Cowboy Cornbread

Bakes in a cast iron skillet -- great accompaniment to a pot of chili

Yield: 8 servings

Preparation Time: 10 min; Cook Time: 45 min

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Ingredients

check yellow cornmeal 1 cup yellow cornmeal

check all purpose flour 3/4 cup all purpose flour

check baking powder 1 1/2 teaspoons baking powder

check baking soda 1/4 teaspoon baking soda

check salt 1/4 teaspoon salt

check vegetable oil 1/4 tablespoon vegetable oil

check egg, slightly beaten 1 egg, slightly beaten

check buttermilk* 3/4 cup buttermilk*

check whole kernel corn, drained 1 cup whole kernel corn, drained

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Directions:

Lightly grease an 8-inch cast iron skillet. Preheat skillet in a 400 degree F oven for 10 minutes.

Combine cornmeal, flour, baking powder, baking soda and salt in a large bowl.

Mix oil, egg and buttermilk together in a separate bowl. Add to dry ingredients . Stir just until dry ingredients are moistened. Blend in corn.

Spoon batter into skillet and bake for about 45 minutes or until toothpick inserted in center of bread comes out clean.

*No buttermilk? Substitute 3/4 tablespoon lemon juice and enough milk to make 3/4 cup.

Please note that some ingredients and brands may not be available in every store.