Cast Iron Skillet Corn Bread
- 1 cup all-purpose flour
- 1 cup yellow self-rising cornmeal
- 1/4 cup sugar
- 1 cup buttermilk
- 1/4 cup oil
- 1/4 cup honey
- 2 eggs, lightly beaten
- 3 T butter
Adapted from sunshinemom.blogspot.com
*If you don't have self-rising cornmeal then add one tablespoon of baking powder to whatever you do have.
*Preheat your oven to 400 degrees. Put three tablespoons of butter into your skillet and place it in the oven while it preheats. The butter will melt and not only grease your pan, but add an amazing crust to your cornbread.
*Mix the dry ingredients together in a large bowl, make a well in the center, and add the buttermilk, oil, honey, and eggs.
*Mix until just combined and pour into hot skillet. Be careful with the handle. A cast iron skillet has no protective plastic to keep you from burning your hands.
*Bake for 20 minutes, but check it after 17.