"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Harry's Black Skillet Corn Bread Recipe

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This recipe for Harry's Black Skillet Corn Bread, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Wednesday, September 10, 2008


1 TBS butter
1 TBS cooking oil
1 cup all purpose flour
1 cup yellow corn meal
2 TBS sugar
1 TBS baking powder
1 tsp cracked black pepper
1/2 tsp salt
1 cup milk
1/4 cup cooking oil, melted
2 eggs, slightly beaten
1/2 cup margarine/butter
2 TBS honey

"Preheat oven to 425 degrees. Place 1 Tablespoon each of butter and oil in large ovenproof or cast iron skillet. Preheat in oven for 5 minutes. In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, 1/2 teaspoon of cracked black pepper, and salt. Make a well in the center of the dry ingredients; set aside. In another bowl blend together the milk, 1/4 cup cooking oil or melted shortening, and the eggs. Add egg mixture all at once to dry mixture. Stir just until moistened. (The batter will be slightly lumpy) Spoon batter into the prepared pan and spread with spoon. Sprinkle with remaining 1/2 teaspoon cracked black pepper. Bake 20 minutes or until a toothpick inserted near the center comes out clean. It desired, in a medium bowl beat the 1/2 cup softened butter for 30 seconds on medium speed with an electric mixer. Add honey; beat on high speed for 1 minute more or until fluffy. To serve, immediately place a dollop of honey butter in the center of the hot corn bread. Pass remaining honey butter. NOTE: Any of the following items can be folded gently into the batter: (1)1-12 oz can of whole kernel corn with sweet peppers, well drained, (2)1 cup shredded cheddar or Monterey Jack cheese and one 4 oz can of diced green chili peppers, well drained, (3) about 1/2 cup shredded cheddar cheese, 1/4 cup finely shredded carrot, and 1/4 cup finely shredded zucchini, (4) 1/4 cup chopped cooked crisp bacon.




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