When the wind blows and the temperature plummets, it's time to bake a 'skillet-full' of cornbread. Wonderful served with bean dishes or top a wedge with maple syrup and dessert is born. I make this bread often as it's a safe food for those with wheat intolerances plus it's easy to put together and a delight to eat.
Portion size8 servings
Credits :lesleyprince7 Prince
Ingredients
Method
Preheat oven to 425 F. Put a 10-inch cast-iron skillet in the oven for about 8 minutes. Combine dry ingredients in bowl and blend eggs and buttermilk together with a whisk. Remove the very hot skillet from the oven and add the butter or margarine. Swirl butter around pan so the bottom and sides are coated. Add the hot butter to the liquid ingredients and stir cornmeal mixture into the liquid ingredients. Stir until ingredients are incorporated. There will be a few lumps - that's okay. Turn the batter into the hot frying pan and bake for 20-25 minutes. When done, the cornbread will be golden with a few brown speckles across the top. Turn the cornbread out to cool on a baking rack. This cornbread is scrumptious served warm with butter or margarine, or topped with maple syrup.
