Sweet cornbread is baked in a cast iron skillet to produce a brown crispy bottom which is just perfect to accompany your favorite chili or soup.
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/2 cup cornmeal
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups whole milk
- 2 large eggs, slightly beaten
- 1/3 cup vegetable oil
- 3 Tbsp. butter, melted and slightly cooled
Preheat oven to 350°F Grease 8-inch square baking pan or cast iron skillet.
Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, oil and butter in small bowl and mix well. Add to flour mixture and stir just until blended.
Pour into baking pan or skillet. Bake for 35 minutes or until wooden pick comes out clean.
For corn muffins, spoon batter into muffin cups 2/3 full. Bake for 18-20 minutes or until wooden pick comes out clean. Cool for 5 minutes before removing from pans.