Wednesday, August 7, 2013

Corn bread

   Corn bread....we eat it with most suppers. My husband thinks he's the best corn bread maker ever. And I have to say that he does makes some good corn bread. We like to cook it in a cast iron skillet. Cast iron cooks nice and even and puts on a nice crust. I thought I'd share my husband's corn bread recipe with you. Give it a try. You won't be disappointed.

1 cup all-purpose flour (we use freshly ground flour)
1 cup yellow cornmeal
1/4 cup sugar
4 1/2 tsp baking powder
3/4 tsp salt
2 eggs
1 cup milk
1/4 olive oil
coconut oil for skillet

Mix together dry ingredients. Mix wet ingredients together in a separate bowl then mix all ingredients together well. Heavily coat your cast iron skillet with coconut oil. Set the skillet on the stove top burner and heat. Pour batter into hot skillet and let it cook undisturbed for a few minutes. You'll know it's ready when the edge of the batter starts to separate somewhat from the side of the skillet and rise up a bit. When this happens place into a 425 degree preheated oven and bake for approx. 20 minutes or until golden brown. When it's finished slice it and cover it with butter. It's also great drizzled with honey. Enjoy!

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