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Skillet Corn Bread (from How to Cook Everything Kids)

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Makes 6 to 8 servings 1x

Time 1 hour

Units Scale

Ingredients

  • 2 tablespoons butter or olive oil, plus more for greasing the pan
  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon sugar (or 2 if you like it sweet)
  • 1 egg
  • 1 1/4 cups buttermilk or whole- milk yogurt, plus more if needed

Instructions

  1. Heat the oven to 375°F. Use some butter or oil to smear all around a 10-inch ovenproof skillet. (Cast iron is great, or you can use a 9-inch square baking dish.
  2. Put the cornmeal into a large bowl with the flour, baking soda, salt, and sugar. In a medium bowl, whisk together the egg and buttermilk or yogurt.
  3. Pour the liquid mixture into the dry mixture and use a slow stirring and folding motion with a big spoon or soft spatula just enough to make the dry ingredients wet and form a batter. It’s okay if there are lumps, but if the mixture looks too dry, add more buttermilk or yogurt 1 tablespoon at a time.
  4. Melt the 2 tablespoons butter in the microwave or a small pot over medium-low heat. (Or skip this if you’re using oil.) Add the melted butter or oil to the batter and stir a couple more times.
  5. Pour or ladle the batter into the prepared skillet or pan, then use the soft spatula to scrape in what’s stuck inside the bowl. Spread the top with the spatula to make an even layer. Bake until the top is lightly browned and the sides have pulled away from the pan, 25 to 30 minutes. You’ll know it’s ready when you poke a toothpick into the center and it comes out clean. Cool for at least 10 minutes, then slice into wedges or squares with a pretty big knife and eat warm if possible.
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Recipe variations

5 Things to Stir into Corn Bread Batter

If you want to add more than one thing, adjust the quantities so you add no more than 1 1/2 cups total.

  1. 1 cup corn kernels (fresh or frozen)
  2. 1 cup grated cheddar or Jack cheese
  3. 1/2 cup cooked and crumbled bacon, ham, or sausage
  4. 1/2 cup chopped roasted red peppers
  5. 1 chopped fresh or pickled jalepeño chile