Cookie Bookie

Skillet Cornbread

2 cup Yellow Cornmeal
1 cup All-purpose Flour
1 teaspoon Salt
2 Tablespoon Baking Powder
2 cup Buttermilk
1 cup Milk
2 whole Egg
1 teaspoon Baking Soda
8 Tablespoons Butter (tried with coconut oil, adds a light coconut flavor)

Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.

Pour the milk mixture into the dry ingredients. Stir with a fork until combined.

In a cast iron skillet in the preheated oven melt butter. Slowly add 6 tablespoons melted butter to the batter, stirring until just combined.  Pour the batter into the hot skillet. 

Spread to even out the surface.

Bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!  Cut into 12 wedges.

Serves 12