Cast Iron Sweet Cornbread
Cast Iron Sweet Cornbread is sweet enough to be dessert but not too sweet that it can't be served with your meal made in your favorite cast iron skillet.
- 1 cup cornmeal
- 1 cup flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs, lightly beaten
- 1 1/4 cups milk
- 1/3 cup vegetable oil
- 5 tbsp butter; divided
Preheat oven to 350°F
Use 1 TABLESPOON of softened butter to grease an 8-inch cast iron skillet (or other baking pan.)
Combine the cornmeal, flour, sugar, baking powder, and salt in medium bowl, mix well with a fork; set aside.
Lightly beat two eggs in another bowl.
Stir in the milk, oil and 1/4 cup MELTED butter into the eggs until combined.
Stir in the liquid ingredients to dry ingredients with a fork; until blended.
Pour the batter into the prepared skillet.
Bake for 35 minutes or until wooden pick comes out clean.
Cool for 5 minutes before removing from skillet
Serving: 8g | Calories: 391kcal | Carbohydrates: 47g | Protein: 6g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 245mg | Potassium: 159mg | Fiber: 2g | Sugar: 21g | Vitamin A: 352IU | Calcium: 62mg | Iron: 2mg