Skillet Cornbread

I knew making two different kinds of chili this past weekend that we just had to have cornbread to go along with our meal. My mamaw makes homemade cornbread but growing up my mom used to always just use the boxed variety. I always try to stick with homemade items when I have guests over for meals so I knew the boxed kind just wouldn't suffice this time.

I found this recipe on-line and instead of baking it in a 9x13 baking dish as stated, I used my cast iron skillet. I preheated my oven with the skillet inside so that it would be hot when it was time to pour in the cornbread mixture. Before adding the mixture, I added a couple of tablespoons of butter that I made sure coated the bottom and the sides of the skillet and then I poured the wet mixture in.

I don't know the size of my skillet, but it's a big one and this recipe made enough to fill the pan. There were six adults and two children and we devoured this skillet of cornbread. I got several compliments and I was pretty proud of myself for doing such an awesome job my first time making homemade cornbread. I'll never used boxed cornbread mix again!

 Picture borrowed from allrecipes.com member, LESLEYfromWI. I didn't get my own picture but this looked just like mine!

Skillet Cornbread
Slightly adapted from: allrecipes.com

Ingredients:
 1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all purpose flour
1 tbsp. baking powder
1 tsp. salt
2/3 cup white sugar
2 eggs
1/2 vegetable oil
3-4 tbsp. butter

Directions: 
1.) Preheat oven to 400 degrees Fahrenheit with large cast iron skillet inside to warm. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. 
 
2.) In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Added butter to heated skillet and allow to melt, making sure that it has coated the bottom and the sides.  
 

3.) Pour cornbread mixture into prepared skillet and bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

4.) Serve slightly warm with an additional pat or two of butter.