EASY SKILLET CORNBREAD
Make and share this Easy Skillet Cornbread recipe from Food.com.
Provided by Ginjalecamino
Categories Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Grease the inside of your 8-inch cast iron skillet and place it in the oven.
- In a medium or large bowl, beat your egg and add milk and oil.
- Stir in sugar, then cornmeal, just until moistened.
- The batter should be lumpy- do not overmix.
- Carefully remove your skillet from the oven and pour in the batter.
- Return to oven.
- Bake for 20-30 minutes.
- The top of your cornbread should be golden-brown and a toothpick inserted in the center will come out clean when the bread is done.
- Serve warm.
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Moe& More
[email protected]I'm not sure what went wrong, but my cornbread turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened. Maybe I didn't measure the ingredients correctly.
dj Skipworth
[email protected]I made this cornbread for a potluck and it was gone in minutes! Everyone loved it. I will definitely be making it again.
Dinu karmokar
[email protected]This skillet cornbread was a hit with my family! They loved the sweet, buttery flavor and the crispy edges. I will definitely be making this again for our next family gathering.
Naila Awan
[email protected]I've made skillet cornbread before, but this recipe was by far the best. The cornbread was moist, flavorful, and had a beautiful golden-brown crust. I will definitely be making this again and again.
omara marvin
[email protected]The texture was off -- too dense. Maybe I added too much flour.
Alpha Khan
[email protected]I'm not a very experienced cook, but I was able to make this cornbread with no problems. The instructions were clear and easy to follow, and the end result was a delicious, golden-brown cornbread.
Anita Bett
[email protected]This skillet cornbread was incredibly easy to make, and it turned out perfectly! The texture was moist and fluffy, and the flavor was delicious. I will definitely be making this again.