Big
Rob’s Skillet Corn Bread
By Chief
Rob Mirabile, GCPFD
Soft
and moist like the back seat of a 67 Chevelle Convertible in the rain.
Ingredients:
1 ¾ Cups Cornmeal
¼ Cups Flour
1/3 Cups Sugar
½ Tsp. Baking Powder
¾ Tsp. Salt
½ Tsp. Baking Soda
2 Eggs
1 ½ Cups Buttermilk
1 Stick of Butter
Directions:
1. Put Stick of Butter in a 9-12 inch Cast Iron Skillet, Place in cold oven.
2. Preheat to 400 Degrees.
3. Mix Dry Ingredients.
4. Beat Egg with Buttermilk.
5. Thoroughly Combine dry and wet ingredients.
By this time the oven should be up to temp and butter melted.
6. Remove skillet from oven, and swirl butter to coat skillet.
7. Pour excess butter out of skillet into cornbread batter.
8. Mix the melted butter into the cornbread batter.
9. Pour cornbread batter back into the hot buttered skillet.
10. Place back in 400 degree oven 25-30 minutes until golden brown |
