Skillet Cornbread

I like my cornbread a little bit sweet and after many many trail and error recipes I have finally made a good one.

This cornbread is great with just butter or “my favorite way” butter with a sprinkle of cinnamon sugar.

It’s great as a side with my Spicy Beans recipe or Chili or a Hearty Beef Stew, or just at a summer time picnic.

Dry Ingredients

• 2 cups all purpose flour
• 1 teaspoon salt
• 2 1/2 teaspoons baking powder
• 2 cups cornmeal

Wet Ingredients

• 1/2 cup granulated sugar
• 1/2 packed light brown sugar
• 2 large eggs
• 2/3 cup vegetable oil
• 1 1/2 cups whole milk

Pre-heat oven to 375’ bake 35-40 minutes

Combine dry ingredients in a bowl stir with whisk

In a large bowl mix together brown sugar, white sugar, eggs and vegetable oil. Add the dry ingredients, then add the milk.

Pour batter into a greased 10 inch cast iron skillet. Bake for 30-35 minutes until toothpick inserted comes out clean. Cool for in pan for 10 minutes.

Serve with butter, or my favorite butter with a sprinkle of cinnamon sugar