Skillet-Style Cornbread

Name: Skillet-Style Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 cup cornmeal Corn Flour (Yellow, Enriched); 1 cup Wheat Flour (All-Purpose, Enriched); 1 cup 1% Milk (Low-Fat); 1/4 cup Soybean Oil; 2 large Egg (Whole, Raw); 1 tablespoon Sugars; 2 teaspoons Baking powder; 1/2 teaspoon Salt

Cornmeal and flour cornbread baked in a square pan - 141 calories and 3.5 g protein a piece, twelve pieces.

141kcal per serving

3.5gprotein

18.6gcarbs

5.6gfat

198 mgsodium

Sodium is calculated without salt added to taste.

Per 1 serving of 12 — 1 piece of 12. Estimated; may vary.

Prep10 min

Cook25 min

Total35 min

Makes12 servings

DifficultyMedium

A plain cornmeal-and-flour cornbread baked in an 8×8 dish: twelve pieces at 141 calories and 3.5 g protein each. It belongs on a holiday table both as a bread and as the base you tear up and dry out for dressing the next day.

Stir the wet into the dry until the flour disappears and then stop. Cornbread batter that gets beaten smooth bakes tough and tunnels, and the 425°F oven is hot enough that an over-mixed batter shows it. The sides pulling away from the pan is the doneness cue.

Bake it a day ahead – it is easier to cube for stuffing when it is not fresh, and it frees the oven on the day. As muffins it takes 12 to 15 minutes instead, which makes it a better thing to carry to a potluck than a single square pan.

Ingredients

Amounts below make 12 servings, one serving is 1 piece of 12.

Corn Flour (Yellow, Enriched)1 cup cornmeal (122 g)
Wheat Flour (All-Purpose, Enriched)1 cup (125 g)
Milk (Low-Fat)1 cup 1% (244 g)
Soybean Oil1/4 cup (54 g)
Egg (Whole, Raw)2 large
Sugars1 tablespoon (13 g)
Baking powder2 teaspoons (9 g)
Salt1/2 teaspoon (3.1 g)

Cook’s tips

Stop stirring the moment the flour disappears; a smooth batter bakes into tough, tunnelled cornbread.
Bake it a day ahead if it is going into dressing - day-old cornbread cubes cleanly instead of crumbling.
Store it airtight at room temperature for 2 days, or freeze the pieces wrapped for up to 3 months.
Contains: milk (1% milk), eggs (eggs), wheat (all-purpose flour).
Whole-wheat flour swaps in one for one and raises the fibre; unsweetened soy milk works for a dairy-free version.

Method

Wash your hands and all surfaces before you start.
Preheat the oven to 425°F and lightly grease an 8x8-inch square or 9-inch round dish.
Mix the cornmeal, flour, salt, baking powder and sugar in a large bowl.
Whisk the milk, eggs and oil together in a second bowl.
Add the liquids to the dry ingredients and stir only until combined; do not overmix.
Pour into the dish and bake 20 to 25 minutes, until the top browns and the sides pull away.
Serve warm and store leftovers in an airtight container.

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