Smoky Southern Grill Cornbread Skillet Bites

Allergens

Milk, Eggs

Ingredients

• 1. 2 cups yellow cornmeal 2. 1 cup all
• purpose flour 3. 4 teaspoons baking powder 4. 1/4 teaspoon salt 5. 1 tablespoon sugar 6. 2 large eggs 7. 1 1/2 cups whole milk 8. 1/2 cup unsalted butter, melted 9. 1 can (8.5 oz) cream
• style corn

Instructions

1. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
2. In another bowl, combine the eggs, milk, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the cream style corn.
5. Preheat a cast iron skillet on medium heat for 5 minutes.
6. Add half of the batter to the hot skillet, spreading it evenly.
7. Cook for 20 minutes or until the cornbread is golden brown and cooked through.
8. Remove from heat and let cool for 5 minutes before cutting into bite sized pieces.

Chef’s Insight

The secret to perfect cornbread is to let the cast iron skillet preheat properly before adding the batter, resulting in that beautiful golden crust.

Notes

Feel free to add jalapenos or cheddar cheese for a spicy twist!