Monday, July 28, 2008

Skillet Cornbread

Heat oven to 425
Mix together in large bowl
1 C flour 3 t. baking powder
1/3 C sugar 1 C cornmeal
¼ t salt
In small bowl:
2 eggs, slightly beaten
1 C milk
1/3 -1/2 C melted butter (margarine)
Add wet ingredients to dry, beat until smooth. Pour into greased #8 iron skillet. (if you use a bigger skillet the cornbread will be flatter and more likely to burn) Bake 25 minutes.

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