Friday, August 30, 2013

Corn Bread

I first made this recipe in 2005. My family loves it. I like the crunchy texture that the cast iron skillet gives the corn bread. I put a bit of vegetable oil in the pan before pouring in the batter.

Corn Bread
Favorite Recipes of the Amish of Wisconsin

1 stick butter, melted
1 1/3 c corn meal
1 1/3 c flour
1 heaping t baking powder
1/2 c sugar
1 t soda
3/4 t salt
2 eggs
1 c buttermilk

To the buttermilk, add the baking powder and baking soda.  Beat sugar and eggs.  Add melted butter.  Alternately add dry ingredients and buttermilk to the egg mixture.  Put in a 9 or 10 inch cast iron skillet(or a 8x8 or 9x9 pan) and bake at 375 for 30-40 minutes.

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