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Cast Iron Skillet Cornbread Recipe

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This recipe for Cast Iron Skillet Cornbread, by , is from Nana's Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tere Railey
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup yellow corn meal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup butter
1 large egg, slightly beaten

Directions:
Directions:
Preheat oven to 400. Place the butter in an 8-inch cast iron skillet and pop the skillet into the oven. While the butter melts, combine corn meal, flour, sugar and salt in a medium bowl. Combine milk, oil, and egg in a small bowl; mix well. Add milk mixture to flour mixture. Stir until just blended. Grasping the hot skillet with a pot holder, pour the melted butter into the mixture and pour the mixture back into the skillet. Place in oven and bake for 20-25 minutes.

Personal Notes:
Personal Notes:
This is the basic cornbread that snuggles under smoky greens, slow-cooked green beans and any good chili. While the skillet develops a tasty brown crust on the underside of the cornbread, the top is fluffy, golden and buttery. Some may remember Poppy Homer crumbling this cornbread into a tall glass of buttermilk for a morning meal.

 

 

 

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