"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Iron Skillet Corn Bread Recipe

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This recipe for Iron Skillet Corn Bread, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Friday, April 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large egg
2 C buttermilk
1-3/4 C. cornmeal
1-1/2 - 2 tsp. bacon grease
1 scant tsp. baking soda
1 scant tsp baking powder
1 scant tsp. salt

Directions:
Directions:
Preheat oven to 450. Use a 9 to 10 inch well-seasoned iron skillet. Brush bottom and sides with bacon grease, leaving a thin film thorughout the skillet. Put skillet in oven as it preheats.
Mix the egg into the buttermilk and then mix in the cornmeal, forming a thin batter. When the oven has reached 450 and the skillet is almost smoking, beat into the batter the baking soda, baking powder and salt. Pour the batter all at once into the hot skillet. Return the skillet to the oven and bake 15 - 20 mins. or until the corn bread begins to brown on top. Turn out the loaf by inverting the skillet over a large plate and serve hot with "lots of fresh butter."

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Mom said the best cornbread was the cornbread she made in her iron skillet. Don't even try this with a regular skillet.

 

 

 

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