Garlicky Cornbread

  • Yield servings


2 tablespoons vegetable oil
1-1/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
pinch cayenne
1-1/2 cup 2% low fat milk
1 tablespoon minced garlic
1 egg
2 tablespoons unsalted butter


  1. Preheat the oven to 450° F.
  2. In a medium bowl combine the cornmeal, flour, baking powder, salt, and cayenne.   In a small bowl, combine the milk, garlic, and egg.
  3. Add the milk and egg to the dry ingredients and stir just to combine.  Heat a 10-inch cast iron skillet over medium heat, add 1 tablespoon vegetable oil.  Add 1 tablespoon vegetable oil to the cornmeal batter.  Whisk to combine.  Then quickly pour the batter into the hot skillet.
  4. Return the skillet to the oven and bake for 20 minutes until the edges are browned and the cornbread has begun to pull away from the side of the pan, and the middle is set.  Turn the cornbread out onto a cutting board and top with butter.  Cut into wedges and serve immediately.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved



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