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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Are you looking for something different in making cornbread? This adds a nutty, rustic flavor to traditional southern cornbread. The recipe is adapted from one appearing in the Fort Worth Star Telegram newspaper by Amy Culbertson. Ingredients:
1 cup yellow cornmeal |
1/2 cup oatmeal (not instant) |
2 teaspoons baking powder |
1 teaspoon salt |
2 eggs, beaten |
1/4 cup margarine or 1/4 cup butter, melted |
1/2 cup milk |
1 tablespoon sugar (optional) |
Directions:
1. Preheat oven to 450 degrees.
2. Mix together dry ingredients.
3. Stir in beaten eggs, butter, & milk.
4. Add enough additional butter or oil to cover the bottom of a 9 or 10 inch cast iron skillet and place pan in hot oven.
5. When the pan is very hot, remove from the oven & pour the cornbread batter into the skillet.
6. Return to oven & bake approximately 15 minutes until browned.
7. Cut into wedges to serve.
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