Saturday, April 05, 2003

Sizzling Cornbread

Greg loves this recipe so much that I find myself making this at least once a week. It's very easy to remember and I just start throwing things into a bowl and volia! You can add anything you like to this version: course ground pepper, sundried tomatoes, jalapenos, whatever.

Preheat oven to 350 and put a small or medium cast iron skillet to warm in the oven.

Medium bowl:
I cup cornmeal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
pinch of salt
1 cup milk
1 stick butter
1/3 cup olive oil
1 egg slightly beaten

Add everything to a bowl in order above and stir.
Take skillet out of oven and grease with generous amounts of olive oil. Put back in oven to warm. When ready take back out and scape in mixture. Let cook for about 20 minutes, or until it appears firm on top and just very slightly brown. Turn up heat to broil and just crisp top to your liking...Greg loves his cornbread crispy on the outside and moist on the inside and I've fooled around and found that this is the best way to get the bread exactly right.

Pop out of pan and smear with lots of butter or a big glass of cold milk!