Pioneer Cornbread
Categories: Bread, Grain, USA, Side dish
Yield: 1 pan
1 1/2 c Cornmeal
2 1/2 c Milk
2 c All-purpose flour
1 tb Baking powder
1 ts Salt
2/3 c White sugar
2ea Eggs
1/2 c Corn oil
Pre-heat oven to 400 deg-F.
In a small bowl, combine cornmeal & milk.
Allow to stand for 5 mins.
Whisk together flour, baking powder, salt & sugar.
Mix in cornmeal mixture, eggs & oil until smooth.
Pour batter into cast iron skillet.
Bake for 30-35 mins. until a knife inserted into center comes out clean.
Serve warm with lots of butter & honey.
*NOTE: You may add 2/3 cup of chopped pecans or 2 tb of minced jalapeno
peppers.
ORIGIN: Ginger Raskin-Allenby, Butte-MT, circa 2012
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