​Pat’s Cast Iron Skillet Sweet Yellow Cornbread


Sweet Yellow Cornbread is the “Mascot of the South” in my opinion.  Our whole family loves sweet yellow cornbread, including my little dog, Farrah Fawcett.   Us Southerners love our cornbread and sweet tea.  In fact, Arkansas has a Cornbread Festival in Little Rock as soon as Fall hits.


Ingredients:

• 1 1/3 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 4 tablespoons unsalted butter
• 1 1/4 cup milk
• 1/4 cup Canola oil
• 2 large eggs

 
Directions:

1. Preheat the oven to 350 degrees,
2. Lightly oil bottom and sides of a 9-inch Cast Iron Skillet and place in oven while preheating
3. In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
4. Whisk the melted butter, milk, oil, and eggs together in separate bowl
5. Pour the liquid ingredients into the dry and stir together until combined. 
6. Remove skillet from oven (be sure and use a potholder to grab that very hot handle) Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).  
7. Spread a thin layer of butter over top of cornbread while hot
8. Let sit for 5-10 minutes, cut, and serve.
9. Store left over cornbread in an airtight Ziplock bag for 2-3 days. 

 
 
ADD ONS:

• Add in ¼ cup of drained sweet yellow corn
• Add in crisp apple smoked bacon crumbles to your batter for a delicious addition
• Slice a jalapeno pepper to add to your batter for a spicy touch
• Fold in ½ cup of shredded sharp cheddar cheese for a cheesy bread
• Add in ¼ cup of sour cream for a sweet/sour bread

 

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Sweet Yellow Cornbread