Serves: 5
Total Calories: 443
Beat eggs with sugar until blended. Sift together flour, cornmeal, baking powder, baking soda, and salt. Add dry ingredients alternately with buttermilk to the egg/sugar mixture. Stir thoroughly after each addition. Stir in melted butter. Melt the 1 teaspoon butter in a 9-inch cast-iron skillet. Pour batter into warm skillet. Bake at 400° for 30 minutes or until top begins to brown. Serve warm in wedges from the skillet.
This Skillet Cornbread recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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