Recipe Makeover: Skillet Cornbread

Skillet Cornbread with Honey Butter

Here’s a reliable skillet cornbread recipe makeover.  It has olive oil instead of shortening, which gives a richness of flavor in addition to moisture.   Use this for stuffing, or just eat it right out of the pan once adequately cooled!

Updated Skillet Cornbread

  • Servings: 8-10
  • Print

Hands-On Time: 10 minutes

Special Equipment: 8″ cast iron skillet or 8″ baking pan.

Ingredients:

  • 1 Cup Cornmeal
  • 1/2 Cup Flour
  • 1 Tsp Salt
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Cup Maple or Brown Sugar
  • 1/4 Cup Olive Oil
  • 1 & 1/2 Cups Buttermilk
  • 1 Tbsp Butter

Steps:

  • Preheat oven to 400 Degrees F.
  • Combine cornmeal – baking soda in a mixing bowl and whisk to incorporate.
  • Add sugar, oil and buttermilk and stir gently until completely incorporated.  Batter will seem very liquid-y.
  • Set the skillet over low heat and add the butter.  Swirl it around to coat the entire pan as it melts.
  • Pour the batter into the prepared skillet – the batter will go right to the brim – and bake for 20-25 minutes.
  • Cool on a wire rack or trivet at least 15 minutes before serving.

Skillet Cornbread

 

 

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