This cornbread is made right in a cast iron skillet, the same way it was made over 100 years ago!
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This cornbread is made right in a cast iron skillet, the same way it was made over 100 years ago!
3/4 C. yellow cornmeal
2 tsp. Rumford Baking Powder
2 Tbsp. granulated sugar
1 tsp. salt
1 C. skim milk
2 Tbsp. vegetable oil
1 lg. egg, lightly beaten
1 C. all-purpose flour
Spray 10-inch cast iron skillet with vegetable cooking spray. Place skillet in a 425° F. oven for 4 minutes or until hot.
Whisk flour, cornmeal, baking powder, sugar and salt in a large bowl; make a well in center of mixture. In a separate bowl, combine milk, oil and egg; stir until well blended. Add to dry ingredients, stirring just until moistened. Batter should still have some lumps. Spoon batter into preheated skillet.
Bake at 425° F. for 20 minutes or until lightly browned. Makes 8 servings.
Recipe by Karen Mitchell-Wilcher.
3/4 C. yellow cornmeal
2 tsp. Rumford Baking Powder
2 Tbsp. granulated sugar
1 tsp. salt
1 C. skim milk
2 Tbsp. vegetable oil
1 lg. egg, lightly beaten
1 C. all-purpose flour
Spray 10-inch cast iron skillet with vegetable cooking spray. Place skillet in a 425° F. oven for 4 minutes or until hot.
Whisk flour, cornmeal, baking powder, sugar and salt in a large bowl; make a well in center of mixture. In a separate bowl, combine milk, oil and egg; stir until well blended. Add to dry ingredients, stirring just until moistened. Batter should still have some lumps. Spoon batter into preheated skillet.
Bake at 425° F. for 20 minutes or until lightly browned. Makes 8 servings.
Recipe by Karen Mitchell-Wilcher.