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Name: Skillet Cornbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tablespoons plus 1/4 cup canola oil; 1 1/2 cups Buttermilk; 1 large Egg; 1 1/4 cups flour; 1 cup yellow cornmeal 11/2 Tbsp sugar; 1 teaspoon Baking soda; 1 teaspoon Baking powder; 1/2 teaspoon Salt; 1/2 cup Fresh or canned corn kernels; 1/3 cup Red onion minced; 1/4 cup cilantro plus sprigs for garnish; for garnish; 2 red or green jalapeno chiles seeded, finely chopped

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INGREDIENTS

2 tablespoons plus 1/4 cup canola oil
1 1/2 cups Buttermilk
1 large Egg
1 1/4 cups flour
1 cup yellow cornmeal 11/2 Tbsp sugar
1 teaspoon Baking soda
1 teaspoon Baking powder
1/2 teaspoon Salt
1/2 cup Fresh or canned corn kernels
1/3 cup Red onion ; minced
1/4 cup cilantro ; plus sprigs for garnish
for ; garnish
2 red or green jalapeno chiles ; seeded, finely chopped

INSTRUCTIONS

Place 2 Tbsp of the oil into a 9-inch cast-iron skillet; place skillet in oven. Heat oven to 425F.

In a bowl, whisk 1/4 cup oil, buttermilk, and egg. In separate bowl, whisk flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir in buttermilk mixture, then remaining ingredients.

Remove hot skillet from oven; scrape in cornmeal batter and level with a spatula. Lightly press a few sprigs cilantro into top of batter. Bake 26 to 28 minutes, or until pick inserted in center comes out clean. Let cool in skillet on wire rack until warm. Cut into thin slices and serve from skillet.

Can be made 1 day ahead, removed from skillet, and wrapped tightly in plastic wrap; reheat in microwave.

NOTES

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Skillet Cornbread

2 tablespoons plus 1/4 cup canola oil
1 1/2 cups Buttermilk
1 large Egg
1 1/4 cups flour
1 cup yellow cornmeal 11/2 Tbsp sugar
1 teaspoon Baking soda
1 teaspoon Baking powder
1/2 teaspoon Salt
1/2 cup Fresh or canned corn kernels
1/3 cup Red onion minced
1/4 cup cilantro plus sprigs for garnish
 for garnish
2 red or green jalapeno chiles seeded, finely chopped

Place 2 Tbsp of the oil into a 9-inch cast-iron skillet; place skillet in oven. Heat oven to 425F.

In a bowl, whisk 1/4 cup oil, buttermilk, and egg. In separate bowl, whisk flour, cornmeal, sugar, baking soda, baking powder, and salt. Stir in buttermilk mixture, then remaining ingredients.

Can be made 1 day ahead, removed from skillet, and wrapped tightly in plastic wrap; reheat in microwave.

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Nutrition

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Serving Size: 1 recipe (696g)
Recipe Makes: 1

Calories: 936
Calories from Fat: 92 (10%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.6g
Cholesterol 226.2mg		70 %
Sodium 2090.4mg		72 %
Potassium 970.2mg		26 %
Total Carbohydrate 169.9g		50 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 163.3g
Protein 38.8g		55 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 936

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