AuthoradminHow 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!
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.
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.
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.
Ingredients
Directions
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.
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.
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
Linda, I’m so happy to hear you loved this dessert! One of my absolute faves!