Buttermilk Skillet Double Cornbread

8 Servings

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Buttermilk Skillet Double Cornbread Ingredients

1 1/4 c All-Purpose Flour	1/4 c Corn Oil
3/4 c Yellow Cornmeal	1 Egg
2 tb Granulated Sugar	1 cn Whole Kernel Corn *; drained
1 tb Baking Powder	15 1/4 Unces
1 c Milk

Instructions for Buttermilk Skillet Double Cornbread

Preheat oven to 400 0 F. Coat a 9 or 10-inch cast iron skillet or heavy 9-inch square baking pan with nonstick vegetable spray. Place in oven for 5 minutes to preheat. In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon each salt and freshly ground pepper. In another bowl, whisk together milk, oil and egg. Add liquid to dry ingredients, along with corn. Stir until all ingre dients are moistened and combined. Spoon into prepared and preheated skillet or pan. Bake until cornbread is firm, golden and pulls away from the sides - -- 20 or 25 minutes. Let cool slightly, then cut into wedges or squares to serve warm or at room temp erature. Makes 8 servings Recipe By : Ketchum Kitchen Posted to MC-Recipe Digest V1 #256 Date: Wed, 23 Oct 1996 17:27:35 -0700 (PDT) From: Greg Leonhardt NOTES : Canned corn makes this bread richer in taste, easier to prepare

Main Ingredient: MilkCuisine: Uncategorized