| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 5 | tb | Butter (don't use low-fat or margarine) |
| 1 1/2 | c | Flour |
| 2 1/2 | c | Cornmeal |
| 5 | ts | Baking Powder |
| 2 | ts | Salt |
| 1 | tb | Sugar |
| 2 | lg | Eggs |
| 2 1/2 | c | Milk (don't use skim) |
INSTRUCTIONS
Preheat oven to 425 degrees. Melt the 5 Tbl. of butter in a cast iron skillet. Mix together the dry ingredients. Turn the skillet to coat with the butter. Pour the remainder into the dry ingredients. Coat the skillet with cornmeal & put into the oven to brown lightly. Meanwhile, cut in butter until well blended & mixture resembles coarse crumbs. Mix together the eggs & milk. Add to the dry ingredients; mixing just until blended. Remove skillet from oven & pour batter into the cast iron skillet. (The skillet should have a browned coating of cornmeal.) Bake for about 30 minutes or until golden brown & a toothpick comes out clean. Posted to Bakery-Shoppe Digest V1 #232 by "Debra" <[email protected]> on Sep 11, 1997
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