Iron-Skillet White Cornbread 1 cup of white stone-ground cornmeal
3/4 cup of flour
1 tablespoon of baking powder
1/2 teaspoon of salt
3/4 cup of evaporated milk
1 egg
3 tablespoons of vegetable oil |
Instructions: Preheat your oven to 425ºF. Place the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Add the milk, egg and vegetable oil and beat for about 1 minute or until the mixture is smooth. Pour the mixture into a well greased, seasoned cast iron skillet and bake for 20 minutes. Serve hot with butter. |
|
-