Moist Corn Pan Bread

This moist and slightly sweet corn bread is cooked in a cast iron skillet for maximum crispiness in the crust as well as a pretty cool-looking presentation on the table. It makes a great accompaniment to hearty soups (like my sweet potato corn chowder), but is also delicious heated the next morning and either drizzled with maple syrup or sprinkled with cinnamon sugar for a decadent breakfast – what a great way to use up leftovers!

Ingredients

• 2/3 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 2/3 cups milk
• 2 1/3 cups whole wheat all-purpose flour
• 1 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. Preheat oven to 400 degrees.
2. Grease a large cast-iron skillet and set aside.
3. Add butter and sugar to the bowl of an electric mixer and cream on low speed until well combined.
4. In a separate bowl or large measuring cup, whisk together eggs and milk.
5. In a third bowl, mix the dry ingredients (flour, cornmeal, baking powder and salt), and stir well to incorporate.
6. Combine all ingredients into the bowl of the electric mixer, alternating additions of the milk & egg mixture and the dry mixture. Be sure to stop and scrape the sides of the mixing bowl several times during mixing.
7. Pour into the cast iron skillet and bake for 25 – 30 minutes, or until a wooden skewer inserted into the middle of the corn bread comes out clean. Let sit for 5 minutes before cutting, then enjoy!