Friday, January 21, 2011

Skillet Cornbread

Preheat oven to 425. Coat bottom and sides of 10-inch cast-iron skillet with 2 tsp. canola oil; heat in oven 5 minutes.

Meanwhile, whisk together:
1 3/4 c. self-rising WHITE cornmeal mix
2 c. buttermilk
1/4 c. AP flour
1 large egg, lightly beaten
2 T. melted butter
1 T. sugar

Pour batter into hot skillet.
Bake 25-30 minutes until golden.

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