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Skillet White Cornbread (P, TNT)
Source: Empire Kosher Chicken Cookbook
Serves: 4-6

1-1/4 cups of white cornmeal
3/4 cup of all-purpose unbleached flour
2 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 eggs
3 tablespoons vegetable oil
1 cup apple juice
1 cup fresh white corn kernels, cut off cob or frozen kernels

Preheat the oven to 425°F.

Place a 9" cast-iron skillet in the oven and let it heat while making the batter.

In a large bowl, combine the cornmeal, flour, baking powder, sugar and salt.

In a small bowl, beat the eggs with the oil and the apple juice until well blended. Add the egg mixture to the dry ingredients and stir in the corn.

Pour a little vegetable oil in the preheated skillet and swirl to coat it. Spoon in the batter and bake until golden on top, about 25 minutes. To serve, cut into wedges.

Poster's Notes: I made this for Thanksgiving in 2 small loaf pans.

Variation: Cornbread with Herbs

Prepare the batter as above and add 2 tablespoons chopped red onion and 1 tablespoon chopped fresh dill when adding the corn kernels. Proceed as directed.

Posted by Omi Cantor

Nutritional Info Per Serving: N/A