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Skillet Corn Bread
SUBMITTED BY:
Kathy Teela
"This skillet bread looks like a puffy pancake but has the easy-to-cut texture of conventional corn bread. It complements everything from chicken to chili. Kathy Teela of Tucson, Arizona submitted this yummy recipe."
RECIPE RATING:
Read Reviews
(14)
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PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/4 cup milk
4 teaspoons vegetable oil, divided
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DIRECTIONS
In a bowl, combine the flour, cornmeal, baking powder and salt. In another bowl, beat the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.
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REVIEWS
Reviewed on May 22, 2007 by
MHELLIN
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MHELLIN
May 22, 2007
This is a quick and easy way to make cornbread. The recipe is good on its own, but is also very easy to make your own variations with. I've used whole wheat flour, added cayenne and chili poweder for flavour and heat, and I also typically add a tablespoon or two of white or brown sugar. Recently I tried whipping the eggs first for a few minutes with an electric mixer until they're thick and frothy. This helps to fluff it up a little bit more, which basically turns them into lovely cornbread pancakes.
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7 users found this review helpful
This is a quick and easy way to make cornbread. The recipe is good on its own, but is also...
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Reviewed on Dec. 14, 2007 by
Steve1945
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Steve1945
Dec. 14, 2007
Awesome recipe.I had trouble flipping it, but next time let it cook a little longer before flipping. I think it would be great for camping out, cooking over a campfire. Cover it with butter and maple syrup or maybe molasses for a richer taste.
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4 users found this review helpful
Awesome recipe.I had trouble flipping it, but next time let it cook a little longer before...
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Reviewed on Apr. 10, 2007 by Guhlia
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Guhlia
Apr. 10, 2007
This recipe is awesome! There's no better way to put it. I added some sugar because my family likes sweet corn bread. It turned out moist and delicious. I wouldn't change a thing on this recipe other than adding sugar, and I'm a tinker-er. :)
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4 users found this review helpful
This recipe is awesome! There's no better way to put it. I added some sugar because my family...
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Reviewed on Feb. 2, 2007 by
MEGMOMSTER
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MEGMOMSTER
Feb. 2, 2007
I doubled the recipe (except for the egg) to accommodate a larger skillet, and it was great! I also did substitute buttermilk for the milk, and I added a pinch of baking soda to reduce the tartness. It's a light, pleasant skillet bread that's great with bean soup. It also works as a dessert for a hearty meal when you top it with pure maple syrup.
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4 users found this review helpful
I doubled the recipe (except for the egg) to accommodate a larger skillet, and it was great! I...
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Reviewed on Mar. 14, 2007 by Jace
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Jace
Mar. 14, 2007
I am studying abroad this year and wanted some food that was homey! I followed the recipe and added a 2 tb sugar like i make it at home and it was amazing. I have no oven so this was just what the doctor ordered.
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2 users found this review helpful
I am studying abroad this year and wanted some food that was homey! I followed the recipe and...
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Reviewed on Jan. 30, 2007 by BRODBECK314
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BRODBECK314
Jan. 30, 2007
I gave this cornbread 4 stars because I liked how it cooked up nice even using whole wheat flour as I did. I would have to caution you all that it is bland. I put a lot of honey on it when I was eating it and it was okay. It was also really greasy. I used butter instead of oil and it ended up more like a "griddle" type of bread. So I would not use this if you need something low fat. But I will have to say that this was a pretty good idea! I would make it again. Thanks!
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2 users found this review helpful
I gave this cornbread 4 stars because I liked how it cooked up nice even using whole wheat...
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Reviewed on Oct. 22, 2007 by
Hollie Mae
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Hollie Mae
Oct. 22, 2007
It tasted good (after I added sugar) but it just wasn't the skillet cornbread that I grew up eating. It was way to thin. Won't be using this recipe again.
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1 user found this review helpful
It tasted good (after I added sugar) but it just wasn't the skillet cornbread that I grew up...
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Reviewed on Apr. 16, 2007 by DONNER
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DONNER
Apr. 16, 2007
This is a great recipe! I too doubled it to fit my size 8 cast iron skillet. Liked the suggestion to add sugar-felt it did need a little "sweetness" to it! Will try that next time. But overall-it is quick & easy...which is what I love in any recipes!
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1 user found this review helpful
This is a great recipe! I too doubled it to fit my size 8 cast iron skillet. Liked the...
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Reviewed on Mar. 21, 2007 by highlandsranchcolorado
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highlandsranchcolorado
Mar. 21, 2007
My kids went crazy over this bread (with honey & butter, of course). I just wish it made a larger batch at once. Loved it!
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1 user found this review helpful
My kids went crazy over this bread (with honey & butter, of course). I just wish it made a...
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Reviewed on Oct. 4, 2008 by Morgen44
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Morgen44
Oct. 4, 2008
I've made this recipe several times and haven't changed anything but the amount of sugar. Add more for a sweeter taste. Four stars only because no one is perfect. But I'd give it 4.5 if I could.
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0 users found this review helpful
I've made this recipe several times and haven't changed anything but the amount of sugar. Add...
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