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Buttermilk Skillet Double Cornbread Recipe

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Buttermilk Skillet Double Cornbread Recipe







Buttermilk Skillet Double Cornbread Ingredients:

***** Not Found *****

 

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.”
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Important Note: This Buttermilk Skillet Double Cornbread recipe was either located in the public domain or contributed by one of our site visitors. Any nutritional information presented has not been idependantly verified. If you have specific dietary requirements please use your own judgement in deciding which recipes are suitable for your particular diet.