"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Cornbread - cast iron baked Recipe

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This recipe for Cornbread - cast iron baked, by , is from Peterson Girls' Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
Preheat oven to 425 with 10" cast iron skillet and 1 stick of butter in it.

Whisk together in bowl:
1 c. cornmeal
c. flour
c. sugar (+/-)
2 tsp. baking powder
tsp. baking soda
1 tsp. salt

Whisk together in 4c. liquid measuring cup:
1 c. milk
⅓ c. sour cream or plain yogurt
2 eggs

Directions:
Directions:
Combine wet and dry ingredients and pour in melted butter from skillet, stirring until just barely combined. Then pour batter into hot skillet and return to oven. Reduce heat to 375 and bake for 22 minutes.

Personal Notes:
Personal Notes:
This is our new favorite cornbread. The cast iron skillet makes it soooo good! Of course, "you could eat river rocks if you put enough honey butter on them!" -Gramps

 

 

 

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