Buttermilk Skillet Double Cornbread Recipe
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Buttermilk Skillet Double Cornbread Recipe
Buttermilk Skillet Double Cornbread Ingredients:
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Buttermilk Skillet Double Cornbread Preparation:
1 1/4 c All-Purpose Flour 3/4 c Yellow Cornmeal 2 TB Granulated Sugar 1 TB Baking Powder 1 c Milk 1/4 c Corn Oil 1 Egg 1 cn Whole Kernel Corn * -- : drained
* 15 1/4 ounces
Preheat oven to 400 0 F. Coat a 9 or 10-inch cast iron skillet or heavy 9-inch square baking pan with nonstick vegetable spray. Place in oven for 5 minutes to preheat.
In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking powder, and 1/2 teaspoon each salt and freshly ground pepper. In another bowl, whisk together milk, oil and egg. Add liquid to dry ingredients, along with corn. Stir until all ingre
dients are moistened and combined. Spoon into prepared and preheated skillet or pan. Bake until cornbread is firm, golden and pulls away from the sides -- 20 or 25 minutes. Let cool slightly, then cut into wedges or squares to serve warm or at room temp
erature.
Makes 8 servings
Recipe By : Ketchum Kitchen
Date: Wed, 23 Oct 1996 17:27:35 ~0700 (
| "Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." | | Ginette Olivesi-Lorenzias |
| “That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” | | Madeleine L'Engle (1918--) American author. |
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