Skillet cornbread - sl 1/90
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Yellow cornmeal |
| ½ | cup | All-purpose flour |
| 1 | tablespoon | To 2 tb sugar |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | each | Egg; beaten |
| 1 | cup | Buttermilk |
| ¼ | cup | Vegetable oil; divided |
Directions
Combine first 6 ingredients in a large bowl; add egg, buttermilk, and 3 tablespoons oil, stirring just until dry ingredients are moistened.
Pour remaining 1 tablespoon oil into an 8-inch cast-iron skillet, and place in a 425 degree oven for 20 minutes or until lightly browned. Yield: about 6 servings.
Maxine Compton of Texas, in January, 1990"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 12-29-95
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