Cast Iron Skillet Cornbread

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Pre-heat oven to 400*F.

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Dry ingredients:

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*2 cups Corn Meal

*2 cups Whole Wheat Pastry Flour

*2 tablespoons Baking Powder

*1 cup Granulated Sugar

*2 teaspoons Sea Salt

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Sift together the dry ingredients into a mixing bowl.

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Wet ingredients:

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*2 cups Buttermilk, or 2 cups Milk with 1 teaspoon Vinegar, slightly warmed

*4 Eggs, room temperature

*1/2 cup Butter, melted

*1/2 cup Honey

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Whisk together in bowl the wet ingredients.

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*1/4 cup Extra Light Olive Oil, for cast iron skillets

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Add the wet ingredients to the dry ingredients mix together until combined.

Then pour in the olive oil into a heated cast iron skillet. (On medium heat, on stove, heat the cast iron skillet until hot.)

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Then add the oil and corn bread dough mixture. Do the same for the corn shaped cast iron skillet but use a pastry brush, brush each corn shape with olive oil.

Bake at 400* F. for 9-10 minutes in **Corn Bread Corn Shape Skillet.

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Bake at 400*F. for 23-25 minutes *Large Cast Iron Skillet.

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Recipes will make and fills one “corn” corn bread shape baking skillet and one large cast iron skillet or it can fill into 1 large skillet.

Also see White Chicken Chili

Enjoy!

Lindy