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John Setzler

Cast Iron Pan Cornbread

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1 cup flour
1 cup yellow cornmeal
2/3 cup sugar
3 1/2 tsp baking powder
1 tsp kosher salt
1 cup milk
1 beaten egg
2/3 cup vegetable oil
1 cup corn (drained if canned) - optional
Shredded mild cheddar cheese to taste (or any cheese you like)
Combine the dry ingredients.  Add it to the wet ingredients.  Mix well.  Put in a 10" cast iron skillet and cook at 375-400° for 20 to 25 minutes or until a toothpick comes out clean.

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I've never mixed anything with my cornbread. I'll have to try it. Thanks, John.

My grandmother in North Texas always heated the CI skillet with a dollop of oil before adding the cornbread batter and baking.

Have you tried that?

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I usually use 2 tablespoons of bacon grease in the heated skillet before putting in the batter. Buttermilk instead of regular milk also creates a nice batch of cornbread.

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