Savory Cornbread
2 cups cornmeal mix
2 heaping tablespoons plain flour
pinch of salt
1 egg
3/4-1 cup of milk or buttermilk
Preheat oven to 425 degrees F. Heat 12 inch cast iron skillet on medium high burner, with a small amount of cooking oil.
Mix all ingredients together i large mixing bowl. Pour in hot skillet. Bake in oven for 20 minutes, or until golden brown on top. Turn bread onto a platter and slice. Serve immediately, with butter as desired.
Another variation for any cornbread recipe is to substitute a heaping tablespoon of mayonnaise for the egg. Makes a softer cornbread.
2 heaping tablespoons plain flour
pinch of salt
1 egg
3/4-1 cup of milk or buttermilk
Preheat oven to 425 degrees F. Heat 12 inch cast iron skillet on medium high burner, with a small amount of cooking oil.
Mix all ingredients together i large mixing bowl. Pour in hot skillet. Bake in oven for 20 minutes, or until golden brown on top. Turn bread onto a platter and slice. Serve immediately, with butter as desired.
Another variation for any cornbread recipe is to substitute a heaping tablespoon of mayonnaise for the egg. Makes a softer cornbread.