SKILLET CORNBREAD

It's getting close to that time for Thanksgiving with all the delicious dishes in store for us. I have already created my Thanksgiving menu and shopping list so I am ahead of the game! Here is a tasty cornbread recipe that I found and it should really hit the spot!

Skillet Cornbread Recipe

Ingredients

• 1 1/4 cups yellow corn

meal

• 1 cup all-purpose flour

• 1/2 cup Honey Granules (I use Tate + Lyle)

• 1 tablespoon baking powder

• 1/2 teaspoon kosher salt

• 4 tablespoons unsalted butter, melted

• 1 cup milk

• 1 egg

• 1 tablespoon unsalted butter

Instructions

• Place a oven-safe, 10.25" round, cast-iron skillet into the oven and turn the oven on to 400°F. The skillet will get nice and hot while the oven is preheating. This will help achieve the nice crispy outside on the cornbread.

• In a large mixing bowl combine 1 1/4 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup Honey Granules, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt. Whisk to mix well.

• In a microwave safe bowl or large measuring cup, melt 4 tablespoons butter.

• Add 1 cup of milk and 1 egg. Whisk to combine.

• Pour wet ingredients into dry and gently mix until until just combined.

• Allow the mixture to sit, undisturbed, for about 10 minutes.Remove the skillet from the oven and put 1 tablespoon of butter into the skillet. It will sizzle and melt pretty quickly.

• Add the cornbread batter to the skillet and spread evenly. Put the skillet back into the oven and bake for 20 minutes until golden and a toothpick inserted in the center comes out clean.

• Enjoy!