Sweet Skillet Cornbread
This sweet cornbread is perfect paired with soup or chili.
Also an amazing breakfast option - serve with butter and a drizzle of honey or maple syrup!
Ingredients
1 stick butter
1/2 c. avocado oil
1 c. milk
2 eggs
1 1/4 c. all purpose flour
3/4 c. cornmeal
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup sugar
Directions
1. Preheat oven to 350.
2. Place 2 Tbsp of butter in a cast iron skillet (I use a 10” skillet). Place the skillet in the oven to warm up and melt butter (keep an eye on it - don’t burn your butter).
3. Melt remaining 6 Tbsp of butter in a large bowl. Allow to cool slightly.
4. Add remaining wet ingredients: oil, milk, and eggs. Set aside.
5. Stir together dry ingredients: flour, cornmeal, baking powder, sugar, and salt until well combined.
6. Slowly add dry ingredients to wet, stirring gently until well combined (do not over mix).
7. Remove cast iron skillet with melted butter from oven. Pour batter into the now hot skillet.
8. Return skillet to oven and bake for 30 minutes.
9. Allow to cool slightly. Best served warm with lots of butter!
Notes
This recipe is great paired with soup, stew, of chili.
We also enjoy this as a breakfast item. Serve warm with butter and a drizzle of maple syrup or honey.
Video Featuring this Recipe
