Onion and Garlic Skillet Cornbread
Recipe By Chef Jim Coleman
Make an extra batch and share with someone, but be extra thoughtful — cut the sugar in half, use skim milk, and substitute two whole eggs and one egg white beaten for the three whole eggs.
- 2 cups yellow cornmeal
- 1½ cups flour
- Salt and pepper to taste
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 2 tablespoons sugar
- 3 tablespoons minced onion
- 2 tablespoons minced garlic
- 3 eggs, beaten
- 1 tablespoon canola oil, for skillet
- 1 cup milk
- 1 cup buttermilk
- ¼ cup melted butter
- Melted butter for brushing top
- 1. Put oil in a 10-inch cast iron skillet and place in a 425° preheated oven.
- 2. In a mixing bowl, combine cornmeal, flour, salt, pepper, baking powder, baking soda, sugar, onions, and garlic.
- 3. In another bowl, whisk together the eggs, milks, and butter. Combine with dry ingredients and stir until all ingredients are moistened.
- 4. Carefully, with heavy oven mitts, lift skillet out and turn to coat the entire inside surface with oil. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.