Food
Skillet Corn Bread
By Yankee Magazine|May 08 2003|
Yield
6 to 8 servings
Ingredients
1 cup graham or whole-wheat flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk
2 eggs
1/4 cup vegetable oil
1/4 cup brown sugar
Instructions
Preheat oven to 400 degrees F. Combine the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the buttermilk, eggs, oil, and brown sugar until smooth. Add the buttermilk mixture to the flour mixture and stir just until blended. Pour into a greased 10-inch skillet and bake for about 20 minutes, until golden brown and solid in the center. Serve warm.
ANAWSOME TRUE CORNBREAD. MOST RECIPES ARE REALLY A CAKE.
Made this with my 13 year old daughter and as soon as it was out of the oven it was in my bowl broken up and sprinkled with maple syrup.
My daught buttered hers and we ate the whole batch, right then and there.
Substituted the buttermilk with milk & lemon juice as we didn’t have any buttermilk. I might try this recipe in the waffle iron. A hit in my house.
TRUE corn bread does NOT contain sugar of any kind or amount–if it does, it is Johnny Cake, not corn bread!
“True Corn Bread” depends where you live – in Atlantic Canada, the recipe is passed over generations since the time of the Loyalists who fled to Canada during the American revolt. It is this recipe and it contains the same brown sugar or maple syrup is brown sugar isn’t available. We don’t have “Johnny Cakes”…..