Recipe - Buttermilk Skillet Double Cornbread

1 One fourth cup AllPurpose Flour
Three fourths cup Yellow Cornmeal
2 tablespoon Granulated Sugar
1 tablespoon Baking Powder
1 cup Milk
One fourth cup Corn Oil
1 Egg
1 cn Whole Kernel Corn *; drained
15 One fourth Unces

Preheat oven to 400 0 F. Coat a 9 or 10inch cast iron skillet or heavy
9inch square baking pan with nonstick vegetable spray. Place in oven for 5
minutes to preheat.

In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking
powder, and One half teaspoon each salt and freshly ground pepper. In another
bowl, whisk together milk, oil and egg. Add liquid to dry ingredients,
along with corn. Stir until all ingre

dients are moistened and combined. Spoon into prepared and preheated
skillet or pan. Bake until cornbread is firm, golden and pulls away from
the sides 20 or 25 minutes. Let cool slightly, then cut into wedges or
squares to serve warm or at room temp

erature.

Makes 8 servings
Recipe By : Ketchum Kitchen

Posted to MCRecipe Digest V1 #256

Date: Wed, 23 Oct 1996 17:27:35 0700 (PDT)

From: Greg Leonhardt gregl@plinet.com

NOTES : Canned corn makes this bread richer in taste, easier to prepare