Iron Skillet Cornbread

• 1 cup Plain, White Cornmeal (or Yellow If You Prefer)
• 13 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 1 whole Egg, Beaten
• 1 cup Whole Buttermilk (NOT Non-fat)
• 1/4 cups Water
• 2 Tablespoons Vegetable Oil, For The Pan

1. Heat oven to 450 degrees.
2. Combine dry ingredients (cornmeal, flour, baking powder, salt, and soda) into a mixing bowl.
3. In a smaller bowl, beat egg then add buttermilk and water.
4. Mix together, then add to the dry ingredients, mixing well.
5. Pour veggie oil into an 8 cast iron skillet and place on stove top.
6. Heat oil for 2-3 minutes till hot enough that mixture will sizzle when poured in.
7. Turn off burner and remove skillet.
8. Pour cornbread mixture into the hot skillet.
9. Put in the oven and bake for 20-25 minutes until the top is golden brown.
10. Cut into 8 peices and serve hot with butter.
11. Note: You can replace plain cornmeal and flour with self-rising cornmeal and flour.
12. Just do NOT add the salt and baking powder called for in the recipe.
13. Also, you can use plain milk, but need to leave out the soda if you do.
14. You can also bake this in another type 8 pan.
15. Just heat your oil in the oven instead of on top of the stove.

cornmeal, allpurpose, baking powder, salt, baking soda, egg, buttermilk, water, vegetable oil

Taken from tastykitchen.com/recipes/breads/iron-skillet-cornbread/ (may not work)