Skillet Cornbread

comments (3) October 16th, 2009

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cookinwithherbs susan belsinger, contributor
thumbs up 2 users recommend

Skillet cornbread with crispy crust.Click To Enlarge

Skillet cornbread with crispy crust.

Photo: Susan Belsinger

1/2 cup unbleached white flour
1 cup cornmeal, preferably stone-ground
3/4 cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk or 2% fat milk
2 extra-large eggs
1/2 cup melted butter or vegetable oil
2 tablespoons sorghum

This savory cornbread is hearty and rich and cake-like and full of flavor. Sometimes I add a tablespoon or two of fresh chopped sage, oregano or marjoram. This is a great accompaniment to baked beans and coleslaw.

Serves 8

Preheat the oven to 375 º F.  Rub a 10-inch iron skillet with oil and preheat it for 5 minutes or so.

Combine the flour, cornmeal, whole-wheat flour, baking powder, and salt in a large bowl and blend well.

Combine the milk, eggs, oil, and sorghum in another bowl, and whisk them for 1 minute.     
Add the liquid ingredients to the dry ingredients stir until just mixed. Remove skillet from oven with hot pads and pour the batter into the oiled skillet and place in a hot oven.

Bake for about 35 to 40 minutes or until a cake tester inserted in the center comes out clean. Let the corn bread cool in the skillet for 5 to 10 minutes before cutting and serving. Pass the sorghum!

More Reading
Sorghum and the Making of Sweet Syrup

posted in: sorghum, cornbread

Comments (3)

Arthurbrown writes: Thumbs up very nice
Posted: 5:05 am on February 17th
aronspencer writes: and also without it
Posted: 6:27 am on February 16th
aronspencer writes: Looks yummy with bottle of beer
Posted: 6:27 am on February 16th
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