Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/507/Cowboy_Cornbread
Cowboy Cornbread
Bakes in a cast iron skillet -- great accompaniment to a pot of chili
Yield: 8 servings
Preparation Time: 10 min; Cook Time: 45 min
Ingredients
| 1 | cup | yellow cornmeal | |
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| 3/4 | cup | all purpose flour | |
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| 1 1/2 | teaspoons | baking powder | |
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| 1/4 | teaspoon | baking soda | |
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| 1/4 | teaspoon | salt | |
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| 1/4 | tablespoon | vegetable oil | |
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| 1 | egg, slightly beaten | ||
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| 3/4 | cup | buttermilk* | |
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| 1 | cup | whole kernel corn, drained | |
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Directions:
Lightly grease an 8-inch cast iron skillet. Preheat skillet in a 400 degree F oven for 10 minutes.
Combine cornmeal, flour, baking powder, baking soda and salt in a large bowl.
Mix oil, egg and buttermilk together in a separate bowl. Add to dry ingredients . Stir just until dry ingredients are moistened. Blend in corn.
Spoon batter into skillet and bake for about 45 minutes or until toothpick inserted in center of bread comes out clean.
*No buttermilk? Substitute 3/4 tablespoon lemon juice and enough milk to make 3/4 cup.
Please note that some ingredients and brands may not be available in every store.
Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/507/Cowboy_Cornbread
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