Pioneer cornbread

I grew up on this recipe. Sweetness comes from a generous amount of honey or molasses and butter on a steaming, fresh-out-of-the-oven slice.

Coat the bottom of a 10″ iron skillet with vegetable oil. Place in a hot oven (425 degrees) while you mix the ingredients.

Stir or sift together dry ingredients. (Sifting makes lighter cornbread)

2 c. cornmeal (NOT self rising)

2 tsp baking powder

1 tsp soda

1 tsp salt

In a separate bowl, stir together wet ingredients.

2 eggs

2 c. buttermilk (kefir can be used instead)

1/3 c. oil

Mix together dry and wet ingredients. Pour into the now hot iron skillet. It should sizzle.

Bake for 20-25 minutes or till golden on edges and knife comes out clean.

Note: Recipe can be halved if you have a smaller skillet. The regular full recipe makes servings for 8-10.

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