Skillet Corn Bread Recipe

The best delicious Skillet Corn Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Skillet Corn Bread recipe today!

Hello my friends, this Skillet Corn Bread recipe will not disappoint, I promise! Made with simple ingredients, our Skillet Corn Bread is amazingly delicious, and addictive, everyone will be asking for more Skillet Corn Bread.

What Makes This Skillet Corn Bread Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Skillet Corn Bread.

Ready to make this Skillet Corn Bread Recipe? Let’s do it!

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Ingredients & Directions


2 c All-purpose flour
1 c Yellow cornmeal
6 tb Brown sugar
1/4 ts Salt
4 tb Dried cranberries; finely
-chopped
2 Eggs; lightly beaten
1 1/2 c Milk
6 tb Vegetable oil

In a large bowl, stir together the flour, cornmeal, brown sugar and salt.
Stir in the cranberries. In another bowl, whisk together the eggs, milk and
2 tablespoons of the oil. Pour the egg mixture into the dry ingredients and
stir gently until just combined. Do not over mix.

Place 1 tablespoon of oil into each of two 9 inch skillets. When hot,
scrape half of the batter into each skillet. Cook over low heat until the
corncake has browned on the bottom and bubbles have formed on the surface,
about 5 minutes. Using a large metal spatula, transfer the cakes to dinner
plates. Heat the remaining oil, divided, in both skillets. Gently invert
each cake back into the skillet and cover the pans. Cook until the cakes
spring back when lightly pressed, about 5 minutes longer. Makes 2 – 9 inch
cakes.


Yields
1 servings

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