White Skillet Cornbread

You will love this light, fluffy and sweet skillet cornbread. Slather it with our maple butter for a delicious side dish or even by itself with a cup of tea!

My southern born and bred hubby loves all things cornbread. If there is a chili or soup to be had, there had better be cornbread with it. If there is butter around, there should be cornbread for him to slather said butter with.

What I like about this skillet white cornbread is that it is nice and sweet. Of course, true Southern cornbread is more on the salty side, but I am a Northern girl at heart. Fortunately, hubby likes it more sweet anyway. Works for me. 

Super easy white cornbread, made in a cast iron skillet is the epitome of down home cooking. 

Do I have to make this skillet cornbread in a cast iron skillet?

Honestly, no. You can make this in a regular pyrex baking pan if you want. You will need to adjust the time and temperature a bit for baking. I would suggest turning the oven down 5 degrees, and checking for done-ness 10 minutes earlier. 

If you want the same round shape, you could also "cheat" and use an 8 inch round cake pan. You'll get the same shape and "feel" without the cast iron pan. 

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What is the difference between white cornbread and yellow cornbread?

The cornmeal. There really isn't much difference in the corn used, except the naturally occurring pigments that make it either yellow or white. Some think that the yellow corn tastes sweeter, but that is usually not the case. Both are equal in flavor.

You can swap the white cornmeal for yellow in this recipe, or you can use this one for an entirely new Southern cornbread side dish. 

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How do I make this white skillet cornbread?

Start with a hot skillet, and oven. Preheating the oven and putting the cast iron skillet to heat will give you a crispy texture on your cornbread. If you prefer not to have it a crispy cornbread recipe, then just preheat the oven.

Put 2 Tablespoons of butter in your skillet to melt while it is heating. Melted butter will keep the skillet cornbread from sticking. Simply swirl it around the pan to coat the bottom and sides before you pour your batter. Alternatively, you can also grease the cast iron pan with butter that is not melted, if you don't want to have a crispy cornbread. 

In a medium sized mixing bowl, mix together all your dry ingredients. Make sure to mix well, to remove any lumps. Using a separate large bowl, mix the wet ingredients together well. Combine the wet into the dry and stir. Pour into your hot skillet (carefully!) and bake 20 to 25 minutes. Your white cornbread is done when a toothpick inserted comes out clean. 

Ingredients:

• Butter to grease the skillet
• 1 cup white cornmeal
• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 1 large egg
• 1/3 cup coconut oil, measured in liquid form

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Grease an 8-inch cast iron skillet with butter; set aside.
3. In a large mixing bowl, combine the white cornmeal, flour, sugar, baking powder, and salt; set aside.
4. In a medium mixing bowl, whisk together the milk, egg, and vegetable oil. Pour this wet mixture into the dry mixture and stir to combine. 
5. Pour the batter into the greased cast iron skillet. Bake at 400 degrees for 20 minutes, or until a knife comes out clean when inserted into the center of the cornbread. 
6. Serve the cornbread warm with the homemade whipped maple butter.

Makes 12 servings

Prep time: 10 minutes

Baking time: 20 minutes

What is your favorite cornbread recipe? Will you try this white skillet corn bread?

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Posted from my blog with SteemPress : https://recipesfromthehomestead.com/white-skillet-cornbread/

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