Breads

Skillet Cornbread

  • 1 cups Corn meal, yellow
  • 1 cups All-purpose flour
  • 1 tablespoons Salt
  • 1 tablespoons Baking powder
  • 2 large Eggs
  • 1 cups Milk
  • 1/4 cups Oil

    • Preheat oven to 400°F.

    ~Add half the oil to a cast iron skillet, insuring the bottom and sides are oiled; place on a medium-high heat burner.

    ~Mix together alldry ingredients. Add the eggs; add the remaining oil; add the milk about 1 cup at a time stirring to mix until you havea medium thick (able to pour, but it isn't runny) batter. If desired, you may add chiles, corn, onions, cheese, etc. tothe batter. A jalapeno chile, seeded, ribbed and chopped tastes especially good.

    ~When the skillet is hot, place one drop of batter in the oil. If it sizzles, your skillet is ready. Pour the batter into the skillet and place in the oven for 20 minutes. Test the center of the cornbread with a wooden toothpick for doneness. When done, slide onto a plate and serve.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bill Cotton of Roseburg, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!