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

Ingredients

1 cup yellow cornmeal

3/4 cup all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 tablespoon vegetable oil

1 egg, slightly beaten

3/4 cup buttermilk*

1 cup whole kernel corn, drained

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.

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