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Corn bread

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This recipe makes 1 skillet of Corn bread. You may also use this recipe to make muffins or loaves.

You can serve it warm smothered with butter or cheese spread. Cold with chili, stew, chicken, or any other meat dishes. Try using it to top your next shepards pie instead of potatoes. Have it with strawberry jam for a change. This may soon become a family favorite.

You will also require a 10" cast iron skillet .


2 cups cornmeal 

2 1/2 cups milk  

1 1/2 cups all-purpose flour  

1 tablespoon baking powder  

1 teaspoon salt  

1 cup sugar or to your taste

2 eggs  

1/2 cup vegetable oil

2 tablespoons butter for pan 


Preheat the oven to 375 degrees F.

In a small bowl, combine the cornmeal and milk; let stand for 10 minutes. Stir this mixture often.

In a large bowl, whisk together flour, baking powder, salt and sugar. Add the eggs, oil, and the above mixture. Whisk the dough for at least 5 - 7 minutes.

Put 2 tablespoons of butter into your 10" cast iron skillet to melt in the 375 degree F oven for about 5 minutes while you are beating the bread mixture.

Remove the cast iron skillet from the oven and pour in the prepared dough. Level the dough in the hot cast iron skillet.

Return the cast iron skillet to the oven. Bake for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Leave in the cast iron skillet to cool.

You may also use a Corn bread pan to cook it in.

This makes the lightest you have ever tasted. It is easy to pack for lunches and family picnics. Great for sandwiches or in place of rolls at any meal.

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