Skillet White Cornbread
Ingredients
- 1-1/4 C. of white cornmeal
- 3/4 C. of all-purpose unbleached flour
- 2 1/2 tsp. baking powder
- 1 Tbs. sugar
- 1/2 tsp. salt
- 2 eggs
- 3 Tbs. vegetable oil
- 1 C. apple juice
- 1 C. fresh white corn kernels, cut off cob or frozen kernels
Directions
Preheat the oven to 425 degrees. Place a 9 inch cast-iron skillet in the oven and let it heat while making the batter. In a large bowl, combine the cornmeal, flour, baking powder, sugar, and salt. In a small bowl, beat the eggs with the oil and the apple juice until well blended. Add the egg mixture to the dry ingredients and stir in the corn. Pour a little vegetable oil in the preheated skillet and swirl to coat it. Spoon in the batter and bake until golden on top, about 25 minutes.
To serve, cut into wedges. Poster's Notes: I made this for Thanksgiving in 2 small loaf pans.
