Classic Skillet Cornbread Recipe

Name: Classic Skillet Cornbread Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 cup Cornmeal (1 cup yellow cornmeal); 1 cup All-Purpose Flour (1 cup all purpose flour); 1 tsp Kosher Salt (1 teaspoon Morton Coarse Kosher Salt); 1 tbsp Baking Powder (1 tablespoon baking powder); ½ tsp Bicarbonate of Soda (1/2 teaspoon baking soda); 3 pieces Egg (3 large eggs); 3 tbsp Honey (3 tablespoons honey); ¾ cup Sour Cream (3/4 cup sour cream); 4 tbsp Unsalted Butter (4 tablespoons butter, melted (it doesn't matter if it is salted or unsalted)); ¼ cup Corn Kernels (1/4 cup sweet corn kernels); ¼ cup Bell Pepper (1/4 cup sweet bell pepper, chopped into 1/4" chunks); 1 tbsp Butter (1 tablespoon butter to grease the pan)

Classic Skillet Cornbread Recipe - Bread,Dinner,Lunch,Side Dish (American)

45 minAmerican

Servings8

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Pescatarian
Halal

Steps

1Fire up. Pre-heat the oven or grill to 400°F (204°C) and put the skillet on the rack to preheat it.
2Prep. In a bowl, mix together the dry ingredients: Cornmeal, flour, salt, baking powder, and baking soda.
3In another bowl, whisk the eggs lightly. Then add the honey and whisk for about 30 seconds. Then add the the sour cream, whisk, melted butter, and whisk until smooth. Pour the wet ingredients into the dry ingredients. Gently stir until everything is mixed, only about 30 seconds. The batter will be lumpy. That's what you want. Now add the corn, red pepper, any other add-ins, and stir gently until they are evenly distributed. It is important that you do not overmix.
4Cook. Take the skillet out of the oven and add the remaining tablespoon of butter. Roll the butter around as it melts coating the inside of the pan, including the sides. Yes, I know that's a lot of butter. You will thank me later. You'll be tempted, but you won't need more. Work quickly so the pan doesn't cool.
5Pour in the batter, level it more or less. Place in the hot oven. Work quickly.
6Cook until the top is golden and a wooden toothpick inserted in the center comes out dry, about 20 minutes. Keep an eye on it to make sure the edges don't burn.
7Serve. Cool for about 10 minutes and serve.