Texas skillet corn bread
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Texas skillet corn bread
  Texas    Skillet    Corn    Bread  
Last updated 6/12/2012 1:26:27 AM. Recipe ID 60880. Report a problem with this recipe.
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      Title: Texas skillet corn bread
 Categories: Breads
      Yield: 8 Servings
    1/4 c  Bacon drippings or oil
      1 c  Yellow cornmeal
      1 c  All-purpose flour
    1/2 ts Salt
      1 ts Baking powder
      1 ts Baking soda
      1 tb Sugar (optional)
      1 c  Buttermilk
      2    Eggs, slightly beaten
  Heat bacon drippings in a large well-greased black iron skillet. In a
  large mixing bowl, mix cornmeal, flour, salt, baking powder, soda and
  sugar. Add buttermilk and stir rapidly.   Add eggs and mix.  Add hot
  drippings and stir rapidly.  Pour batter into lot skillet (see note),
  cover, reduce heat. Cook on top of stove until bread is lightly
  browned and almost cooked through -- enough that you can turn the
  corn bread easily with a wide spatula or pancake turner -- about 5 to
  6 minutes. Turn and brown on other side, about 2 minutes. Cut into
  wedges to serve. Makes 6 to 8 servings Note: If you have an electric
  range, heat two burners -- one hot, the other on low.  When you pour
  the batter into the hot skillet, move immediately to low-heat burner
  to finish.

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Recipe ID 60880 (Apr 03, 2005)

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