5 tb Butter (don’t use low-fat or
1 1/2 c Flour
2 1/2 c Cornmeal
5 ts Baking Powder
2 ts Salt
1 tb Sugar
2 lg Eggs
2 1/2 c Milk (don’t use skim)
Preheat oven to 425 degrees. Melt the 5 Tbl. of butter in a cast iron
skillet. Mix together the dry ingredients. Turn the skillet to coat with
the butter. Pour the remainder into the dry ingredients. Coat the skillet
with cornmeal & put into the oven to brown lightly.
Meanwhile, cut in butter until well blended & mixture resembles coarse
crumbs. Mix together the eggs & milk. Add to the dry ingredients; mixing
just until blended.
Remove skillet from oven & pour batter into the cast iron skillet. (The
skillet should have a browned coating of cornmeal.) Bake for about 30
minutes or until golden brown & a toothpick comes out clean.