CORN BREAD
(Martha, 12-30-05 )
Use square cast iron skillet
Salt (@ 1 tsp)
Oil (@ 2 TBSP)
Margarine (@ 2 TBSP) (don’t use butter, it will burn)
1 ¼ Cup Cornmeal (Self-Rising)
3/4 Cup Flour (Self-Rising)
1 Cup Buttermilk
½ Cup Water
1 TBSP Oil
1 tsp. Sugar
· Preheat oven to 450
· Sprinkle salt in bottom of cast iron skillet, add margarine and butter. Place in oven while mixing other ingredients.
· Stir together the meal, flour and sugar.
· Combine water, buttermilk, and oil.
· Add the wet ingredients to the dry ingredients and mix well.
· Pour into hot cast iron skillet.
· Place in oven on middle rack. When the edges begins to brown, move the skillet to the second or top rack in oven to get the top to brown
