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Double batch corn bread in the skillet is for Dinner.

Double batch corn bread in the skillet takes 20 minutes to prepare.

Double batch corn bread in the skillet takes 25 minutes to cook.

Double batch corn bread in the skillet makes 18 servings.

The ingredients for Double batch corn bread in the skillet are:

2 cups of cornmeal
2 cups of flour
8 teaspoons of baking powder
1 teaspoon of salt
2 eggs
1 cup of whole milk
1 cup of water
1/4 of cup of canola oil

Mix all ingredients except oil.
Pour oil into cast iron skillet. Swirl around until skillet is saturated with oil.

Pour excess oil into batter.

Stir mixture. ( Use a mixing spoon with whole in middle or other strong wooden spoon) until all ingredients throughly mixed. Beat out any lumps.

Pour ingredients into cast iron skillet and cook in the center of a preheated oven at 425 degrees for about 25 minutes or until a toothpick inserted in center comes out clean and bread is golden brown.

Here is how you make Double batch corn bread in the skillet:

This is an old recipe with 1/4 instead of 1/2 cup of oil and 1 cup of water plus one cup of milk to reduce the fat content instead of two cups of milk.Good with greens, cabbage, beans, chili, soup, etc. Turns a simple dish into a meal.You can see from the photo that these slices are large double servings. A single serving is half that size. This photo was taken after my family of five had taken their servings!Number of Servings: 18Recipe submitted by SparkPeople user VERITY50.

The nutritional information for Double batch corn bread in the skillet is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 141.2

• Total Fat: 4.3 g
• Cholesterol: 21.9 mg
• Sodium: 359.3 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 1.6 g
• Protein: 3.6 g

The dietary needs meet for Double batch corn bread in the skillet is Low Fat