Skillet Cornbread
Skillet Cornbread
Name something better than cornbread in 3, 2, 1... yeah, we didn't think so! Classic and packed with the taste of Libby's Cream Style Sweet Corn, this will be a regular in your rotation.
What's even better though? Honey butter cornbread. Make a honey butter by combining ½ cup room temperature butter and ½ cup honey. Chef's kiss.
Recipe by Sia Hills, Thrifty NW Mom
SERVINGS
4
PREP TIME
5 Min
COOK TIME
25 Min
Ingredients
1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 can (14.75 oz.) Libby's Cream Style Sweet Corn
1/2 cup milk
1/3 cup butter, melted
1 large egg, beaten
Suggested topping: honey butter
1 cup flour
1 cup yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 can (14.75 oz.) Libby's Cream Style Sweet Corn
1/2 cup milk
1/3 cup butter, melted
1 large egg, beaten
Suggested topping: honey butter
Instructions
- Preheat oven 400°F. Brush melted butter or oil inside of cast iron skillet. Set aside.
- In a large bowl, mix together flour, cornmeal, sugar, baking powder and salt.
- Add cream style corn with liquid, milk, butter and egg to bowl. Mix together until just combined. Pour into prepared cast iron skillet.
- Bake 20-25 minutes, or until toothpick inserted in center comes out clean.
- Preheat oven 400°F. Brush melted butter or oil inside of cast iron skillet. Set aside.
- In a large bowl, mix together flour, cornmeal, sugar, baking powder and salt.
- Add cream style corn with liquid, milk, butter and egg to bowl. Mix together until just combined. Pour into prepared cast iron skillet.
- Bake 20-25 minutes, or until toothpick inserted in center comes out clean.
