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Buttermilk Skillet Double Cornbread


1-1/4 cup flour
3/4 cup yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
1 cup milk
1/4 cup corn oil
1 egg
1 can (15 1/4 ounces) whole kernel corn, drained

Preheat oven to 400F.
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, combine flour, cornmeal, sugar, baking powder, and 1/2-teaspoon each salt and freshly ground pepper. In another bowl, combine milk, oil and egg. Add liquid to dry ingredients along with corn. Stir until all ingredients 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.

Makes 8 servings




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.