This is a yummy "magic" kind of recipe
Skillet Custard Cornbread
Preheat oven to 400
Prepare pan:
Place 2 T butter or margarine in 9 cast iron skillet. Put into oven to preheat.
Mix:
1 1/3 C yellow cornmeal
1/3 C all purpose flour
1 tsp. baking soda
3 T sugar or brown sugar
1 ¼ tsp salt
Add:
Stir in 1 C milk
2 unbeaten eggs
Then 1 C buttermilk*
Pull skillet from oven, tip it around so that the sides are buttered. Add batter to skillet.
Pour 1 C milk over the top of the batter ( yes, this is ANOTHER cup of milk) DO NOT STIR!!!
Bake 35 minutes, until set and golden brown. Serve with butter and honey.
** to make substitute butter milk, take a 1 C measure and put 1 T. white vinegar in it, fill with milk, wait 15 minutes. Voila!
Skillet Custard Cornbread
Preheat oven to 400
Prepare pan:
Place 2 T butter or margarine in 9 cast iron skillet. Put into oven to preheat.
Mix:
1 1/3 C yellow cornmeal
1/3 C all purpose flour
1 tsp. baking soda
3 T sugar or brown sugar
1 ¼ tsp salt
Add:
Stir in 1 C milk
2 unbeaten eggs
Then 1 C buttermilk*
Pull skillet from oven, tip it around so that the sides are buttered. Add batter to skillet.
Pour 1 C milk over the top of the batter ( yes, this is ANOTHER cup of milk) DO NOT STIR!!!
Bake 35 minutes, until set and golden brown. Serve with butter and honey.
** to make substitute butter milk, take a 1 C measure and put 1 T. white vinegar in it, fill with milk, wait 15 minutes. Voila!
