Page load fail makes it difficult to cook cornbread in the woodstove
Only crazy people put sugar in cornbread:10" round (iron) skillet2 eggs1 cup milk1/4 cup cooking oil3/4 teaspoon salt4 teaspoons baking powder (not baking soda)1 cup yellow cornmeal1 cup unbleached white flour (or 1/2 whole wheat + 1/2 white)Preheat oven to 400 degrees:
In a large bowl, beat together the eggs,
milk, oil and salt until well blended. Sift
in the baking powder and whisk until foamy.
Quickly mix in the cornmeal and flour.
Beat until the batter is smooth. Pour into
an oiled 10" round cast iron skillet. Bake for
20-25 minutes, or until a knife inserted in
the center comes out clean.
(Okay to freeze the leftovers.)Once cooled, crumble into bowl, add milk for a breakfast-type cereal.