Buttermilk Skillet Double Cornbread
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Buttermilk Skillet Double Cornbread
  Skillet    Cornbread  
Last updated 6/12/2012 1:11:39 AM. Recipe ID 39234. Report a problem with this recipe.
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      Title: Buttermilk skillet double cornbread
 Categories: Ketchum kit, _need work
      Yield: 8 Servings
 
  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    Unces
 
  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 




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Recipe ID 39234 (Apr 03, 2005)

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