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Skillet Cornbread

Kraft Memeber Recipe
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Makes: 8 wedges Total Time: 30 min
Category: Breads Sub Category: Quick Breads

what you need
  • 1 stick butter, or 4 Tbsp. butter and 4 Tbsp. bacon grease (plus one additional Tbsp. butter), divided
  • 1.5 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 to 1.5 tsp. salt
  • 2 eggs
  • 1.5 cups buttermilk or milk
  • 1/2 cup corn (optional)
make it
Preheat oven to 400°F. Put skillet in oven with butter and bacon fat. Heat for 5 minutes or till melted. Pour butter into large bowl, return skillet to oven.

Stir together cornmeal, flour, sugar, baking powder and salt in a bowl. In separate bowl whisk melted butter, eggs, milk and corn. Add dry ingredients and stir till combined.

Remove skillet from oven, add remaining butter, and swirl to coat. Pour batter into pan, return to oven. Bake about 25 minutes or until toothpick comes out clean. Remove to rack after 10 minutes in pan. Cut into wedges, serve with butter.
I usually leave out the corn.
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