Nancy's Skillet Cornbread
Moist & Decadent Cornbread
Equipment
- 1 Cast Iron Skillet
Ingredients
- 1 cup flour
- 1 cup cornmeal
- 2 Tbsp. baking powder
- 1 tsp. salt
- 2 sticks unsalted butter, room temperature
- 3/4 cup sugar
- 4 eggs
- 1 (14 3/4) can cream style corn
- 1/2 cup crushed pineapple, drained
- 1 1/4 cup Monterey jack cheese (divided)
Instructions
- Preheat oven to 325 degrees. Butter a cast iron skillet (medium, 10.25 inch)
- Combine flour, cornmeal, baking powder, and salt.
- In a stand mixer, cream together butter and sugar. Add eggs one at a time. Stir in corn, pineapple, and one cup cheese.
- Add dry ingredients into wet ingredients and mix on medium speed until combined.
- Pour into the cast iron skillet. Sprinkle remaining 1/4 cup cheese on top. Bake for 45-50 minutes until set in the middle. Let cool.
- Slice into squares or triangles along with butter and honey.
Notes
Katie's Tips:
*I buy canned pineapple and cream style corn a few at a time so I can keep the extras in my pantry. It's nice to have them on hand and not have to make a special trip to the store.
*When baking, it's best to use room temperature ingredients. I take out my butter and eggs a few hours before I bake something.
*Always crack your eggs one at a time in a separate bowl. If you get a piece of shell accidentally in the bowl, you can fish it out easily and it won't ruin your whole batter.
*If I forget to put my butter out in advance, I slice it into 2 Tbsp. pieces and lay them, unwrapped on a plate. Then I microwave for 10 second intervals until the butter is soft but not melted. This happens quickly, 10-20 seconds usually.
*Cornbread is a great accompaniment for chili, ribs, beef stew, or fried chicken.