QuickBread/Skillet Corn Bread

Makes: 1 loaf

Active Time: 10 minutes

Total Time: 35 minutes

From: http://www.hannaford.com/recipe/biscuits-and-rolls/skillet-cornbread/pc/1/c/1/sc/28713/9236.uts#

Ingredients

Skillet Cornbread

2 tablespoon Butter

11/2 cup Stone ground cornmeal

1/2 cup Unbleached wheat bread flour

1 teaspoon Baking Soda

2 teaspoon Double acting baking powder

1/2 teaspoon Salt

2 tablespoon Sugar

2 each Large eggs, slightly beaten

11/2 cup Cultured low fat buttermilk

Directions

Step 1

Preheat oven to 450 degrees F. Grease a 9 or 10 inch skillet with an ovenproof handle, and put skillet into hot oven to melt butter and heat pan.

Step 2

In a large bowl, whisk cornmeal, flour, baking soda, baking powder, salt, and sugar together to combine.

Step 3

In a separate bowl, whisk eggs and buttermilk together and add all at once to dry ingredients. Stir until just combined.

Step 4

Remove hot skillet from oven and pour in batter. Bake for 25 minutes, or until golden brown. A toothpick inserted in the center should come out dry, with a few crumbs clinging to it.

Step 5

Cut into wedges and serve.