RCI-BR.003.0369.001
Skillet Cornbread
- Commonly found in the Southern United States, this delicious and easy to make dish is often served beside a pot of brown beans. It can be made a day or two ahead of time, as long as care is taken to keep it from drying out.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 3/4 cup
- 2 1/2 teaspoons
- 1 to 2 tablespoons
- 3/4 teaspoons
- yellow or white corn meal1 1/4 cups
- 1 unit
- melted butter or pan drippings2 to 3 tablespoons
- milk or buttermilk.1 cup
Method
1
Preheat the oven to 425°F
8 minutes
2
Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.
2 minutes
3
Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.
5 minutes
4
In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.
4 minutes
5
In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.
3 minutes
6
Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.
2 minutes
7
Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out "dry" when inserted in the bread.
28 minutes