Cornbread (skillet)

By Julie Adams

Ingredients

• 1 1/4 cups stone-ground cornmeal, preferably local
• 3/4 cup of flour, preferably local
• 1 tsp. soda
• 1 1/2 tsp. baking powder
• 1 1/2 Tbsps. sugar (optional or use to taste) I use about 3/4 tsp. if any
• 3/4 tsp. salt
• 2 eggs
• 1 cup buttermilk

Details

Adapted from tastykitchen.com

Preparation

Step 1

Turn oven to 425 and put 8" cast iron skillet with 3 Tbs oil added into oven while it preheats.

Whisk all dry ingredients together.
Mix together the eggs and milk.

When oven is preheated, add the milk/egg mixture to dry ingredients and stir.

Remove skillet from oven and pour the hot oil into the cornbread mix. Stir and add back to skillet.

Place skillet back into the oven and bake about 25-30 minutes until bread has "pulled away" from pan.