Ingredients Bread + Dough Skillet Corn Bread Be the first to rate & review! This crispy, lightly sweet corn bread, a favorite at Food & Wine, was developed by our Test Kitchen's Grace Parisi.Plus: Ultimate Thanksgiving Guide Delicious, Quick Side Dishes By Grace Parisi Updated on September 6, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 30 mins Yield: MAKES ONE 9-INCH CORN BREAD OR 8 CUPS CRUMBLED CORN BREAD Ingredients 1 ½ tablespoons vegetable oil ¾ cup all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt 1 ¼ cups cornmeal (preferably stone-ground) 1 cup milk 2 large eggs (lightly beaten) 3 tablespoons unsalted butter (melted) Directions Preheat the oven to 425°. Warm a 9-inch cast-iron skillet over moderate heat. Add the oil and heat. Meanwhile, in a bowl, sift the flour with the sugar, baking powder and salt. Stir in the cornmeal. Add the milk and eggs and stir lightly. Add the melted butter and stir just until blended. Scrape the batter into the hot skillet; the oil should bubble. Transfer the skillet to the oven and bake for about 18 minutes, or until the center springs back when gently pressed. Turn the corn bread out onto a rack to cool. If using for stuffing, coarsely crumble the corn bread. Make Ahead The unmolded corn bread can stand at room temperature for 2 days. Rate it Print