Skillet Custard Corn Bread
Moist and delicious, this recipe will please your palate.
If you don't live near a mill, you can usually find stone ground corn meal at health food stores, or even major grocery stores. It makes a big difference in the flavor and texture of the bread.
2 Tablespoons (1/4 stick) margarine or butter
1-1/3 cup yellow, stone ground, corn meal
1/3 cup unbleached flour, sifted
1 teaspoon baking soda
3-4 Tablespoons organic cane sugar
1-1/4 teaspoon salt
1 cup milk
2 eggs, unbeaten
1 cup buttermilk
1 additional cup milk
Heat oven to 400 degrees F. Melt butter in a 9-inch iron skillet or a 9x9x2-inch baking dish in oven. Meanwhile, sift cornmeal, flour, soda, sugar, and salt into a bowl. Add 1 cup milk, 2 eggs, then buttermilk, stirring well after each addition. Pour into skillet or baking dish, then slowly pour additional cup of milk over top of corn mixture. Do not stir. Bake 35 minutes.
Serve hot from skillet, cut into wedges. Corn bread will have a layer of delicious custard.
Makes 8 servings.