How could I refuse when my little boy woke up & said he wanted cornbread. Immediately I thought yes! Momma’s been gone for over a week & I gotta bake with my sweet boy!
Then simultaneously we both said chocolate. So, Chocolate Chip Skillet Cornbread was our combined baking effort. Oh was it fun!
Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins
1 1/4 cup Medium Grind Cornmeal
2/3 cup White Whole Wheat Flour
2/3 cup Chocolate Chips
1 tablespoon Baking Powder
1/2 teaspoon Sea Salt
1 stick (4 ounces) Butter, melted
1/2 cup Honey
1 cup 2% Milk
1 Egg Beaten
Vegetable Oil
Topping
1/2 cup Chocolate Chips
1
Coat a 9 inch cast iron skillet with some vegetable oil. Place skillet in the oven & pre heat to 425 degrees F with the rack in the middle.
2
In a bowl, whisk together dry ingredients (excluding chocolate chips.) In another bowl whisk together wet ingredients. Combine them well. Fold in 2/3 cup chocolate chips.
3
Remove skillet from oven with an oven mitt. Pour batter into hot pan. Bake for 20-25 minutes or until golden brown. Carefully remove from the oven, add the additional 1/2 cup chocolate chips to the top while hot. Serve warm or room temperature.
Coat a 9 inch cast iron skillet with some vegetable oil. Place skillet in the oven & pre heat to 425 degrees F with the rack in the middle.
2
In a bowl, whisk together dry ingredients (excluding chocolate chips.) In another bowl whisk together wet ingredients. Combine them well. Fold in 2/3 cup chocolate chips.
3
Remove skillet from oven with an oven mitt. Pour batter into hot pan. Bake for 20-25 minutes or until golden brown. Carefully remove from the oven, add the additional 1/2 cup chocolate chips to the top while hot. Serve warm or room temperature.
I just made this and it was a huge hit! Great texture, wonderful crust. I preheated my toaster oven to 425 and put the skillet in to get hot. Once I poured the batter in, there was a very fun and crust-forming sizzle. I baked for about 25 minutes in a 9″ cast iron skillet. Will make again soon. I omitted the chocolate chips on top and I substituted maple syrup for the honey
Authoradmin
I just made this and it was a huge hit! Great texture, wonderful crust. I preheated my toaster oven to 425 and put the skillet in to get hot. Once I poured the batter in, there was a very fun and crust-forming sizzle. I baked for about 25 minutes in a 9″ cast iron skillet. Will make again soon. I omitted the chocolate chips on top and I substituted maple syrup for the honey
Linda, I’m so happy to hear you loved this dessert! One of my absolute faves!