Tuesday, February 07, 2006

Skillet Cornbread


Here's a recipe for skillet cornbread. Goes great with the Chili recipe
above.


Skillet Cornbread

Requires a Nine (9) inch cast iron Skillet.

3/4 Cup - Corn Meal
1¼ Cup - All-Purpose Flour
1/4 Cup - Sugar
2 Teaspoons - Baking Powder
½ Teaspoon - Salt (Optional)
1 Cup - Milk
1 - Egg
½ Cup + 2 Tablespoons - Vegetable Oil

Preheat oven to 400°F. Put skillet in oven while it preheats.

Whisk together first five (5) ingredients.
In a separate container, combine the egg and milk. Mix with a fork until egg and milk are well blended.
Stir egg/milk mixture into dry ingredients. Blend well.
When oven is at temperature, remove skillet from oven.
Add ALL the Vegetable Oil to the skillet and return skillet to oven for five (5) minutes.
Carefully add most of the hot oil from the skillet to the batter. Blend slowly, but completely.
Pour batter into hot skillet.
Return skillet to oven.
Bake for 20 to 25 minutes until a knife blade inserted in the center comes out clean.
Turn out onto cooling rack and immediately return to skillet.Slice into wedges for serving.

Makes approximately eight (8) servings.

>JjV<
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Youth and skill are no match for experience and treachery.

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