[Homesteadingfamily] My Cornbread Recipe

I have not asked, but is it ok to post a recipe for storage stuff?
If not, delete this one, too...
~deb

Cornmeal Mix Recipe yield: 1-10" cast iron skillet

1/2 c plain, unbleached flour or (sifted soft white wheat)
1/2 c corn flour (available from Honeyville Grain)
1/2 c plain cornmeal
2 tsp heaping Rumford baking powder
1/2 stick butter, melted in skillet (or butter powder equivalent)
1/4 c ex virgin olive oil, in skillet w/melted butter
1 tsp sea salt
1 large egg or dry equivalent, reconstituted
2 c buttermilk (or dehyd, after rehydrating)

Heat the iron skillet on low until butter is melted, then add olive oil, turn off heat. Preheat the oven to 450 degrees. Add all dry ingredients, incl salt in a medium bowl. Break egg into a 2 cup measuring cup, beat slightly with a fork, then add buttermilk to the 2 cup line...set aside. pour the warm oil and butter mix into a well formed in the dry ingredients. Add the egg and milk mixture and
stir together quickly until the lumps disappear. Pour immediately into the warm skillet and place into the hot oven. Bake until top is golden brown...(about 5-7 minutes in my oven) Remove from oven, wait approx 2-3 minutes, then turn out onto a plate. Have lots of fresh butter on hand for this one! It is moist and cake like in texture with really crispy bottom and sides. Enjoy!

I have used this same recipe with all dehydrated ingredients which have been reconstituted and it worked really well. The crust will be very crispy and the insides moist and cake-like. This is one of our favorites! And it can be cooked inside a cast iron dutch oven with the lid on! It takes extra time for the campfire method, but it works, too!
~Deb