RV Eats: Skillet Cornbread Recipe

Skillet Cornbread Recipe for RV OvensWhen you live in your rig in the wintertime, your RV oven can do double duty. It’ll warm your belly with great food, and keep your rig nice and toasty too!

Recently, I found this fabulous Skillet Cornbread recipe and tried it out on a helluva cold night.

The bread is the best I’ve made in the RV to date, and it came out great, even though I didn’t have any corn kernels, pimientos or scallions on hand. Give it a whirl next time you’re feeling a chill in the air.

Skillet Cornbread
Recipe courtesy Family Circle Magazine

Cook Time 25 min
Yield 8 servings

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 3 tablespoons butter, melted
  • 1 egg
  • 1 cup fresh corn kernels (about 1 ear of corn) or 1 can (7 ounces) corn kernels, drained
  • 1 jar (4 ounces) pimiento, drained
  • 1/4 cup chopped scallions (about 2 medium-size)
  • Pinch paprika

Directions

Heat oven to 450 degrees F.

Place medium-size cast iron skillet (8 inches in diameter) in oven to heat.

Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium-size bowl. Whisk together the milk, 2 tablespoons of the melted butter and the egg in a small bowl. Stir milk mixture into flour mixture until evenly moistened. Fold in corn kernels, pimiento and scallions until evenly distributed.

Using an oven mitt, carefully remove the hot skillet from the oven. Brush the bottom and sides of hot skillet with the remaining 1 tablespoon melted butter (butter will sizzle as soon as it hits the skillet). Pour the batter into the skillet, spreading it to the edges of the pan. Sprinkle top with the paprika. Bake for 20 to 25 minutes or until the top of the corn bread is golden and begins to crack slightly.

Remove skillet to wire rack and let corn bread cool 10 minutes. Invert skillet onto cutting board; remove skillet, leaving corn bread on cutting board. Cut cornbread into wedges and serve warm.

4 Responses to “RV Eats: Skillet Cornbread Recipe”

  1. Hey Jacq, we ate there at the Brewery but didn’t try the cornbread. Sounds yummy! We’ll have to go back.

  2. mmm… it looks and sounds delicious. I will definitely give the recipe a try when we are down in Austin. This reminds me of the Jalapeño Cornbread we get in the Moab Brewery. Yummy! Thanks for sharing.

  3. Ha, I know what you mean! We’re living in our RV full-time, also. The night before last I left the crockpot on all night with some delicious soup in it and the regular heater barely came on. Thanks for the cornbread recipe!

  4. Yumm … that would go great with navy bean soup.

    Elaine has a great recipe for corn bread using plain yogurt. Now I’m going to have to find it and make some.

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