SKILLET CUSTARD CORNBREAD

My grammy made a version of this and it's now been passed through 3 generations. We still love it.

3 tbsp butter or margarine
1 1/3 cups yellow corn meal
1/3 cup flour
3 to 4 tbsp sugar
1 1/4 tsp salt
1 tsp baking soda
2 cups milk
2 eggs, unbeaten
1 cup buttermilk

Preheat oven to 400 degrees

Place butter in a 9-inch iron skillet (or 9x9x2-inch baking pan). Place skillet in the hot oven.

Meanwhile, in mixing bowl, stir together corn meal, flour, sugar, salt, and baking soda. Stir in 1 cup of the milk and the eggs, followed by the buttermilk.

Pour into hot skillet or pan; pour the remaining 1 cup milk over top of all and DO NOT STIR.

Bake for 35 minutes.

Serve hot from the skillet, cut into wedges and serve with a pat of butter on each. Top with any kind of syrup or jelly you like.

Servings: 6