3 Tbsp cooking oil
2 cups yellow or white cornmeal
1 tsp baking powder
1/2 tsp salt
1 large egg, beaten
1 1/2 cups buttermilk
Preheat oven to 425 degrees.
Pour oil into a 9 inch cast iron skillet and place in preheated oven.
In bowl, whisk together the dry ingredients, then add the egg and milk and stir until just incorporated - do not over mix.
Take the hot skillet out of the oven, and tip it several times to distribute the hot oil around the bottom and sides.
Carefully pour the batter into the hot skillet and return the skillet to the oven.
Bake cornbread for 15 to 20 minutes or until the edges brown and pull away from the cast iron skillet.
Remove and let rest for a few minutes before slicing into wedges to serve.
Drizzle with maple syrup or any berry syrup for a sweet old fashioned holiday breakfast meal that is super easy and frugal.
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