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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A nice mildly spicy cornbread recipe. Great with chili. You may want to adjust the amount of cayenne and hot sauce to taste. For this recipe I use cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do. Ingredients:
2 cups all-purpose flour |
1 cup yellow cornmeal |
1/3 cup white sugar |
4 1/2 teaspoons baking powder |
1 1/2 teaspoons salt |
1 1/2 teaspoons cayenne pepper |
1/2 cup shortening |
1 1/2 cups milk |
2 eggs, beaten |
4 1/2 teaspoons hot pepper sauce |
Directions:
1. Preheat oven and skillet to 400 degrees F (200 degrees C).
2. In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.
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