Tuesday, January 27, 2009

Skillet Corn Bread

Homemade cornbread is so easy! Plus you can adjust it to how you like it...sweeter..not as sweet...it's up to you. I flipped the cornbread over before taking this shot.


2 cups cornmeal (I used Masa Harina)

1/2 cup A/P flour
1 tablespoon of baking powder
1 tsp. salt

2 Tablespoons sugar

2 Tablespoons brown sugar
2 eggs
2 Tablespoons oil
1 1/2 cup buttermilk

1 small can of corn or creamed corn


Preheat oven and cast iron skillet to 400°F. Pour 1/4 cup oil into skillet when hot. Once the oil has coated the pan, pour out the excess oil.

Put all dry ingredients into a bowl.

Mix all wet ingredients together and then very gently stir into the dry. Don't be concerned with lumps. DO NOT overmix.

Pour immediately into very hot skillet. Then place back into oven. Bake for 15-20 minutes.

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