Skillet Cornbread

[snowangel]

Skillet Cornbread

• 
  

Version Without Flour

• 1 c buttermilk
  
• 1 c stone ground yellow cornmeal
  
• 1 tsp salt
  
• 1/2 tsp baking soda
  
• 1 egg
  
• 1 T butter or drippings
  

Version With Flour

• 1/4 c oil or drippings
  
• 1 c corn meal
  
• 1 c flour
  
• 1 T baking powder
  
• 1/2 tsp salt
  
• 1 c milk
  
• 1 egg
  

From The Skillet Cornbread Thread:

Version 1 (Without Flour)

Preheat oven to 450°. Put some grease (oil, drippings or lard) in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven, add some of the melted oil/drippings and pour the batter into the skillet. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown.

Version 2 (With Flour)

Heat oil or drippings in a 8 or 9" skillet in a 425 oven.

Combine dry igredients; add egg and milk and some of the grease from the hot pan. Pour batter into pan; bake 20-30 minutes.

They are both great recipes, just that the addition of flour in the second one makes it quite different. My friend Sarah also says that some people add a bit of sugar to the batter.

Keywords: Side, Snack, Vegetarian, Side, Intermediate, Bread, Breakfast, American

( RG226 )