Servings: One 12" Cast Iron Skillet-8-12 pieces depending on how large the slices are.
2 C. Mashed Leopard Bananas
2 Large eggs (beaten)
1/2 C. Cream
1.2 C. Milk
1/2 tsp. baking soda
1 C. Cornmeal
1 C. Flour
1/4 C. Brown Sugar
2 T. Honey
Pinch Salt
Preheat the oven to 400 degrees.
Butter bottom and sides of a 12" Cast iron skillet.
Mash the bananas leaving some larger pieces, beat the eggs. Mix the bananas, eggs, honey, cream and milk together, Mix the dry ingredients together then pour the banana mixture in to the dry ingredients and mix well. Pour the batter into the prepared cast ion skillet. Reduce the oven to 375 degrees and bake 35-40 minutes or until the center springs back and the cornbread begins to pull from the sides. Allow to cool 5-10 minutes before cutting in wedges.
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