Skillet Corn Bread

* Exported from MasterCook *

SKILLET CORN BREAD

Recipe By : GRIT -- APRIL 6, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
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2 tablespoons stone-ground cornmeal
2 cups self-rising cornmeal mix
1 teaspoon salt
1 egg
2 cups buttermilk

Preheat oven to 450. Grease a heavy 10-inch cast-iron skillet. Sprinkle
the stone-ground cornmeal on the bottom, and place the pan in the oven.
In a large mixing bowl combine self-rising cornmeal and salt. Make a
well in the center, and whisk in egg and buttermilk. Pour batter into
the hot skillet. Bake for 30 minutes, and brown the top under the
broiler for 1 minute. Remove cornbread from oven, and turn it out of the
skillet onto a wire rack to cool. Cut in wedges and serve.
Makes 10 servings.
MasterCook formatted by Ethel Snyder

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