INGREDIENTS

INSTRUCTIONS

Place a well oiled, cured 10 inch cast iron skillet in a 425 degree
oven.  Mix dry ingredients in one bowl; in a second bowl beat the egg
well,  then add the remaining wet ingredients. If you placed your
oiled,  cured 10" skillet in the 425 degree oven before you started
mixing  the two bowls above, it should be hot by now, it MUST be hot.
Pour the "wet" bowl contents into the "dry" bowl and stir to mix,
don't over mix, you have about 30 seconds to set the skillet out of
the oven and pour the batter into the skillet, going in a circular
motion around the skillet in a ever increasing smaller circle, you  can
not rake the batter around in the skillet after it hits the hot
surface, you can rake the last remnents of batter from the bowl
however.  Set your timer or look at the clock, it will take only eleven
minutes  til the bread is done if your oven thermostat is accurate.
Turn out  bread onto a raised bread rack as soon as you take it from
oven or it  will "sweat"; if your skillet was "cured" and not used for
anything  else, the bread will slide right out. The above sounds like a
lot of  fuss but it is not, and you will have cornbread so good it
might make  you slap your mamma, she might however slap back. >>floyd
flud  NOTES : If you like bread that taste like corn, is very light and
holds so well the slices are sharp pointed, then give it a try,  it
also warms over very nicely without being dry.  Recipe by: floyd flud
Posted to bbq-digest by "Rory D. Remenak" <bozo@inforum.net> on Feb
08, 1999, converted by MM_Buster v2.0l.

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