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Cornbread, Skillet (P, TNT)
Source: Self
Serves: 4-6

1-1/4 cups yellow cornmeal
3/4 cup white all-purpose flour
2-1/2 tsp. baking powder
Pinch of sugar
1/2 tsp. salt
2 eggs
3 tbsp. vegetable, corn, or canola oil
2 tsp. lemon juice
3/4 cup water

Lightly oil a 9" cast-iron skillet or two cast-iron 7-stick "corn-stick" mold pans. Place in the oven and preheat to 425°F.

Combine cornmeal, flour, baking powder, sugar, and salt in a large bowl and mix well.

Beat together eggs, oil, lemon juice, and water in another bowl. Add to dry ingredients and stir just until the batter comes together.

Pour into skillet or spoon into molds and bake 20 to 25 minutes until firm.

Posted by Michael Rosenstein

Nutritional Info Per Serving: N/A