We’re continuing to use our Master Baking Mix to whip up fast and easy baked goods to accompany our holiday meals. Today’s recipe is Southern Cornbread with a Twist, an incredibly moist, quick bread to accompany your cold weather soups and stews. I like a leftover piece as a satisfying snack as well. For an extra crisp edge, use a well seasoned cast iron skillet.
Preheat your oven to 400. Stir together in a bowl the dry ingredients. Combine in a separate bowl the wet ingredients. Stir the liquids into the dry ingredients just until the flour and cornmeal are all moistened. Pour the batter into greased 910 inch iron skillet ore individual serving mini skillets. Bake for 20-25 minutes.
How long has it been since you bit into a slice of crispy on the outside, moist on the inside skillet cornbread?
Dry Ingredients: 1 1/2 cups Master Mix, 2 T sugar, 1 tsp salt, 3/4 cup cornmeal, 1 tsp chili powder
Wet Ingredients: 1 egg, 3/4 cup milk, 1 cup canned cream-style corn
Options: Add 1/4 cup chopped jalapeno pepper, Stir in 1/2 cup grated cheddar cheese, sprinkle on top 2 T sesame seed before baking