Iron Skillet Cornbread

Preheat oven to 425 degrees. Put oiled skillet in oven to heat (use a nut oil in skillet because nut oils can take the heat. Vegetable oils will burn when heat is too hot.)

1 cup yellow plain corn meal

1 cup plain flour

1 teaspoon salt

1 tablespoon baking power

1 1/4 cup milk (or butter milk or sour milk (to sour milk add 1 1/4 tablespoon white vinegar (or lemon juice), let set 5 minutes to coagulate)

2 eggs*

2 tablespoons oil

3 tablespoons honey* (or 1 tablespoon sugar to taste)

Put dry ingredients together: corn meal, flour, salt, and baking power. Stir with a whisk to mix well. In a separate bowl, add liquid ingredients: milk, eggs, oil, and honey. Stir well. Add to dry ingredients then mix. Pour into greased hot iron skillet. Bake 20-25 minutes in hot oven or until done. 

*Eggs and honey are from the Farmstead.

Alternatives:

for Cream Corn Cornbread, follow above recipe; pour corn in hot skillet to line bottom of pan, spread evenly;  then gently pour mixed ingredients over corn. When ready, gently turn corn bread out of skillet, corn will be on top.

for Red, Yellow, Green Pepper and Onion Cornbread:  Follow above recipe then set aside. Cook peppers and onion in skillet until caramelized, then pour ingredients either on top of pepper/onion mixture or mix pepper/onion mixture in cornbread mix while in the hot skillet (you’ll have to work fast before ingredients start to cook.)

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