Corn bread

Method Print recipe

1. In a large bowl mix together the corn meal, flour, salt, and baking powder.
2. In a separate bowl, mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
3. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add the vegetable oil to skillet, swirl oil around to coat the bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
4. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the centre. Remove from the stove.
5. Bake in a preheated 200°C (400°F) oven for 40 to 50 minutes, or until a knife inserted into the centre comes out clean. Serve warm.

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