* Exported from MasterCook *
Cornbread, Electric Skillet
Recipe By :In the Kitch
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
237 milliliters All-purpose Flour -- (1C)
237 milliliters Yellow Cornmeal -- (1C)
158 milliliters White Sugar -- (2/3C)
4 7/8 milliliters Salt -- (1 t)
14 3/4 milliliters Baking Powder -- (1 T)
1 Egg
237 milliliters Milk -- (1C)
78 7/8 milliliters Vegetable Oil -- (1/3C)
The steady heat distribution of the electric skillet makes for a
moist, evenly-cooked, easy to bake cornbread!
Prep: 10 mins
Cook: 25 mins
In a large bowl, combine flour, cornmeal, sugar, salt and baking
powder. Stir in egg, milk and vegetable oil and mix until well combined.
Pour batter into a greased baking pan (a 9" circular pan works well
in a 12" e-skillet) that fits loosely in the electric skillet and
place on a low slotted or perforated rack to prevent burning at the
bottom. If you do not have a rack that fits in your skillet, metal
skewers or poultry lancers may be used to rest the baking pan on. (Be
careful not to scratch the nonstick surface!)
Cover with the lid and cook at 375F for 25 to 40 minutes, depending
on your electric skillet. You'll know it's ready if you insert a
toothpick and it comes out dry.
S(Internet address):
"https://tastykitchen.com/recipes/breads/electric-skillet-cornbread/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 294 Calories; 11g Fat (34.0%
calories from fat); 5g Protein; 44g Carbohydrate; 2g Dietary Fiber;
31mg Cholesterol; 473mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0401