Cheesy Skillet Cornbread

Name: Cheesy Skillet Cornbread
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Southern
Ingredients: 237 milliliters cornmeal; 118 milliliters flour; 1 Tbsp baking powder; 1 Tbsp sugar; 1 teaspoon garlic powder; 1 teaspoons salt; 237 milliliters shredded medium or sharp cheddar cheese; 59 milliliters chopped onion; 237 milliliters milk; 3 Tbsps bacon drippings (warmed to liquid), plus 1 teaspoon to grease the pan; 1 egg, beaten; 177 milliliters cooked corn, either fresh, defrosted frozen corn, or drained from a can

Cheesy Skillet Cornbread is a Southern recipe that serves 8. One serving contains 246 calories, 8g of protein, and 13g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. Plenty of people really liked this bread. From preparation to the plate, this recipe takes around 50 minutes. A mixture of from a can, sugar, egg, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place a 9 or 10-inch cast iron pan in the oven and preheat the oven to 350°F.

Equipment you will use

Oven

Frying Pan

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, garlic powder, and salt.

Ingredients you will need

Baking Powder

Garlic Powder

Cornmeal

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add remaining ingredients, and stir until just combined.

Carefully remove the hot pan from the oven (remember the handle is hot!).

Equipment you will use

Oven

Frying Pan

Place a teaspoon of bacon fat in the bottom of the hot pan and swirl it around until it is all melted and coating the bottom of the pan.

Ingredients you will need

Bacon Drippings

Equipment you will use

Frying Pan

Pour the batter from the mixing bowl into the pan. Remember to put a pot holder over the hot handle of the pan and return it to the oven.

Equipment you will use

Mixing Bowl

Pot Holder

Oven

Frying Pan

Bake for 40 minutes or until golden brown.

Equipment you will use

Oven

Remove from oven and let the cornbread cool in the pan. Remember that the handle is hot and will stay hot for quite some time. I recommend rubbing an ice cube over the handle to cool it down, just to avoid someone burning their hand if they attempt to move the pan before it has cooled down enough.

Ingredients you will need

Cornbread

Ice Cubes

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

237milliliters

cornmeal 118milliliters

flour 1Tbsp

baking powder 1Tbsp

sugar 1teaspoon

garlic powder 1teaspoons

salt 237milliliters

shredded medium or sharp cheddar cheese 59milliliters

chopped onion 237milliliters

milk 3Tbsps

bacon drippings (warmed to liquid), plus 1 teaspoon to grease the pan 1

egg, beaten 177milliliters

cooked corn, either fresh, defrosted frozen corn, or drained from a can

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Skillet Cornbread. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Gunderloch Estate Riesling Dry. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 15 dollars per bottle.