This recipe makes a wonderful, mildly spiced cornbread.that goes very well with chili. If you wish, you can adjust the amount of cayenne and hot sauce to taste. For appearance, use cast iron pans that have five small corn cob shapes, or shape of choice, in them.
Ingredients:
2 cups all-purpose flour
1 cup yellow cornmeal
1/3 cup white sugar
4-1/2 teaspoons baking powder
1-1/2 teaspoons salt
1-1/2 teaspoons cayenne pepper
1/2 cup shortening
1-1/2 cups milk
Two eggs, beaten
4-1/2 teaspoons hot pepper sauce
Directions:
Preheat oven and skillet to 400-degrees (200 degrees C).
In a large bowl, mix together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. Cut in shortening until the mixture resembles coarse bread crumbs. In a small bowl, beat together milk, eggs and hot pepper sauce. Stir milk mixture into the flour/cornmeal mixture until just blended. Remove hot skillet from oven, spray with non-stick cooking spray and pour batter into skillet.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of loaf comes out clean.
Recipe makes two, 12-inch skillets.
Nutrition Information per Serving:
Calories 239
Protein 5g
Total Fat 11g
Sodium 515mg
Cholesterol 38mg
Carbohydrates 31g
Fiber 1g
