Iron-Skillet Cornbread

Name: Iron-Skillet Cornbread
Ingredients: 1 1/4 cups all-purpose flour; 1 cup fine-grind cornmeal; 1 tablespoon baking powder; 1 1/2 teaspoons kosher salt; 4 large eggs; 1 1/2 cups canned creamed corn (from one 15-ounce can); 1 (4.5-ounce) can mild green chiles, drained, chopped; 1 1/2 ounces mild white cheddar, grated (about 1/2 cup); 1 1/2 ounces Monterey Jack, grated (about 1/2 cup); 3/4 cup unsalted butter (1 1/2 sticks), room temperature; 2/3 cup sugar; Nonstick vegetable oil spray; A 10-inch cast-iron skillet (measured from the rim)

Iron-Skillet Cornbread was pinched from <a href="http://www.epicurious.com/recipes/food/views/hillstone-iron-skillet-cornbread" target="_blank">www.epicurious.com.</a>

"Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks...."

INGREDIENTS

•

1 1/4 cups all-purpose flour

•

1 cup fine-grind cornmeal

•

1 tablespoon baking powder

•

1 1/2 teaspoons kosher salt

•

4 large eggs

•

1 1/2 cups canned creamed corn (from one 15-ounce can)

•

1 (4.5-ounce) can mild green chiles, drained, chopped

•

1 1/2 ounces mild white cheddar, grated (about 1/2 cup)

•

1 1/2 ounces Monterey Jack, grated (about 1/2 cup)

•

3/4 cup unsalted butter (1 1/2 sticks), room temperature

•

2/3 cup sugar

•

Nonstick vegetable oil spray

•

A 10-inch cast-iron skillet (measured from the rim)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes