| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Breads, Hand made | 1 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1 | c | Cornmeal |
| 4 | ts | Baking powder |
| 1 | Egg; slightly beaten | |
| 1 | c | Milk; soured by adding a |
| Tsp cider vinegar (1 to 1 1/4) | ||
| 1/2 | ts | Salt |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
Preheat oven to 425 degrees. Put oil into cast iron skillet and put in oven while you mix all of the other ingredients in a large mixing bowl. Add enough milk to the batter until it is the consistency of pancake batter, which is thinner than most people make it. Stir only until mixed, then remove the cast iron skillet from the oven and pour the oil into your batter. ( Some of it will stay in the pan which is okay as it will make the crust very brown and crisp) Mix the oil in lightly then pour the batter into the hot skillet and return to the oven. Bake 25-30 minutes. My mother was a southern cook and made the most delicious cornbread. Part of the secret is baking it in a cast iron skillet. >From: Bluemoon <bluemoon@whitemtns.com> From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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