Iron skillet corn bread
Iron skillet corn bread
Rating: (1 rated)
Recipe Yield: Total time: 55 minutes | Serves 12
2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided 1 tablespoon baking powder 1/4 cup creamed corn 1/2 cup plus 1 tablespoon ricotta cheese 4 eggs 1/3 cup vegetable oil 1/2 cup plus 1 tablespoon cornmeal, plus 2/3 cup cornmeal, divided 1/2 cup plus 1 tablespoon sugar, plus 2/3 cup sugar, divided 1 teaspoon salt 1/2 cup fresh corn kernels 1/2 cup (1 stick) plus 3 tablespoons butter, melted

Step 1 Heat the oven to 375 degrees.

Step 2 In a medium bowl, whisk together 2 1/2 cups flour and the baking powder.

Step 3In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels. Stir in the flour mixture a little at a time until incorporated.

Step 4Spoon the mixture into a 10 1/2-inch seasoned cast-iron skillet or similar-sized greased baking pan.

Step 5In a medium bowl, whisk together the remaining two-thirds cup each flour, cornmeal and sugar. Stir in the melted butter until combined to form a crumbly mixture. Drizzle the crumble topping over the corn bread base.

Step 6Bake the corn bread until puffed and lightly browned on top and a cake tester or knife inserted in the center comes out clean, 30 to 45 minutes.

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