Sue's southern cornbread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter (don't use low-fat or margarine) |
| 1½ | cup | Flour |
| 2½ | cup | Cornmeal |
| 5 | teaspoons | Baking Powder |
| 2 | teaspoons | Salt |
| 1 | tablespoon | Sugar |
| 2 | larges | Eggs |
| 2½ | cup | Milk (don't use skim) |
Directions
Preheat oven to 425 degrees. Melt the 5 Tbl. of butter in a cast iron skillet. Mix together the dry ingredients. Turn the skillet to coat with the butter. Pour the remainder into the dry ingredients. Coat the skillet with cornmeal & put into the oven to brown lightly.
Meanwhile, cut in butter until well blended & mixture resembles coarse crumbs. Mix together the eggs & milk. Add to the dry ingredients; mixing just until blended.
Remove skillet from oven & pour batter into the cast iron skillet. (The skillet should have a browned coating of cornmeal.) Bake for about 30 minutes or until golden brown & a toothpick comes out clean.
Posted to Bakery-Shoppe Digest V1 #232 by "Debra" <celtic@...> on Sep 11, 1997