Mexican Skillet Cornbread Recipe

Using a cast iron skillet for making cornbread is optional but this really is the best way to make cornbread recipes. The cast iron allows for air circulation, making the cornbread crisp. A ten-inch skillet is ideal for the following cornbread recipe.

If you are using a bigger pan, cook the cornbread for a shorter time because it will be thinner. You can make cornbread for chili or as a great accompaniment to other Mexican recipes but making a homemade chili recipe as well as homemade cornbread is going to guarantee a wonderful meal since both dishes complement one another beautifully.

Easy Crispy Cornbread

Ingredients -

1 tablespoons sugar
2 cups self-rising yellow cornmeal
1 ½ cups milk
2 eggs
3 tablespoons butter
2 tablespoons oil

Preparation:

Preheat the oven to 425 degrees F.

Put the butter in an ovenproof cast iron pan to melt.

Beat the eggs in a mixing bowl, add the oil and milk, and mix well. Add the sugar and cornmeal and stir a bit. Do not stir too much or the cornbread will come out tough.

Shake the melted butter around in the pan to coat it evenly.

Spoon the cornbread batter into the hot pan and bake for 15 to 20 minutes in the pan.

(Serves 8)

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