Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 3 tablespoons butter, melted
- 1 egg
- 1 cup fresh corn kernels (about 1 ear of corn) or 1 can (7 ounces) corn kernels, drained
- 1 jar (4 ounces) pimiento, drained
- 1/4 cup chopped scallions (about 2 medium-size)
- Pinch paprika
Directions
Heat oven to 450 degrees F.
Place medium-size cast iron skillet (8 inches in diameter) in oven to heat.
Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium-size bowl. Whisk together the milk, 2 tablespoons of the melted butter and the egg in a small bowl. Stir milk mixture into flour mixture until evenly moistened. Fold in corn kernels, pimiento and scallions until evenly distributed.
Using an oven mitt, carefully remove the hot skillet from the oven. Brush the bottom and sides of hot skillet with the remaining 1 tablespoon melted butter (butter will sizzle as soon as it hits the skillet). Pour the batter into the skillet, spreading it to the edges of the pan. Sprinkle top with the paprika. Bake for 20 to 25 minutes or until the top of the corn bread is golden and begins to crack slightly.
Remove skillet to wire rack and let corn bread cool 10 minutes. Invert skillet onto cutting board; remove skillet, leaving corn bread on cutting board. Cut cornbread into wedges and serve warm.
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By breezygirlsthename
on January 29, 2012
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I'm a northerner so not familiar with true southern cornbread, but we love this cornbread. Even the kids scarf it down. Making chili tonight and everyone requested this cornbread to go with it. Yummy!
By sdportugal_437771
Waverly, PA
on June 13, 2007
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I couldn't find my standard recipe for cornbread tonight, so I tried this one based on the reviews. I wasn't expecting anything much and that's exactly what I got. I followed the directions to the letter (I am a professional pastry school graduate. The flavor was dull and the texture was sticky and heavy. No one ate more than a nibble. I've made better cornbread with a mix. Won't be making this one again.
By tjcap_4319705
Overland Park, KS
on April 25, 2007
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I was heating some left over chili and I wanted something a little more interesting than just plain cornbread. I made the skillet cornbread and it was great. As other reviewers suggested I inverted the corn meal and flour ratios. I also used whole wheat flour vice white flour and cut the amount of pimentos in half. This recipe is a keeper. I'll be using it instead of plain cornbread whenever I make cornbread in the future.
Read all 23 reviews