Skillet Cornbread
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Skillet Cornbread
  Southern    Bread    Corn  
Last updated 6/12/2012 1:28:44 AM. Recipe ID 64238. Report a problem with this recipe.
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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.


    * 3/4 cup white all-purpose flour
    * 2 1/2 teaspoons baking powder
    * 1 to 2 tablespoons white sugar
    * 3/4 teaspoons salt
    * 1 1/4 cups yellow or white corn meal
    * 1 egg
    * 2 to 3 tablespoons melted butter or pan drippings
    * 1 cup milk or buttermilk.


   1. Preheat the oven to 425F
   2. Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, 
since it can burn when you preheat the skillet.
   3. Preheat the skillet until the drippings/oil is smoking. This ensures a good crust 
on the bottom of the cornbread.
   4. In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly 
mix the sifted ingredients together and add the corn meal.
   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.
   6. Pour the wet ingredients into the dry ingredients and mix using fast strokes. 
Take care not to overmix.
   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.

Notes, tips, and variations

    * Ideally, all ingredients should be at room temperature (about 75F) for this 
recipe. However, a good result can still be had if this is not the case.
    * Yellow corn meal is preferable to white corn meal, but this can vary according to 
locality and personal taste.
    * Optionally, 1/4 to 1/2 cup of diced cooked ham or crumbled bacon can be added to 
the batter before pouring into the skillet. This may add a few minutes to the baking 


    * The skillet must be oven-safe. Ideally, skillet cornbread should be baked in a 
cast-iron skillet.

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Recipe ID 64238 (Nov 18, 2007)

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