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Instructions |
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In a large bowl mix together the corn meal, flour,
salt, and baking powder.
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In a separate bowl mix together the eggs, butter,
and buttermilk. Add to the dry ingredients and stir
until well blended.
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Heat a dry 12 inch cast iron skillet over high heat
for 2 minutes. Add corn oil to skillet, swirl oil
around to coat bottom and sides. Leave remaining oil
in pan. Return to high heat for 1 minute.
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Pour the cornbread batter into the skillet and
cook on high heat until bubbles start to form in
the center. Remove from stove.
Bake in a preheated 400 degree F (200 degree C)
oven for 40 to 50 minutes, or until a knife
inserted into the center comes out clean. Serve
warm.
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| Serving
Suggestions |
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Bacon grease is suggested instead of margarine
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Originally Submitted
6/1/2011
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