| Ingredients: 1 Cup(s) flour 1 Cup(s) yellow cornmeal 1/2 Cup(s) sugar 1 Teaspoon(s) salt 3 1/2 Teaspoon(s) baking powder 3/10 Cup(s) neutral cooking oil 1 egg 1 Cup(s) milk 1 Cup(s) corn, frozen |
Directions:
Grease a 12-inch cast iron skillet. Should probably cut a round of parchment paper to put in the skillet before adding the batter to make it easier to flip out when done. If you serve from the pan, it will continue to cook the pieces that don't come out immediately. Preheat oven to 400 degrees. In a large mixing bowl, combine dry ingredients: flour, cornmeal, sugar, salt, baking powder Don't use peanut oil. Peanut butter corn bread is not as good as it sounds. Make a well in the dry ingredients and add wet ingredients: oil, milk, egg, frozen corn Stir until slightly lumpy. Pour the batter into the pan and bake for 15-20 minutes. A fork should come out clean. |