Simpler Living Blog

BAKING, COOKING, RECIPES

Skillet Sizzled Corn Bread

Jsmith
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Love to cook in cast iron? We have the recipe for you! This week's recipe comes from our cast iron cookbook, Sizzle, full of recipes submitted by Lehman's customers. On the menu this week is delicious golden corn bread made right in your cast iron skillet.

All our cast iron skillets are pre-seasoned and ready to use out of the box! At lehmans.pro.

Skillet Sizzled Corn Bread

jsmith

Ingredients

1 C. cornmeal
1 T. baking powder
1/4 tsp. salt
1 large egg
1/4 C. vegetable oil (I use olive oil)
1 C. all-purpose flour
1/4 tsp. baking soda
1 1/4 C. yogurt
2 to 4 T. maple syrup
2 to 4 T. butter (I always use 4 T.)

Instructions

Preheat oven to 375ºF.
Combine cornmeal, flour, baking powder, baking soda and salt in a bowl. Whisk to incorporate well.
In another bowl, whisk together the yogurt, egg, maple syrup and oil. Put the butter into the cast iron pan and melt in the preheating oven.
Mix the wet into the dry ingredients just enough to fully saturate all of the dry mixture.
Scrape the batter directly into the hot butter in the cast iron pan.
Bake for about 25 minutes, or until the top is lightly browned and the corn bread is starting to pull away from the sides of the pan a little bit.

Did you make this recipe?Share a photo and tag us — we can't wait to see what you've made!

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Jsmith

Jenny Smith is the editor of Lehman's Simpler Living Blog and the Digital Content Specialist for Lehman’s. It’s not unusual to find oil lamps, canning jars and freeze-dried food on her desk. She is an avid reader, card maker and dog lover. In fact, she is currently teaching her Golden Retriever to not take her shoes. It’s an ongoing battle.

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