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Cornbread For A Crowd

Everyone loves this cornbread. It bakes up fluffy and soft in the middle and forms a nice hearty, golden brown crust. I don't really remember where I got the recipe . . . I do remember that I multiplied it by four to get a batch this big. Be sure to let it get golden brown on top, otherwise it may be undercooked in the middle. The skillet I use is marked "11 inches". Drizzle a bit of honey over the top when it comes out of the oven for an extra special treat. We always have a few pieces left over, but it never goes to waste!!!

Serves: A Lot

2 cups flour
2 cups cornmeal
1 teaspoon salt
cup sugar
2 tablespoons baking powder
4 beaten eggs
2 cups milk
cup oil or melted shortening

Grease a large cast iron skillet; set aside. In a large mixing bowl stir together flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry mixture. In a medium mixing bowl, combine the egg, milk and cooking oil or melted shortening. Add egg mixture all at once to dry mixture. Stir just until moistened. A few tiny lumps are okay.

Pour batter into the prepared skillet. Bake in a preheated 425 oven for 20 to 25 minutes OR until a wooden toothpick inserted near the center comes out clean.
Cool a few minutes and cut into wedges.

*Add 1/3 teaspoon baking soda if using buttermilk in place of milk.

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