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STEPS
INGREDIENTS
Pre-heat oven to 425 F.

Pre-heat oven to 425 F.

Place all "dry" ingredients in a mixing bowl and wisk them together.

Place all "dry" ingredients in a mixing bowl and wisk them together.

Melt the butter in a small microwave safe dish for about 30 seconds if cold, 15 to 20 seconds if room temp.

Melt the butter in a small microwave safe dish for about 30 seconds if cold, 15 to 20 seconds if room temp.

Using a pastry brush and a bit of the melted butter paint a light coat on the cast iron skillet

Using a pastry brush and a bit of the melted butter paint a light coat on the cast iron skillet

In smaller bowl combine the milk, creamed corn & egg until fully blended.

In smaller bowl combine the milk, creamed corn & egg until fully blended.

Let batter rest 1 minute then spread evenly into skillet. Place in oven and bake 25 minutes or until toothpick inserted into cornbread comes out clean.

Let batter rest 1 minute then spread evenly into skillet. Place in oven and bake 25 minutes or until toothpick inserted into cornbread comes out clean.

Cut & serve right from the skillet with Pork Stew w/ green chilies, Chayote and Beans or another favorite dish.

Cut & serve right from the skillet with Pork Stew w/ green chilies, Chayote and Beans or another favorite dish.

  • 10.0in Cast Iron Skillet
  • 1.0c Medium grind yellow cornmeal
  • 1.0c all purpose flour unbleached
  • 1/2tsp Salt
  • 4.0tsp Baking powder
  • 1.0 egg
  • 4.0oz Cream style corn
  • 2/3c milk
  • 4.0Tbsp butter (unsalted)
  • 1/2Tbsp pure maple syrup (optional)
Chilling in Minnesota
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