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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight! Ingredients:
2 cups cornmeal |
2 cups all-purpose flour |
1/2 teaspoon salt |
2 tablespoons baking powder |
2 eggs |
1 cup margarine, melted |
4 cups buttermilk |
1/4 cup corn oil |
Directions:
1. In a large bowl mix together the corn meal, flour, salt, and baking powder.
2. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
3. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
4. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
5. Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
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