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Iron Skillet Cornbread The iron skillet is a MUST.
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Description
This recipe is a little unusual because it is similar to making biscuits. Well, at least one step of the recipe is similar. Read on and try it! You won’t be sorry!
Ingredients
- 1-2 Tbs. Shortening (to Grease Skillet)
- 2 ½ Cups Cornmeal Mix Plus
- 1-2 Tbs. Cornmeal Mix
- 3 Tbs. Shortening (or Lard)
- 1 Egg, Lightly Beaten
- 2 Cups Buttermilk (use Low-fat Not Non-fat)
Preparation
Pre-heat oven to 450 degrees.
Generously grease your iron skillet with 1-2 tablespoons of shortening and dust with cornmeal until the surface is well coated. DO NOT HEAT THE SKILLET.
In a large mixing bowl cut 3 tablespoons of shortening into the 2 ½ cups of cornmeal (much like you would when making biscuits). Add the egg and buttermilk and mix well.
Pour into skillet and bake for 20 minutes or until golden brown and crusty.
Serve immediately with butter and a cold glass of milk!
In this photo the cornbread pictured had 1/2 cup of fresh corn kernels added.
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2 Comments
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Feast on 7.22.2009
Hi Trish In MO, an 8 inch skillet will work fine, fill the pan about 1/2 full. If you have left over batter, try frying it in a fry pan….cornbread two ways! I hope you try it and enjoy.
Trish in MO on 7.21.2009
Mmmm.. I have a recipe my mom gave me that she saw on the Martha Stewart show for skillet cobbler, where the cast iron skillet is a must too!
Tell me though, will an 8″ skillet work, or does it need to be a 12″? I only have an 8… been meaning to pick up a 12.
Thanks!