Cast Iron Skillet Cornbread recipe post Mel here's a recipe for your skillet

[Guest guest]

I've made this one a few times. Sometimes I saute the onions and leave out the

celery and add 1/2 small can of the mild ortega chiles diced to the batter.

CAST IRON SKILLET CORNBREAD

 

3 tablespoons margarine

1/2 cup chopped onion

1/2 cup chopped celery

1 cup all-purpose flour

1 cup yellow cornmeal

3 tablespoons white sugar

2 1/2 teaspoons baking powder

1 teaspoon sage (optional)

1/2 teaspoon salt

1 cup skim milk or soy milk

1 large egg, lightly beaten

1 (11 ounce) can no-salt-added whole-kernel corn, drained

Directions: Melt margarine in a 9-inch cast-iron skillet over medium heat.

Add onion and celery; saute 3 minutes. Rub oil up the sides of skillet.

 

Combine flour and the next 5 ingredients (flour through salt) in a large

bowl. Add milk, egg, and onion mixture, stirring just until moist. Stir in corn.

Pour batter into skillet.

Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center

comes out clean.

 

 

 

 

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[Guest guest]

Sounds like a yummy idea...the boys love corn bread..

 

Do ya serve it in the pan, or flip the pan over and hope the bread

comes out?

 

m