*  Exported from  MasterCook  *

                            SKILLET CORN BREAD

Recipe By     : GRIT -- APRIL 6, 1997
Serving Size  : 10   Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   stone-ground cornmeal
   2      cups          self-rising cornmeal mix
   1      teaspoon      salt
   1                    egg
   2      cups          buttermilk

Preheat oven to 450.  Grease a heavy 10-inch cast-iron skillet.  Sprinkle
the stone-ground cornmeal on the bottom, and place the pan in the oven. 
In a large mixing bowl combine self-rising cornmeal and salt.  Make a
well in the center, and whisk in egg and buttermilk.  Pour batter into
the hot skillet.  Bake for 30 minutes, and brown the top under the
broiler for 1 minute.  Remove cornbread from oven, and turn it out of the
skillet onto a wire rack to cool.  Cut in wedges and serve.
Makes 10 servings.
MasterCook formatted by Ethel Snyder 

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