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Herbed Skillet Cornbread
Bake this savory herbed skillet cornbread in a frying pan for an easy bread to serve with any meal. It is filled with fresh herbs and vegetables.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups plain yellow cornmeal
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/4 cup chopped fresh herbs rosemary, thyme, or your choice
- 1 jar pimento peppers 4 ounces, drained
- 1 1/2 cups whole milk at room temperature
- 1/3 cup unsalted butter melted
- 3 large eggs at room temperature
Instructions
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Preheat oven to 400 degrees F. Line a 10-inch ovenproof skillet or 9-inch square baking pan with aluminum foil. Grease foil (or use non-stick foil).
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Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add onion, celery, herbs, and pimento peppers. Stir to combine.
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Whisk together milk, butter, and eggs in a medium bowl. Pour into large bowl with dry ingredients and stir until just moistened.
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Pour into foil-lined skillet. Bake for 30 to 35 minutes, until deep golden brown. Serve immediately.
Recipe Notes
Bake this savory herbed skillet cornbread in a frying pan for an easy bread to serve with any meal. It is filled with fresh herbs and vegetables.