
Iron-Skillet Cornbread
A delicious american dish. Perfect for vegetarians.
Total Time
130 min
Serves
8
Rating
0.0 (0)
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)
Instructions
- 1
Place rack in middle of oven.
- 2
Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°F.
- 3
Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine.
- 4
Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
- 5
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces.
- 6
Add egg mixture and mix until just combined.
- 7
Mix in dry ingredients until barely incorporated.
- 8
Remove skillet from oven and lightly coat with nonstick spray.
- 9
Scrape in batter (it should sizzle on contact and stay slightly mounded in the center).
- 10
Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes.
- 11
Let cool 10 minutes before serving.