| 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" <celtic@volcano.net> on
Sep 11, 1997
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