North Carolina Corn Bread
From a 'Our State' NC magazine. No white flour! I have a special cast iron pan for this, works perfect in any 9" cast iron pan.
North Carolina Corn Bread
From a 'Our State' NC magazine. No white flour! I have a special cast iron pan for this, works perfect in any 9" cast iron pan.
Cooking Instructions
- 1
Preheat oven to 450. Put butter in a 9” cast iron skillet and put the pan in the oven until very hot.
- 2
Mix whole eggs and milk together.
- 3
Mix cornmeal, salt, baking powder and baking soda together in a bowl.
- 4
Add the eggs and buttermilk, stirring gently-just enough to blend.
- 5
Remove the pan from the oven and carefully swirl (brush) to coat the whole surface.
- 6
Pour the excess butter into the batter and mix lightly to blend.
- 7
Then pour into the hot skillet. Bake for 25-35 minutes or until firm and golden brown.
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