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This is my favorite “fast” corn bread recipe. 

Sometime this winter I will share my favorite time consuming one.





Skillet Corn Bread





INGREDIENTS:



3 tablespoons butter 

1/2 cup chopped onion 

1/2 cup chopped celery 

1 cup all-purpose flour 

1 cup yellow cornmeal 

3 tablespoons sugar 

2 1/2 teaspoons baking powder 

1 teaspoon rubbed sage 

1/2 teaspoon salt 

1 cup skim milk 

1 large eggs, lightly beaten 

1 cup whole-kernel frozen corn that has been thawed out a bit.



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DIRECTIONS:



Preheat oven to 425 degrees. 



Melt butter in a 9-inch cast-iron skillet over medium heat. 

Add onion and celery; sauté 3 minutes. 



Combine flour and the next 5 ingredients (flour through salt) in a large bowl. 

Add milk, egg, and onion mixture, stirring just until moist. 

Stir in corn. Pour batter into skillet. 



Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. 









This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724