Monday, April 19, 2010

Skillet Cornbread


First, put about 1 tablespoon of oil or shortening in a skillet. If you have bacon drippings, add a little to the skillet for even more flavor. Heat the oven to 400° and place the skillet in the oven to preheat.

In the large bowl, combine 2 1/2 cups of white cornmeal with 1 cup of all-purpose flour, 2 teaspoons of salt, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda. Using a wooden spoon or whisk, stir to blend the ingredients.

In a medium bowl, combine 1 cup of buttermilk, 1 cup of low-fat or whole milk, and 2 large eggs. Using the wire whisk or a wooden spoon, whisk or lightly beat until blended. Using a whisk or wooden spoon, slowly blend 2 to 3 tablespoons of melted butter (or oil) into the milk and egg mixture. If you have bacon drippings, add about 1 tablespoon of melted drippings in place of some of the butter. Pour the egg and buttermilk mixture into the dry ingredients, stirring with a wooden spoon just until ingredients are well moistened.

Carefully, using pot holders or oven mitts, take the skillet out of the oven and gently tilt the pan to swirl the fat around the sides. The hot greased skillet will help make a crustier cornbread. Pour the batter into the hot oiled skillet and spread evenly. Put the pan into the oven and bake at 400° for 30 to 40 minutes, or until nicely browned.

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