A Recipe for
Buttermilk Skillet Double Cornbread
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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This Recipe for Buttermilk Skillet Double Cornbread is one of thousands in the Recipes-to-go Drink Cookbook.
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This is a recipe for Buttermilk Skillet Double Cornbread from the recipe cookbook of Recipes-to-go (Drink)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
1 1/4 c All-Purpose Flour
3/4 c Yellow Cornmeal
2 TB Granulated Sugar
1 TB Baking Powder
1 c Milk
1/4 c Corn Oil
1 Egg
1 cn Whole Kernel Corn * --
: drained
* 15 1/4 ounces
Preheat oven to 400 0 F. Coat a 9 or 10-inch cast iron skillet or
heavy 9-inch square baking pan with nonstick vegetable spray. Place
in oven for 5 minutes to preheat.
In a mixing bowl, use a whisk to combine flour, cornmeal, sugar,
baking powder, and 1/2 teaspoon each salt and freshly ground pepper.
In another bowl, whisk together milk, oil and egg. Add liquid to dry
ingredients, along with corn. Stir until all ingre
dients are moistened and combined. Spoon into prepared and preheated
skillet or pan. Bake until cornbread is firm, golden and pulls away
from the sides -- 20 or 25 minutes. Let cool slightly, then cut into
wedges or squares to serve warm or at room temp
erature.
Makes 8 servings
Recipe By : Ketchum Kitchen
Date: Wed, 23 Oct 1996 17:27:35
~0700 (
Serves: 8
Buttermilk Skillet Double Cornbread Recipe brought to you by Recipes To-Go