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Skillet Cornbread (If you forget buttermilk at the store!) Recipe

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This recipe for Skillet Cornbread (If you forget buttermilk at the store!), by , is from Our joy in cooking!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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1 1/4 cups milk
1 cup cornmeal
1 cup all-purpose flour
4 teaspoons baking powder

3/4 teaspoon kosher salt
2 eggs, beaten
1/4 cup unsalted butter, melted
1 tablespoon vegetable oil or 2 Tbsp butter

Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
Pour batter into the skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Prep & Cook Time: 40 minutes
Serves: 6-8

Personal Notes:
Personal Notes:
I think this recipe is better than the buttermilk skillet cornbread in this book. I used white cornmeal versus yellow - reminded me more of mom's cornbread.
Definitely preheat the cast iron skillet then when you pull out of oven put your butter in pan and then the batter.




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