A nice mildly spicy cornbread recipe. Great with chili. You may want to adjust the amount of cayenne and hot sauce to taste. For this recipe I use cast iron pans that have 5 small corn cob shapes in them, but any cast iron frying pan will do.
Original recipe makes 2 – 12 inch skillet
Ingredients
2 cups all-purpose flour
1 cup yellow cornmeal
1/3 cup white sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
1/2 cup shortening
1 1/2 cups milk
2 eggs, beaten
4 1/2 teaspoons hot pepper sauce
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PREP
5 mins
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COOK
25 mins
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READY IN
30 mins
Directions
- Preheat oven and skillet to 400 degrees F (200 degrees C).
- In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.
Nutrition
Calories: 239 kcal
Carbohydrates: 31.4 g
Cholesterol: 38 mg
Fat: 10.6 g
Fiber: 1.4 g
Protein: 5.1 g
Sodium: 513 mg