Skillet Corn Bread
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Added by: Allison Shauger
on 6/16/2008 7:55pm
Featured product(s): Flour,
Background ingredients: Eggs, Milk,
| Yields: 10 servings |
INGREDIENTS:
|
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 rubbed sage
1/2 teaspoon salt
1 cup skim milk
1 large eggs, lightly beaten
1 (11 ounce) can no-salt-added
whole-kernel corn, drained
|
DIRECTIONS:
| 1. | Preheat oven to 425 degrees. |
| 2. | Melt margarine in a 9-inch cast-iron skillet over medium heat. Add onion and celery; saute 3 minutes. |
| 3. | 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 corn. Pour batter into skillet. |
| 4. | Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. |
Featured product(s): Flour,
Background ingredients: Eggs, Milk,
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