Skillet Cornbread




I've pared this recipe down, so that it will make enough for two.


1/4 cup flour

1/4 cup corn meal

1/2 tsp. baking powder

1/4 tsp. salt

1 egg

1/4 cup milk

4 tsp. vegetable oil, divided



Combine dry ingredients in a bowl. In a separate bowl, beat egg, add milk, beat; add 3 teaspoons vegetable oil and beat well. Mix in the dry ingredients. Heat 1 teaspoon of oil in an 8" skillet over low heat. Pour in the batter; cover and cook 4-5 minutes. Turn and cook until golden brown (approximately 4-5 minutes). Cut into wedges and serve hot.


Click here to view the Bluegrass Breakdown column in which this recipe appeared.


Click here to return to J.D.'s Kitchen Home Page.



Copyright © 2002 - 2010 California Bluegrass Association. All rights reserved.
Comments? Questions? Please email rickcornish7777@gmail.com