Black Skillet Cornbread
Try this Black Skillet Cornbread recipe, or contribute your own. "Bake" and "Meatless" are two of the tags cooks chose for Black Skillet Cornbread."I made a modified version of this recipe, without cheese and corn, and with three fresh jalapenos. There was too much heat, and it would have been much better with corn added. Next time I'll follow the recipe, I'm sure it will be awesome." - Voura
Yield: 8 Ready in 45 minutes
36 people trying soon
Black Skillet Cornbread Preparation
Preheat oven to 375 degrees. Grease a 9 - 10-inch cast iron skillet or a 9-inch square pan.
In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. In a liquid 2 cup measure or a small bowl, mix together the egg and the buttermilk. Stir buttermilk mixture into dry ingredients. Add corn, 2/3 cup Cheddar cheese and minced Jalapenos. Stir in melted butter and mix gently. Pour batter into prepared pan and top with remaining cheddar cheese.
Bake for 20-25 minutes or until broken down and an inserted knife comes out clean.
Let cool for 5 minutes and remove from pan to a cooling rack.
Serve it in the pan for a traditional flair
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