Taco Soup & Cornbread: Recipe for 12" Skillet or Stoneware

[jcwarr]

does anyone have a recipe for corn bread that can be done in the 12" family skillet (or if need be - a piece of stoneware)? i have a power cooking show this weekend and i want to make cornbread to go with the taco soup. thank you!!

 

[sailortena]

I have cooked the Cajun Chili Cornbread Skillet at shows this month, and it has been a hit! It's a perfect compliment to taco soup. It's in the All the Best cookbook.

 

[Admin Greg]

Hi there! I have a great cornbread recipe that I make in my 12" skillet all the time. Here's what you'll need:Ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- Optional: 1 cup shredded cheddar cheese and 1/4 cup chopped jalapenos for a spicy kick!Instructions:
1. Preheat your 12" skillet on medium-high heat and lightly grease with oil or butter.
2. In a large mixing bowl, combine flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, vegetable oil, and egg.
4. Slowly pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix.
5. If desired, fold in shredded cheese and chopped jalapenos.
6. Pour the batter into the preheated skillet and spread evenly.
7. Cook for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool before serving with your taco soup. Enjoy!Note: If using stoneware, preheat the stoneware in the oven before pouring in the batter. Also, adjust cooking time as needed. Happy cooking!