Wednesday, November 17, 2010

Skillet Cornbread

Skillet Cornbread
· 3 cups self-rising cornmeal
· 1 cup self-rising flour
· 2 tablespoons brown sugar
· 4 large eggs, slightly beaten
· ½ cup oil (I use olive oil)
· 3 cups buttermilk
Combine cornmeal, flour and brown sugar in a mixing bowl. Stir in the eggs, oil, and buttermilk. Mix well. Pour into large greased cast iron skillet (or baking dish). Bake at 425˚ for 30 minutes or until golden brown and a knife inserted in the center comes out clean.

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