Easy, quick cornbread made in a skillet. A perfect side dish for almost any meal.
Servings: 10 servings
- 1/4 cup corn oil plus 2 tsp
- 2 cups self-rising stone ground corn meal
- 1/4 cup sugar
- 1 egg beaten
- 1 1/2 cups buttermilk or use regular milk and substitute 1 1/2 tbsp milk for 1 1/2 tbsp white vinegar and let sit for 5 minutes
Preheat oven to 450 degrees.
In a heat proof bowl, mix together corn meal, sugar, and egg.
Pour oil in a cast iron skillet (9" round) and place in pre-heated oven for 1 minute.
Pour oil into corn meal mixture and stir together well.
Use oil to coat entire inside of skillet. You can use a paper towel to spread the oil around that remains, or you may need to add 2 tsp more.
Pour corn meal mixture into skillet.
Bake for 20 minutes, or until top is golden and knife inserted into center of bread comes out clean.
Sodium: 45mg | Calcium: 47mg | Vitamin A: 85IU | Sugar: 7g | Fiber: 3g | Potassium: 195mg | Cholesterol: 20mg | Calories: 224kcal | Saturated Fat: 1g | Fat: 8g | Protein: 5g | Carbohydrates: 31g | Iron: 1.3mg