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Cast Iron Cornbread
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Description
Perfect company for your fall pot of chili!
Ingredients
- ¾ cups Cornmeal
- ¾ cups All-purpose Flour
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Kosher Salt
- 2 Eggs
- 1 cup Kefir
- 5 Tablespoons Butter, Melted
Preparation
Mix your dry ingredients in one bowl, and mix your eggs and kefir in another.
Add the melted butter to the egg/kefir mixture. Then add in the dry ingredients just until mixed in.
Pour into a 6-8″ cast iron skillet and bake at 425ºF for 20 minutes. Remove from the oven as soon as it starts to get golden on top and an inserted toothpick comes out clean!
Note: tf you do not have kefir, you can substitute buttermilk.
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