Yield: 1 Servings
Measure | 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) |
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