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Skillet Corn Bread recipe
    10 servings

Ingredients:

  • 3 tablespoons margarine
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons white sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1 cup skim milk
  • 1 large eggs, lightly beaten
  • 1 (11 ounce) can no-salt-added whole-kernel corn, drained

    Instructions:

  • Preheat oven to 425 degrees.
  • Melt margarine in a 9-inch cast-iron skillet over medium heat.
  • Add onion and celery; saute 3 minutes.
  • Combine flour and the next 5 ingredients (flour through salt) in a large bowl.
  • Add milk, egg, and onion mixture, stirring just until moist.
  • Stir in corn.
  • Pour batter into skillet.
  • Bake at 425 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.



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