Skillet Cornbread
With Mazola® Corn Oil
SERVING SIZE
12 Servings
TOTAL TIME
45 Minutes
SKILL LEVEL
Beginner
Ingredients:
- 1 tablespoon Mazola® Corn Oil
- 1 cup all-purpose flour
- ¾ cup cornmeal, for a more rustic texture try using a coarser cornmeal
- 1/3 cup white sugar
- 1 teaspoon salt
- 3 teaspoons Fleischmann’s® Baking Powder
- 1 egg
- 1 cup milk
- 1/3 cup Mazola® Corn Oil
- Equipment
- 10” Cast iron skillet
Instructions:
- Preheat oven to 400ºF. Grease skillet with 1 tablespoon of
oil. - In a large bowl mix together flour, cornmeal, sugar, salt and
baking powder. Whisk egg and milk together,
add oil. Pour into flour mixture, stir until well combined. - Pour batter into cast iron skillet. Bake for 20 minutes, or
until toothpick inserted in the center comes out clean. Cut into 12
wedges, serve warm. - Store leftovers in an airtight container up to 5 days.
