Skillet Corn Bread Recipe
Have you experienced the joy of this Skillet Corn Bread recipe, yet? It is always prepared with Vegetable as the key ingredient. This Skillet Corn Bread as a Breakfast is a winner! Once you try out this Skillet Corn Bread recipe, don't forget to inform me what you think about it .
Ingredients
1 12-ounce can vacuum-packed golden kernel corn with sweet peppers
4 tablespoons butter or margarine or butter-flavor shortening
2/3 cup milk
1 egg
1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
Directions
1. Drain corn, reserving liquid. Measure 1/2 cup corn; set aside.
2. In 10-inch skillet over low heat, melt butter or margarine. Spoon 2 tablespoons melted butter or margarine into medium-sized bowl; stir in milk, egg, and remaining corn with its reserved liquid.
3. In large bowl, with fork or spoon, mix cornmeal, flour, sugar, baking powder, and salt. Stir milk mixture into cornmeal mixture just until cornmeal mixture is moistened (batter will be lumpy).
4. Into remaining 2 tablespoons melted butter or margarine in skillet, evenly spoon batter; sprinkle reserved corn on top. Cover skillet; over low heat, cook 25 to 30 minutes until toothpick inserted in center comes out clean. Cut corn bread into 8 wedges; serve warm. Or cool wedges on wire rack to serve later; reheat if desired.
2. In 10-inch skillet over low heat, melt butter or margarine. Spoon 2 tablespoons melted butter or margarine into medium-sized bowl; stir in milk, egg, and remaining corn with its reserved liquid.
3. In large bowl, with fork or spoon, mix cornmeal, flour, sugar, baking powder, and salt. Stir milk mixture into cornmeal mixture just until cornmeal mixture is moistened (batter will be lumpy).
4. Into remaining 2 tablespoons melted butter or margarine in skillet, evenly spoon batter; sprinkle reserved corn on top. Cover skillet; over low heat, cook 25 to 30 minutes until toothpick inserted in center comes out clean. Cut corn bread into 8 wedges; serve warm. Or cool wedges on wire rack to serve later; reheat if desired.
