Sweet and Spicy Cornbread

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During our road trip last month we purchased a Lodge Cast Iron skillet for our camping nights. I absolutely loved sautéing vegetables and adding sausages to it for a yummy meal over the fire. With my renewed love for cooking in cast iron, I decided to make a soft and scrumptious cornbread in it creating the perfect addition to barbecues at home!

So here we go, this recipe is one of the best cornbreads I’ve ever had. If you don’t like spice omit the cayenne.

1 tablespoon butter

1 cup flour

3/4 cup cornmeal

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon paprika

1/8 teaspoon cayenne or less

1/2 cup oil

1 cup milk

1 teaspoon vinegar

1/2 cup sugar

2 eggs

Place 1 tablespoon of butter in cast iron skillet and place in oven while oven is preheating to 375 degrees.

In a large bowl, whisk until combined the oil, milk, vinegar, sugar, and eggs. Then add all dry ingredients and whisk it together until it has no clumps of flour, but making sure to not over stir.

Carefully take out skillet and pour batter into the melted butter. Place back into oven and bake for 28-30 minutes or until toothpick comes out clean.

Take out and let cool or enjoy hot! Enjoy!

If you’re used to dry cornbreads you will be pleasantly surprised with this one!

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