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Mary Vowell’s Skillet Cornbread Recipe

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This recipe for Mary Vowell’s Skillet Cornbread is from The Second Kelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Combine in large bowl:
2 eggs, beaten
2 cups buttermilk

Pour in:
2 cups white cornmeal

Put the following 2 ingredients on top of the cornmeal before stirring:
½ tsp. baking soda
1 tsp. salt

Stir all ingredients together. (Batter should not be thick.)

Put: 1 Tbsp shortening
in 10-12 inch iron skillet and melt shortening in oven.
Directions:
Directions:
Preheat oven to 450oF.


Pour the hot shortening into the cornbread batter and then pour all back into the skillet. (Do not stir.)

Bake 10-15 min. until batter does not “jiggle” in the middle. Shake pan to be sure cornbread is not stuck to pan. Turn out onto a plate and cut in wedges. Slice wedges through the middle, add butter and devour!

Note: Cornbread will not be brown on the top, but will be a beautiful brown on the bottom, which is why you want to turn it out of the pan to serve.
Personal Notes:
Personal Notes:
My mother makes THE BEST skillet cornbread in the world! This is her recipe!

 

 

 

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