated
1 cup corn kernels

Preheat oven to 425F.  In a large bowl mix corn meal, flour, sweetener, baking powder, and salt.  Whisk to mix.

In another bowl whisk the egg, then whisk in the milk, sour cream, and 1/4 cup olive oil.  Pour these wet ingredients into the bowl with the dry ingredients, and with a rubber spatula stir to just combine.  Stir in the corn kernels.

Heat the remaining 2 tablespoons olive oil in a 12″ skillet over medium heat until a drop of water dances.  Scrape dough in to the hot skillet, and spread evenly .  Move the skillet to the oven, and cook for 18 minutes or until cooked through (test with a knife or cake tester to make sure it has set).

Serve warm.  Butter makes it better, and a touch of raspberry jam adds decadence.

Tip:  Cornbread is best eaten fresh, it tends to dry out the next day.  So the moral of that story is eat up!

Photo and Recipe by Tod Dimmick

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