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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This skillet bread looks like a puffy pancake but has the easy-to-cut texture of conventional corn bread. It complements everything from chicken to chili. Kathy Teela of Tucson, Arizona submitted this yummy recipe. Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup cornmeal |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 egg |
1/4 cup milk |
4 teaspoons vegetable oil, divided |
Directions:
1. In a small bowl, combine the flour, cornmeal, baking powder and salt. In another small bowl, beat the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened.
2. Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown. Yield: 4 servings.
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