CAST IRON SKILLET CHRISTMAS CORNBREAD (RECIPE)

[Guest guest]

This is not only delicious but festive. The Mexicorn has both red and green

peppers in it. Perfect for Christmas.

I love to bake in my cast iron skillets, such a homey feel to it.

Donna

 

CAST IRON SKILLET CHRISTMAS CORNBREAD

 

3 tablespoons margarine

1/2 cup chopped onion

1/2 cup chopped celery

1 cup all-purpose flour

1 cup yellow cornmeal

3 tablespoons white sugar

2 1/2 teaspoons baking powder

1 teaspoon sage (optional) use it though, tastes so good

1/2 teaspoon salt

1 cup regular milk, skim milk or soy milk

1 large egg, lightly beaten

1 small can of Mexicorn drained (Green Giant makes it)

 

Directions: Melt margarine in a 9-inch cast-iron skillet over medium heat.

Add onion and celery; saute 3 minutes. Rub oil up the sides of skillet.

 

Combine flour and the next 5 ingredients (flour through salt) in a large

bowl. Add milk, egg, and onion mixture, stirring just until moist. Stir in

Mexicorn.

Pour batter into skillet.

Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center

comes out clean.

 

Through violence, you may 'solve' one problem, but you sow the seeds for

another. Dalai Lama